Making Your own hot sauce from scratch
cooking with THE fire pit
Ever thought of making your own hot sauce from scratch? When we came across Homestead Honey's excellent recipe and saw it called for an open flame, we just had to try it. And fermentation? Bring it on. The thought of combining the age-old technique of fermentation with the primal essence of fire-roasting was too intriguing to pass up.
First step was to get some coals going with a charcoal chimney over a camp fire, then carefully blackening the skin without turning the flesh to mush. This step isn’t about cooking the peppers; it is about infusing each pepper with a smoky flavor that would become the backbone of our hot sauce.
But we didn't stop at roasting. The next stage of our journey was all about fermentation, a process that promises to transform the charred peppers into something complex and tangy. It all hinges on the right balance of salt, water, and time. We were ready for the challenge, eager to see how these simple ingredients would work their magic on the roasted peppers.
The outcome? A homemade hot sauce that exceeded our expectations. And yes, it was 100 percent worth the effort.
Let’s deeper into each step of this process, from selecting the right peppers to mastering the art of fermentation. We'll share our successes, our setbacks, and everything in between. This journey into making our own hot sauce from scratch has been a revelation, and we can't wait to share it with you. Whether you're a seasoned hot sauce aficionado or a curious newcomer, we promise there's something in this adventure for everyone.
The Inspiration
The original recipe from Homestead Honey was a revelation in its simplicity and respect for traditional processes. It wasn't just about making hot sauce; it was about creating a connection with our food, understanding its origins, and savoring the transformation from fresh ingredients to a complex, flavorful condiment. The call to cook over an open flame spoke to our love of outdoor cooking, using a fire pit with a cooking grate or a fire pit with a cooker, embracing the elements as an integral part of the cooking process.
Our Adaptation
We kicked off this project with a goal in mind: to craft a fermented hot sauce that truly stood out. Our journey began with 3.5 pounds of peppers, including some vibrant red banana peppers, and for extra layers of heat, we threw in habaneros and serranos. Our quest took us to the Harville Flea Market, a staple here in Ohio known for its fresh, local produce among other finds. It's a place where we, as locals, love to explore, always stumbling upon something exciting.
At the market, we hit the jackpot with some exceptional red banana peppers. They were just what we were looking for: big, bright, and bursting with flavor. The decision to fire-roast only half of these beauties was strategic, aiming to strike a balance between the smoky depth of the roasted ones and the crisp, untouched flavor of the raw.
Not content to wait for the fermented sauce to be ready, we whipped up a quick pepper sauce that very night. It was a spur-of-the-moment decision to roast a few peppers and blend them into a sauce, which we then paired with some blackened walleye. The combination was a hit, offering an instant gratification of heat and flavor, and setting the stage for the anticipation of our fermented concoction. It was a great way to kick off the process, giving us a preview of the flavors we were working to develop in our homemade hot sauce.
The Fire-Roasting Process
Cooking with fire is as much an art as it is a science. To achieve the perfect char on our peppers, we used a grate that you can buy and hammer over a campfire (Grater Grate). This setup allowed us to precisely control the heat, turning the peppers over the hot coals until they reached the ideal level of char. This step was crucial in our process of making our own hot sauce from scratch. The smoky flavor imparted by this method became the backbone of our sauce's flavor profile, adding a depth that can only come from the direct contact with flame and smoke.
In our hot sauce making process, we decided to only roast half of the peppers over the campfire, using that specially designed grate for an even char. The reason behind this was strategic; we wanted to balance the deep, smoky flavors of the roasted peppers with the fresh, raw qualities of the unroasted ones. This blend of flavors was aimed at creating a more complex and nuanced hot sauce.
This decision to mix roasted and raw peppers leads us directly into the science of fermentation. Fermentation doesn't require the bacteria from roasting; it's all about creating the right conditions for beneficial bacteria to thrive. By incorporating both roasted and raw peppers, we were not only playing with flavor but also ensuring a diverse bacterial environment. This diversity is key to successful fermentation, as it encourages the growth of Lactobacillus bacteria, which are responsible for converting sugars into lactic acid, preserving the peppers, and giving fermented hot sauce its distinctive tangy taste. The art of balancing the flavors with the science of fermentation was a crucial part of our journey to making a unique hot sauce.
The Science of Fermentation
Fermentation is a magical process, where simple ingredients transform into something entirely new. Our decision to use a 4.5% salt brine was based on extensive research and discussion. This specific concentration provided the ideal environment for lacto-fermentation, where beneficial bacteria thrive, converting sugars into lactic acid. This not only preserves the peppers but also develops the tangy, complex flavor characteristic of great fermented hot sauce.
We prepared our brine with precision, using a food scale to ensure accuracy. The peppers, both roasted and raw, were submerged in this brine in large jars equipped with burping lids. These lids are crucial for fermentation, allowing gases to escape without letting air (and potential contaminants) in. Stored in the cool, stable environment of our basement, we began the waiting game.
Monitoring Fermentation
Checking on our fermenting peppers became a daily routine, where we really leaned on our sense of smell to judge the progress. When it comes to fermentation, your nose is one of the best tools you have. A healthy ferment smells tangy and a bit fruity, a sign that everything is alive and kicking. This wasn't just about following steps; it was about engaging with the process, understanding it on a sensory level.
We're serious about the importance of smell in this process. In the world of fermentation, odors are strong indicators of how things are going. Pleasant, tangy smells are exactly what you want. They indicate that the lactic acid bacteria (LAB) are hard at work, converting sugars into lactic acid, which not only preserves the peppers but also develops that distinctive tangy flavor. On the other hand, unpleasant odors are red flags. A bad smell can signal contamination or the growth of unwanted bacteria, which could spoil the batch.
Every single time we checked our jars, we were met with the right kind of smells. This consistent positive feedback was reassuring, a sign that our hot sauce was on the right track. This wasn't just luck; it was the result of carefully managing the fermentation environment. The salt brine concentration, at 4.5%, played a crucial role here. It was strong enough to inhibit the growth of harmful bacteria while encouraging the LAB to thrive.
Burping the jars daily was essential. This process releases the buildup of carbon dioxide, a byproduct of fermentation, preventing pressure from building up inside the jars. It also gave us a chance to smell the ferment, ensuring that everything was progressing as it should. This hands-on approach not only kept the fermentation on track but also deepened our connection to the project. Watching and smelling the peppers transform over time was a tangible way to experience the science of fermentation at work.
In essence, the success of fermentation lies in balancing the right conditions: the salt concentration, temperature, and cleanliness all contribute to creating an environment where beneficial bacteria can thrive. Our diligent daily checks were a critical part of this balance, ensuring our hot sauce developed the complex flavors we were aiming for, without any hitches.
The Blending
After weeks of patient waiting, the peppers were ready. We transferred them to a Ninja Nutribullet, though any high-powered blender would work. The blending process was about achieving the perfect consistency, transforming the fermented peppers into a smooth, vibrant sauce that was both spicy and tangy, with a smoky undertone that reminded us of the fire-roasting process.
Our Final Recipe
Ingredients:
3.5 pounds of mixed peppers (red banana, habaneros, serranos), half fire-roasted. We did a different batch with each separately (but you can try blending, too).
Water, enough to cover peppers in blending
4.5% brine solution (calculate based on the total weight of water used to cover peppers)
Instructions:
Prepare the Peppers: Fire-roast half of the peppers. Remove skins after roasting.
Brine Preparation: Create a 4.5% salt brine solution using a food scale for accuracy.
Fermentation: Place peppers in jars, cover with brine, and seal with burping lids. Store in a cool, dark place and check daily.
Blending: Once fermentation is complete, blend the peppers with a bit of the brine to achieve desired consistency.
Why This Project?
Making your own hot sauce, especially a fermented one, is about more than just the sauce. It's about embracing tradition, experimenting with flavors, and enjoying the process of creation. This project allowed us to explore the nuances of fermentation, the joys of cooking with fire, and the satisfaction of making something from scratch.
Whether you're a seasoned hot sauce maker or a curious novice, we hope our journey inspires you to try your hand at making your own hot sauce kit. It's a rewarding process that offers a delicious payoff, perfect for anyone who loves a bit of heat and a lot of flavors.
Conclusion
Our foray into making fermented hot sauce was a deep dive into the world of culinary craftsmanship. From the initial inspiration to the final blending, every step was a learning experience, a challenge, and ultimately, a triumph. We encourage you to embark on your own hot sauce making adventure, exploring the flavors, techniques, and traditions that make this such a rewarding endeavor.
