Fermented Hot Sauce

1. 1 Fresh chilipaquete 100 g ≈ $1.00 120 g
2. 2 Garlic≈ $10.00 por kg 15 g
3. 3 Salt 3 g
4. 4 Vinegar 9% 15 ml

Los elementos en gris son sal, especias y todo lo que pesa menos de 30 g por tarro: generalmente ya los tienes en casa, por lo que no se incluyen en el precio del tarro. Azúcar, vinagre y aceite a partir de 30 g están incluidos en el precio.

Método

1. Wash the chiles, trim off the stems, and slice into rings; wear gloves and peel the garlic².

2. Pack the chiles and garlic² into a 0.25 l jar, leaving 2 cm headspace.

3. Dissolve 3 g salt in 100 ml boiled water at room temperature to make a brine of about 3%, then pour it over the chiles and garlic².

4. Cover the jar with a lid without tightening it fully, and leave at room temperature for 7 days; open daily to release gas, and look for bubbles and a tangy smell.

5. Drain the brine into a cup, blend the vegetables with 15 ml vinegar 9%, and add the brine 1 tablespoon at a time to the desired consistency.

6. Transfer the sauce to a clean jar and refrigerate; store for up to 30 days.