On my search to making my own foods I knew that I eventually would get into making hot sauces. Hot sauce is something that until about 3 or 4 years ago I had zero appreciation for. Now its something I feel that I couldn’t live without. And by hot sauce, I should mention that I don’t just mean something like Texas Pete, but rather things like Buffalo Sauce, and Franks Red Hot, or even probably my favorite mass produced hot sauce, Hooter’s 3 Mile Island sauce. (Although I make a killer nice buffalo sauce mixing Franks Hot Buffalo with Texas Petes Hotter Hot sauce).
I wasn’t that pleased with my first attempt at making my own hot sauce so I decided to try something else. I searched online for homemade cayenne pepper hot sauce and I came across the following site: Frugally Sustainable. Since one of the things I learned a little bit about at the Ben Falk permaculture design course was about fermenting foods, this immediately caught my eye. This is a classic case of fermenting a vegetable. The end results weren’t quite what I was expecting, but I got a little something out of it for sure.
The very first thing that you have to do is come across some cayenne peppers. I used some fresh from the garden. The directions said that they put some cloves of garlic in there, and being that we live down here in Louisiana, and its a sin not to eat garlic with every meal, I used a few cloves of garlic, for sure. Unlike her, I did actually cut the tops off. I filled the old salsa jar with cayenne peppers, cut a few cloves of garlic threw that in, put 2.5 teaspoons of salt, and then filled it with water. I marked the jar with the date that I made it, with the intent on finishing the process 3 weeks later. This would give it some time to ferment, effectively breaking down and making more nutrients available.
The next step is to find an appropriate bottle to put this much “hot sauce” in, I found that an old Frank’s Hot Buffalo sauce bottle was the perfect size. Understanding the consistency indicated that this wasn’t going to be a regular hot sauce, but something more of a condiment topping. Because of this I wouldn’t try putting this in a regular hot sauce bottle, but something that can be poured more easily.
I found that this recipe was a tad too salty for me. Next time I think that I will try it with a little less salt in it. I was also expecting some sort of typical “hot sauce” but what I got instead was a hot salsa type of thing. I have tried this with eggs, and like an egg casserole and it was a really good fit. I think it can be used in most locations where you would use some sort of salsa. It definitely has that distinct fermented taste. I think next time I will go back to using a vinegar based solution, but making it a bit more concentrated than I did last time, also I think I’ll use a habenero or two for heat. Being that this was only with cayennes I did not find it to be as hot as I would have liked, but its good for all around usages.