Saturday, November 30, 2013

Fermented Hot Sauce Recipe from Dried Chilis and Excessive Amounts of Garlic

I adore those long, thin red spicy peppers that go so well in stir fry.  The garden centre calls them Super Hots, the grocery store Thai chilis, the grocery store in the garden center calls them chilis, and nothing else.  I call them yummy.

Every year I grow a few and buy a few, and it's always a few extra.  So they get threaded and hung to dry.  Dried chilis are great...except after a year or two of storage, they tend to loose their colour and pazaz.  So I decided to try a little experiment.

Fermented Hot Sauce with Garlic

For each 1/2 cup of dried chilis
1 clove head of garlic and
1 Tbs of salt

  • Roughly chop up the chilis, or not.
  • Peel the garlic and roughly chop it up or not
  • Combine salt, garlic and chilli in a small jar.  Add water to cover.
  • Use something to press down on the chilli mix so that every part of it is submerged.  I cut out a circle out of plastic container and then filled a small mason jar with water to use as a weight.
  • Leave on the counter for at least a week... I um, forgot about it and it was there for over a month.  If anything, I think the longer ferment was good for it.  Check it every couple of days (or not if you forget) to make certain everything is submerged and to scrape off any mould that forms.  If the mould is black, toss the whole thing, otherwise, it should be fine.  The spices, garlic and salt are strong enough to kill just about anything bad, but if it develops an off smell, don't eat it.
  • When it's time, place the chilis, garlic and brine in the blender or blitzer.  Blend or blitz till it's a lovely puree.  You may want to add a pinch of sugar or a few drops or honey.  A few drops of apple cider (or other natural) vinegar also go good in this.
  • Store in the fridge, eat within... I have no idea how long, but it will probably last a year.  You can store it at room temperature, but it may go mouldy after a month or so.

Roughly chopped
This is a fresh one I found in the back of the fridge
so I decided to toss it in with the others

chilis and garlic kept submerged in the brine

Very hot sauce with strong garlic taste.  yum.

Affordable:  Yep, the chillies were getting too old and destined for the compost, garlic was from the garden.  The only thing I paid for was the salt.  But to buy these ingredients in the store are usually cheaper than buying a good quality hot sauce.

Vegan-Friendly: Yes....unless you add honey at the blending stage.

Healthy and allergies:  By making your own hot sauce, you can avoid any additives or ingredients that you may be allergic to.  Also the probiotics from eating a live food, are good for you too.

I could do the same old song and dance about this being a good Transitional food, but you know it all by now.  Encourages self-reliance, and stuff, so forth.


  1. This is a really good tip particularly to those fresh to the blogosphere.

    Brief but very precise information… Appreciate your sharing this one.
    A must read article!

    Also visit my website - Garlic Survival Co.

  2. This comment has been removed by a blog administrator.

  3. I just found this post, and am looking forward to making some if this salsa! I have a question for you. In the heading, you said

    "... excessive amounts of garlic."

    Recipe calls for one clove of garlic. It looks like there is more than that. Do you mean one head of garlic?

    Hope to hear back from you!

    Thank you!

  4. Thanks for spotting that. Fixed.