Chipotle Fermented Hot Sauce With Garlic, and Cumin Recipe

For The Brine:

• 720ml bottled, filtered, or distilled water
• 3 tablespoons (30g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
• 55g dried chipotle morita peppers (about 20 chile peppers), stems removed and peppers cut in half
• 45g garlic (about 6 medium cloves), thinly sliced
• 2 teaspoons (5g) cumin seeds, toasted in dry skillet until fragrant

To Finish the Hot Sauce:

• 3/4 cup (180ml) distilled white vinegar
• 1 tablespoon (15g) sugar
• Kosher salt
• 1/8 teaspoon (0.25g) xanthan gum (optional)

Instructions

For The Brine: In a large bowl, whisk together water and salt until dissolved, at least 30 seconds. In a wide-mouth, 1-quart canning jar, add peppers, garlic, and cumin seeds. Pour brine into jar and stir gently to combine. Cover surface loosely with plastic wrap, ensuring full contact, and place a smaller lid on top of plastic. Seal jar with airlock lid following manufacturer’s instructions.

Store mixture in dark area away from sun and let ferment, maintaining an ambient temperature between 13°C and 24°C for 10 days; check mixture daily for signs of gas formation (this is a good sign). Starting on the 10th day, taste peppers or garlic daily until they taste sour like dill pickles; the total fermentation time can take anywhere from 10 to 28 days.

For The Sauce: Drain solids through fine-mesh strainer set over large nonreactive bowl; reserve liquid. You should have roughly 265g solids. Transfer solids to a blender. Add 1 cup (240ml) reserved brine along with the vinegar and sugar. Discard remaining brine. Blend peppers on high speed until smooth and emulsified, 1 to 2 minutes. Season with salt. Measure sauce’s pH using strips or pH-meter to ensure it is at or below a pH of 3.4; if it is too high, lower pH to 3.4 with more vinegar as needed.

Strain blended sauce back through fine-mesh strainer set over bowl or large container, pressing on solids to extract as much liquid as possible.

Optionally, if using xanthan gum: Rinse out blender jar. Transfer strained sauce back to blender. With blender running on high speed, slowly sprinkle in xanthan gum to avoid clumping; blend until mixture is slightly thickened, about 1 minute.

Transfer strained hot sauce to glass bottles or jar, cover, and keep refrigerated until ready to use. Sauce can be refrigerated for up to 3 months.

See this article for more about hot sauces.