Peanut Miso Inferno Hot Sauce
Description
Of all the hot sauce blends I experimented with for this cookbook, I was perhaps most proud of the uniqueness of flavors offered by this Peanut Miso Inferno Hot Sauce. I could have perhaps made this sauce even spicier, but I found the blended and strained sauce was worth sharing with chefs.
If you are gluten-sensitive, make sure to use gluten-free miso paste that doesn’t include gluten in the fermentation process—otherwise, regular miso paste will work equally well here!
If you decide to strain this sauce, you can use the blended excess pulp to mix with some flour and create a dry cracker dough, which you can roll-out into a very thin sheet. You can bake this in the oven at around 400˚F for about ten minutes before cutting and allowing to cool before serving.
I was really proud of this one, even though the yield on the strained sauce was very low.
Prep Time: 25 minutes
Fermentation Time: 1 week, or longer if desired
Yield: 16 oz (yield is lower here due to straining)
Ingredients
Instructions
-
Clean a one-quart mason jar with hot soapy water, and set the cleaned jar aside to completely dry.
-
Add your peanuts, garlic cloves, jalapenos, onion, carrot, and ginger to your cleaned jar.
-
Mix together the water with the Kosher salt and the gluten-free miso paste, until the paste is completely mixed with the water—this can take a minute or two. If you are having trouble getting the paste to fully mix with the water, you can heat the contents over the stove until the miso has dissolved into the water, and then cool the mixture down before adding the liquid miso and salt brine to your vegetables.
-
When ready, pour the liquid brine over your peanuts and vegetables.
-
Press the contents below the surface of the brine.
-
Cover the submerged contents with a glass or ceramic weight, and close the lid on the jar.
-
Allow the contents to ferment at room temperature for roughly one week, or until you are satisfied with the degree of fermentation and acidity.
-
Make sure to carefully open the jars at least once per day as they ferment, and make sure the contents remain submerged.
-
When you are ready to finalize and bottle your hot sauce, discard 1/3 of the liquid brine.
-
Stir together the rice vinegar with the white granulated sugar until the sugar has dissolved, and add the sugar and vinegar mixture to your fermented hot sauce mixture with the remaining brine.
-
Blend the contents using an immersion blender or food processor, and taste the contents.
-
Add more salt, sugar, or vinegar, if desired.
-
Strain the sauce through a fine mesh strainer, reserving the pulp to make spicy crackers! Note the yield here for this strained sauce is pretty low.
-
Transfer the blended, strained hot sauce to individual bottles, and store the bottles in the fridge.
User Reviews
I love the peanuts and miso used in this fermented hot sauce! Super umami-heavy!