Hot sauce #4 is going to be a lacto-fermented sauce using this recipe from the Great British Chefs’ website.
I’ve used up the rest of the bonnet peppers which are quite variable in heat. I’ll post some more photos as the fermentation develops.
I’m really enjoying learning about pickling and fermenting. We possibly have more pickles than we will ever eat.
So, a week and a bit later, we ended up with one and a half bottles. It has a mildly funky taste and is excellent.
It’s worth saying here that the recipe called for 800g chillies and I had only 320g. However I used the full amount of the other ingredients for flavour.
But when I got to the blitzing stage I removed some of the garlic and spice so they wouldn’t be overpowering, and they were in fact a bit too strong.
Nevertheless, this stuff is easy to make and really gives an interesting edge to a chilli sauce.
I’ll follow up with a post about my two fermenting tools.