Yield: Yields about 1 cup
This homemade version of the insanely popular Thai hot chile-garlic sauce is thinner and fresher-tasting than store-bought. It needs a few days to ferment at room temperature, but it’s worth the wait.
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I hate it when people rate a recipe then go on to say that they changed almost every aspect of the recipe. But... I'm about to do just that. I have followed the amounts of this recipe for over a year now, but I don't press the final product through a sieve. I also am super lazy, and I know die hard fermenters would kick me for adding vinegar before allowing the ferment to create it's own "vinegar", but I add all the ingredients at the beginning and just blend it all up into a chunky sauce. Then I let it sit and ferment in a mason jar with a coffee filter rubber banded on top. It's amazing! I love the amount of sugar, salt, garlic, and vinegar. Different peppers and times of year require different fermentation times. The longer you can stand to let it ferment the better I think it gets. I have to make this frequently because we use it ALL the time. It is so tasty and amazing!
We loved this hot sauce-- it has a fresh taste, with just a hint of sweetness, some tang from the vinegar, and a great garlic flavor. I used red "Paper Dragon" peppers from the farmers' market, but it wasn't super-hot-- just enough kick to let you know it's a hot sauce. Instead of pressing through a sieve, I used a food mill to extract more of the pepper pulp, which gave a good consistency-- and yielded about 2 cups. Good thing, as my heat-loving husband used about a quarter cup on his rice and beans last night.Edited to add that I've made this three times-- in the third batch, I used only 1 Tbsp of granulated sugar instead of 2-- this made it the perfect sweetness.
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