I’ll eat hot peppers in any circumstances, but my favourite is to ferment them and pulverize them into sauce. Anyone else do the fermentation route? What are your favourite ingredients, peppers, etc?
I use a lot of different things but my recurrent non-pepper ingredient is leek. It ferments amazingly to create a sweet allium flavour that doesn’t overpower the peppers themselves. I also like adding peach or apple for sweetness after the fermentation.
It depends on want to pursue. Currently I’m thinking about fermenting yellow fatalliis and lemons and creating some sort of marmalade with saffron.
Another idea I have is bacon jam with habaneros (habaneroes?) and fermented cherries.
A little tip; I know it might go against the grain of everything you’ve heard about fermented foods and probiotics but when you’re ready to bottle it, heat it to a very slow simmer for only a couple minutes. Your hot sauce will have a more nuanced, well balanced flavor. Another benefit is that you are essentially pasteurizing your sauce making it shelf stable. There are plenty of other ways to get those probiotics and considering how much hot sauce you’re putting on food it’s only a small amount
