From 45a49fc62e075d17c58c2fb2f8fa1c59f0cfa487 Mon Sep 17 00:00:00 2001 From: Ekaitz Zarraga Date: Sat, 3 May 2025 20:38:38 +0200 Subject: hot sauce: Add it. --- hot_sauce.cook | 29 +++++++++++++++++++++++++++++ 1 file changed, 29 insertions(+) create mode 100644 hot_sauce.cook diff --git a/hot_sauce.cook b/hot_sauce.cook new file mode 100644 index 0000000..972960e --- /dev/null +++ b/hot_sauce.cook @@ -0,0 +1,29 @@ +--- +source: https://wholefully.com/homemade-hot-sauce-recipe/ +--- + +Place the @peppers{750%g} and @garlic{6%cloves} in a clean wide-mouth quart +canning jar. Set aside. + +To make the brine, heat the filtered @water{4%cup} and @sea salt{4%tsp} in a +medium saucepan until the salt has dissolved completely. Let cool to room +temperature. + +> NOTE: Brine is 1 cup of water and 1 tsp of salt. If you need more, you can +> add it. + +Fit the jar with a fermentation lid or cheesecloth secured with a rubber band +(see notes on weighing down the peppers if using cheesecloth). Place in a warm, +dark spot for ~{6%day}, or until the brine looks cloudy and small bubbles begin +to appear when you tap the side of the jar. Make sure the peppers stay +submerged under the brine during the entire fermentation process to prevent +mold-growth. + +When the fermentation time is up, strain the brine, reserving it. Place the +fermented peppers and garlic in a #{blender}, and add in 1 cup of the brine, +plus the @apple cider vinegar{1/3%cup}, and honey or maple syrup or any sugar +source (1 tbps), if using. Blend until completely smooth, adding in additional +brine to reach the desired thickness. + +Transfer to a #{bottle} and store in the fridge for 3-6 months. + -- cgit v1.2.3