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Fermented Serrano Hot Sauce
Eight ounces of serrano chiles ferment in a saltwater brine alongside half a carrot, sliced shallot, quartered garlic cloves, and a strip of lime peel for about five days at room temperature. The fermentation builds acidity and a rounded depth that raw-blended hot sauces never develop. Once the jar shows steady bubbling and the vegetables have softened, everything goes into a blender with a splash of reserved brine and processes smooth. Makes 32 small servings — spoon it over eggs, tacos, or roasted vegetables.
Equipment
- Blender
Ingredients
- 2½ cups (600 ml) water
- 1 tablespoon fine sea salt
- 8 ounces (225 g) small hot chile peppers (such as serrano)
- ½ carrot
- 1 shallot, sliced
- 2 to 3 garlic cloves, cut into quarters
- 1 lime
Instructions
- 1Combine the water and salt in a small saucepan over high heat. Stir until the salt dissolves completely, then set the mixture aside to cool.
- 2Put on gloves and slice the chile peppers in half lengthwise. The gloves protect your skin from the spicy capsaicin oils. Remove the stems and as many seeds as you prefer for your desired heat level, then pack the peppers into a clean 32-ounce wide-mouthed jar.
- 3Slice the unpeeled carrot thinly and place it in the jar with the sliced shallot and quartered garlic cloves. Peel a long strip of zest from the lime and drop it into the jar.
- 4Pour the cooled saltwater brine over the vegetables to submerge them completely. The brine creates an anaerobic environment that allows good bacteria to thrive.
- 5Weigh down any floating chiles with a clean small plate or a fermentation weight to keep them under the liquid.
- 6Cover the jar loosely with its lid or a piece of cheesecloth. Store the jar in a cool, dark place to ferment for 5 to 7 days.
- 7Strain the mixture, reserving about 1 cup of the fermentation brine. Discard the lime peel and transfer the fermented peppers and vegetables to a blender.
- 8Add 1/2 cup of the reserved brine to the blender and process on high speed until completely smooth. Blend in a little more brine if you prefer a thinner consistency.
- 9Pour the finished hot sauce into a clean jar or squeeze bottle.
Notes
- Storage: Keep the hot sauce in a clean jar or squeeze bottle in the refrigerator for up to 1 month.
- Heat level: Leave more seeds in the chile peppers if you prefer a spicier hot sauce, or remove them entirely for a milder flavor.
- Safety: Always use clean, sterilized jars and weights to prevent unwanted bacteria from ruining your ferment.