Lacto Fermented GREEN Hot Sauce. Easy, Homemade Hot Sauce Recipe.

Adventures in Snacking
Adventures in Snacking
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Published 2024-04-06
Fresh and tangy fermented green hot sauce. Written recipe down below ↓
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Ingredients:
1 bunch of fresh coriander (cilantro)
1 head of garlic, peeled
300 grams of mixed green chilies (such as Serrano, Fresno, or Jalapenos)
2 green tomatoes
Filtered water
Sea salt
Juice of 1 lime
Spinach
Xanthan gum (optional)

Method:

Prepare the Ingredients:
Chop the coriander stems into smaller pieces.
Slice the green tomatoes into quarters.
Slice the green chilies.

Assemble the Ingredients in a Jar:
In a clean Mason jar, add the peeled garlic cloves, chopped coriander stems, sliced green tomatoes, and sliced green chilies.
Fill the jar with filtered water, leaving some space at the top.

Calculate Salt Percentage:
Calculate 2.5% of the total weight of the contents of the jar.
Weigh out the required amount of sea salt and dissolve it in the water.

Fermentation:
Secure all ingredients below the brine.
Close the jar with a lid, but slightly loosen it daily to release pressure.
Allow the fermentation process to occur for 7 days.

Strain and Blend:
Strain out the fermented ingredients, reserving the brine.
Place the strained ingredients in a blender or a jar if using a stick blender.
Add the juice of 1 lime and blend until smooth, adding back some brine as needed for consistency.

Cook and Add Final Ingredients:
Bring the blended mixture to a boil to cook out and mellow the flavors.
Remove from the heat. Add spinach to the hot sauce, stirring until wilted and incorporated.

Optional Step:
Add a small amount of xanthan gum while blending for a thicker consistency and stability.

Final Touches:
Adjust seasoning if necessary.
Pass the sauce through a sieve to achieve a smoother texture.
Transfer the sauce into sterilized glass bottles using a funnel.

Enjoy:
Use the green sauce on fish, chicken tacos, or any desired dish.
Remember to taste as you go and adjust seasoning according to your preferences. Enjoy your homemade green sauce!
All Comments (11)
  • @krispeterson1978
    love the video! I've found that blending it ahead of fermentation makes it easier to fit more into a jar, and to keep everything submerged. I've also aged them a bit after fermentation by throwing a bit of vinegar on top.
  • @thermonuclearwarhead
    Definitely making this when (if) my chilis ripen. Love the format, no rush, low key. Much love!
  • @reecejones7946
    great video my dude, love the light hearted nature of it. The spinach add was cheeky but seems like a great idea for keeping it super green without adding much additional flavour taking away from the ferment!
  • @sagarc2746
    That was quite informative! I'm going to give this a try for sure! It looks delicious!
  • @markzambelli
    Nice recipe although I'll have to try this with parsley (maybe some basil?) instead of 'Satan's Soapy Leaf' coriander. The addition of spinach was genius.
  • @tomsemmens6275
    A couple of drops of green food colouring really helps. Don't judge me!