Fermented Ghost pepper and garlic hot sauce
Ingredients :
- 2 cups of fresh Ghost peppers, seeded and finely diced
- 1 cup of garlic cloves, peeled and minced
- 2 cups of distilled white vinegar
- 2 tablespoons of sea salt
Get to work :
In a large mixing bowl, combine the diced Ghost peppers, minced garlic, distilled white vinegar, and sea salt. Mix well.
Pack the pepper and garlic mixture into a clean and sterilized fermentation crock or jar, leaving about 1 inch of headspace at the top.
Place a weight on top of the pepper and garlic mixture to keep it submerged beneath the brine.
Cover the crock or jar with a clean cloth and secure it with a rubber band.
Store the crock or jar in a warm and dark place, where the temperature is around 75-85F (24-29C) for about 2-3 weeks.
After 2-3 weeks, remove the weight, and use a clean spoon to skim off any mold or scum that may have formed on the surface.
Carefully ladle the fermented pepper and garlic mixture into a blender and puree until smooth.
Strain the puree through a fine-mesh sieve or cheesecloth into a sterilized bottle or jar.
Seal the container and store it in the refrigerator for up to 6 months.
Note: The Ghost pepper is one of the hottest peppers in the world, so use caution when handling it and adjust the amount to taste.
This fermented hot sauce will give you a nice balance of heat and flavor, it can be used in various dishes, from a marinade, to sandwiches, soups, stews, and more. The fermentation process will also bring extra depth of flavor and probiotics.