The Spit of Old Scratch: XXX Fermented Hot Sauce

5 Apr
Devil

Old Scratch Himself. (Photo credit: elycefeliz)

One of my classic family stories involves hot sauce.   Years ago, my Uncle Al told my innocent, unsuspecting, 7-year-old sister to try some “delicious” salsa.  What he didn’t tell her was that the salsa had warning labels on it because it was so spicy.  My sis took a big slosh of the stuff onto her chip and ate it down, and then her entire body turned bright red.  She ended up garbling milk, the white liquid dribbling off her tongue and onto the floor because it was so hot.  My uncle had himself a laugh over it, whereas my sister and I lost a bit of respect for him that day.  In the last year or two, I heard my uncle recount the story, and he blamed his own daughter for feeding my sister the sauce.  So, I think he has a guilty conscience over the incident, too.  The following sauce could have a similar effect if put into the wrong hands.  I advise you to eat it and offer it with care.

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The ingredients

5 habañero peppers

1 poblano pepper

5 cloves of garlic

1.5 teaspoons mustard seeds, toasted

1 teaspoon sea salt

You want to wear gloves to protect the skin of your hands while you remove the stems and seeds, and finely dice your peppers, and certainly make sure not to wipe your eyes when handling them, or you will be in pain! Dice the garlic, and mix all the ingredients in a medium bowl. Let the peppers sit in the salt for a few hours to extract their juices.

Add 1 t apple cider vinegar.

Place the peppers and their brine into a glass jar- mind didn’t produce a ton of their own. Add water so that the peppers are immersed, and cover your jar. Let this sit at room temperature for a month. Skim off any mold that forms on the top.

Place your fermented pepper mixture in a food processor, with brine, and macerate until they are a liquidy pulp, place your sauce in a bottle and refrigerate until you are ready to consume. It won’t look like very much sauce– but a little really goes a long way!

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Finished product– appropriately placed between the kimchi and the yogurt in my fridge.

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