Chipotle Fermented Hot Sauce With Garlic, and Cumin Recipe (2024)

FAQs

Should I add vinegar to my fermented hot sauce? ›

Additional Ingredients

I would recommend adding vinegar to taste on all sauces. Fruit – Fruits like peaches, pineapple or raisins are great additions to hot sauces as they provide additional sugars for microorganisms to eat during fermentation, but also provide unique layered flavour compounds.

Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continue to ferment at room temperature for many months. We like it best after at least 3 months; the flavors become more complex and rich, the longer it ferments.

Once your fermented mash is finished, combine the mash with a small amount of distilled white vinegar (or your favorite type) in a blender. Add the vinegar 1 tablespoon at a time, blending as you go until the sauce is the desired consistency. Bottle the sauce and refrigerate for up to 3 months.

There are all different kinds of vinegar used in cuisine today, from white wine vinegar, red wine vinegar, apple cider vinegar, rice wine vinegar, balsamic vinegar, and champagne vinegar. However, the best and most common kind used for hot sauces is white wine vinegar.

Once you are done fermenting you are ready to make your hot sauce! You will notice the color of the water goes from clear to creamy white. You may even see some white film on the surface, no need to worry this is just a type of yeast. If you see fuzz, throw it out because that means it's moldy and has gone bad.

For fermentation length, it's really up to you. You can do a couple weeks, or a couple months. The longer you go, the more developed and deep the flavour, and the less hot the final product will be. Once this batch is ready, I'll post some pics of the sauce making process.

*Many fermented hot sauces also contain some additional vinegar to either bolster the existing acidity, or to lower the pH further for even more shelf stability.

A chipotle (/tʃɪˈpoʊtleɪ/, /tʃɪˈpɒtleɪ/, chi-POHT-lay, chi-POT-lay; Spanish: [tʃiˈpotle]), or chilpotle, is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes.

What rice does chipotle use? ›

Every morning in each of our restaurants, we make our cilantro-lime brown rice from scratch. We simmer the whole-grain rice with bay leaves to add savory flavors, then season it with lemon and lime juices and toss it with cilantro for a slightly tart, fresh taste.

While you can buy special fermentation jars online, you can really use any container with an airtight seal. If you are using a vessel that doesn't have a built-in pressure relief valve, you'll need to “burp” the vessel once a day to release excess CO2.

Add the fermented hot sauce to a pot and bring to a quick boil. Reduce heat and simmer for 15 minutes. This will stop the fermentation process. NOTE: You don't have to cook the sauce if you don't want to.

One of the most common visible contaminations is a white, cloudy substance called Kahm Yeast. While Kahm yeast isn't harmful it can indicate that there is a problem with your ferment. Kahm yeast is actually safe to eat as long as there are no molds present and the ferment tests at a pH of 4 or lower.

Sugar (e.g. granulated white sugar) can also be added to encourage fermentation to begin and give the final product a sweeter taste, though this is entirely up to you. Using equal parts sugar and salt will make for a pleasantly sweet counterpoint, or you can use half as much sugar as salt for a slightly sweet backdrop.

A squeeze of lemon or lime juice or a little vinegar can help cut through spiciness. Acidic foods tone down the spiciness in foods and can add some flavor, making this a good trick for seafood dishes or creamy soups and chowders.