Hot sauce fermenting
Red jalapeños, Garlic, Sea salt
Joel Orsini of Parigi in Dallas, TX
Joel (@joelorsini) was born in Houston, trained in New York City, and then worked Foreign and Domestic, Austin’s original nose-to-tail, farm-to-table dining experience. Then he moved to Dallas and made his mark at Izkina before managing a farm. Now he is the chef at Parigi.
This hot sauce is a favorite of both guests and staff at Parigi. There’s only four ingredients, and while the instructions may appear to be a bit long at first, it’s a very simple process. And it goes great on everything!
- Joel Orsini
It goes great on Spanish Tortilla too!
Ingredients:
1000g red jalapeños, stems removed
30g peeled garlic
30g sea salt
Distilled white vinegar
5% of finish mash volume
Method:
In large bowl add peppers (cut into large 1” pieces), salt and garlic. Toss well together.
Grab your blender fill it about a third of the way up with the pepper, salt, and garlic mixture. Blend on high speed until it looks similar to a chunky salsa but not smooth. Pour blended mixture into sanitized large container. Repeat until all mixture is blended and nothing remains in the bowl (salt and all).
Clean down the edges of the container and cover with cheesecloth. Wrap butcher’s twine around the top of container to keep the cheesecloth from falling in. This creates a breathable lid.
Let mixture sit at room temp away from direct sunlight. After a few days the mixture will rise because of natural fermentation and carbon dioxide forming. The top of the mixture will start to form a white mold similar to the mold of what’s on Brie cheese. This is good mold. If the presence of a black mold shows simply remove with a spoon and discard the black mold. Within a two to three day period the complete top of the container will be covered with the white mold.
Now, remove the cheesecloth lid and use a sterilized whisk to mix the components of the container throughly, fully incorporating the mold throughout. Clean down the sides inside the container and cover with the cheesecloth lid.
Repeat the above step daily for two to three weeks until the mold no longer forms and all the fruit (peppers) start to fall to the bottom of the container. Then let the mixture ferment for two more days.
After two days, use liquid measuring cups to determine the total volume of the fermented mixture. add distilled vinegar (5% of the total volume) to stop the fermentation. To help simplifying this, convert the final amount to ounces.
1 quart = 32 oz and 1 cup = 8 oz.
If we had 1 quart of fermented mixture, the amount of vinegar we would need to add would be 1.6 oz (32 * 0.05 = 1.6)
(Final volume in ounces) * 0.05 = ounces of distilled vinegar to addMix the vinegar throughout. Grab your blender and then blend mixture on high till very very smooth. Strain if needed to ensure a very smooth product. Put blended product into refrigerator for two days to allow flavors to homogenize well.
After that, your fermented hot sauce is ready to go. You can keep it at room temp on the counter or in the fridge for up to 6 months. If a white mold starts to form again just shake it in. It is completely safe.
Simple Fermented Hot Sauce
Ingredients
- 1000g red jalapeños, stems removed
- 30g peeled garlic
- 30g sea salt
- Distilled white vinegar (5% of finish mash volume)
Instructions
- In large bowl add peppers (cut into large 1” pieces), salt and garlic. Toss well together.
- Grab your blender fill it about a third of the way up with the pepper, salt, and garlic mixture. Blend on high speed until it looks similar to a chunky salsa but not smooth. Pour blended mixture into sanitized large container. Repeat until all mixture is blended and nothing remains in the bowl (salt and all).
- Clean down the edges of the container and cover with cheesecloth. Wrap butcher’s twine around the top of container to keep the cheesecloth from falling in. This creates a breathable lid.
- Let mixture sit at room temp away from direct sunlight. After a few days the mixture will rise because of natural fermentation and carbon dioxide forming. The top of the mixture will start to form a white mold similar to the mold of what’s on Brie cheese. This is good mold. If the presence of a black mold shows simply remove with a spoon and discard the black mold. Within a two to three day period the complete top of the container will be covered with the white mold.
- Now, remove the cheesecloth lid and use a sterilized whisk to mix the components of the container throughly, fully incorporating the mold throughout. Clean down the sides inside the container and cover with the cheesecloth lid.
- Repeat the above step daily for two to three weeks until the mold no longer forms and all the fruit (peppers) start to fall to the bottom of the container. Then let the mixture ferment for two more days.
- After two days, use liquid measuring cups to determine the total volume of the fermented mixture. add distilled vinegar (5% of the total volume) to stop the fermentation. To help simplifying this, convert the final amount to ounces.
- 1 quart = 32 oz and 1 cup = 8 oz.
- If we had 1 quart of fermented mixture, the amount of vinegar we would need to add would be 1.6 oz (32 * 0.05 = 1.6)
- (Final volume in ounces) * 0.05 = ounces of distilled vinegar to add
- Mix the vinegar throughout. Grab your blender and then blend mixture on high till very very smooth. Strain if needed to ensure a very smooth product. Put blended product into refrigerator for two days to allow flavors to homogenize well.
- After that, your fermented hot sauce is ready to go. You can keep it at room temp on the counter or in the fridge for up to 6 months. If a white mold starts to form again just shake it in. It is completely safe.
Notes
Check out lanyapcookery.com for more chef recipes and on-demand cooking classes!