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Crispy Garlic & Serrano Chile Hot Sauce
Description
In this simple recipe, a bunch of finely-sliced garlic cloves are fried in olive oil until golden, drained on paper towels, and then included in the fermentation with serrano chiles, red onions, and carrots.
Prep Time: 30 minutes
Fermentation Time: 1 week, or longer if desired
Yield: 2 quarts
2 Quarts
Instructions
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Clean your mason jar with hot soapy water, and set aside to completely dry.
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Add two Tablespoons of olive oil to a sauté pan over medium-high heat, and wait until the oil is warm.
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Add the sliced garlic to the pan, wait for the garlic to sizzle, and reduce the heat to medium.
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Cook the sliced garlic while stirring until it turns slightly golden in color, or roughly four minutes. Avoid overcooking the garlic and giving it too much color on the stove, as it turns bitter in flavor.
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Set the cooked garlic aside on paper towels to drain while you prepare the remainder of your ingredients.
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Peel and quarter the red onion.
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Remove the stems from the Serrano chiles, and cut them into large sections.
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Cut your carrot into bite-sized sections.
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In a separate container, mix together 200 mL (grams) of water with roughly 23 grams of Kosher salt, and stir until the salt is dissolved.
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Pour the liquid brine into the clean mason jar, and then add the sauteed garlic from before, in addition to the serrano peppers, carrots, and quartered red onions.
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Make sure all of the ingredients are submerged below the surface of the brine.
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Cover the submerged contents with a glass or ceramic weight, and close the lid on the jar.
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Allow the contents to ferment at room temperature for roughly one week, or until you are satisfied with the degree of fermentation and acidity.
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Make sure to carefully open the jars at least once per day as they ferment, and make sure the contents remain submerged.
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When you are ready to finalize and bottle your hot sauce, stir together the apple cider vinegar with the white granulated sugar until dissolved, and add the sugar and vinegar mixture to your fermented hot sauce mixture.
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Blend the contents using an immersion blender or food processor, and taste the contents.
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Add more salt, sugar, or vinegar, if desired.
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Transfer the blended hot sauce to individual bottles, and store the bottles in the fridge.
Note
*You can strain this sauce if you like, although I find the ingredients puree with relative ease and taste great. Whenever you strain your sauces, your yield will suffer, but you can increase the shelf-life of your sauces.
hot sauce, ferment, fermented, hot sauces, spicy
User Reviews
Serranos are some of my favorite peppers (alongside jalapenos) for making homemade hot sauce–heat without being overpowering, plus tons of flavor!