Fermented Pepper Sauce

Ingredients

• 3 pounds of fresh peppers (serrano)

• 1 tsp sourdough starter dissolved in 1/4 cup water

• 8 cloves garlic (peeled)

• 60g kosher salt (Diamond Crystal)

• < 1/2 cup white wine vinegar (consider other vinegar?)

• < 1/4 cup sugar

Directions

• Trim and clean peppers, using only good clean peppers

• Working in 2 batches, pulse pepper, garlic, and salt in food processor until mixture is finely ground

• Transfer mixture into large bowl

• Stir sourdough starter mixture and 3 tablespoons of vinegar into pepper mixture

• Spoon mash into 2 sterilized large mouth mason jars and stir to remove air pockets

• Screw on lid with brewers airlock

• Place jars in a tub (in case of overflow) and store in a dark place at room temperature for 12-16 days

• Check periodically

• Squeeze mash through mesh bag and strainer (wear gloves) extracting about 3-1/2 cups of strained liquid

• Whisk remaining vinegar and sugar into strained liquid until combined

• A little Xanthan gum (~1/4 tsp?) will work as an emulsifier to keep the sauce from separating

• Transfer hot sauce into small bottles and store in refrigerator for use