Fresno and Bell Pepper Fermented Sauce
There are many similar sauces in different regional cuisines. Fermented chilies are used for making some variations of famous Thai sriracha. There are popular Louisiana hot chili pepper souses that also use fermentation to add subtle acidity to the taste. The taste of fermented sauces is very different from mass production sauces with vinegar. It is more complex and intelligent. This recipe is for a very mild sauce. It allows to modify the level of heat by changing the ratio of sweet and hot peppers.
Servings 2 cups
- 13 Fresno chili peppers stem, seeds, and membranes removed
- 3 Bell sweet peppers large; stem, seeds, and membranes removed
- 6 cloves garlic
- 1 tbsp sugar
- 2 % kosher salt
Thinly slice peppers and garlic.
Mix them and weigh. 2% of the total weight is the amount of salt you need to add. Add salt and sugar, mix well making sure they are distributes equally. In about 25-30 minutes salt will draw a lot of pepper juices.
Place a small plate on top of the vegetables and a container filled with cold water on the plate. They will serve as weight that keeps fermenting vegetables under the surface of the liquid. You want them submerged.
Allow to ferment for 3 days in room temperature. Do not cover with a lid. Aerate the mixture once a day by stirring. Once fermentation is complete, place peppers and garlic in a food processor and blend to desired texture.
Sterilize a mason jar before using it for the sauce. Keep refrigerated for up to 6 months.