Fermented Hot Sauce

1. 1 Fresh chilipacote 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

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

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.