Roughly inspired by a Louisiana hot sauce like Tabasco this fermented seasoning gets its intense color and fruity flavor from berries.
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 ATX Hot Sauce | 2023-02-06 19:00:22 |  11,691 Views |
This Blueberry Habanero Fermented Hot Sauce is AMAZING! Part 1
This recipe is a great introduction to the power of fermented hot sauces. The technique involves little more than making a coarse pepper puree—a roughly homogenous mix of chopped peppers (and sometimes other fruits or vegetables) and salt. After fermentation this puree is mixed with a little white vinegar and some spices—similar in style to classic Tabasco sauce. Here I opted for habanero peppers which—despite often having an overwhelming capsaicin kick—have a pleasantly fruity aroma and flavor.* To temper that heat I opt for a combination of blackberries and blueberries in the puree. Berries are rich in sugar and surface microbes to get the lacto-fermentation going; they also mirror the fruity flavor of the habaneros. That combination of natural sweetness and tart pungency results in depth rather than pure face-melting spice.
*Conventional cultivars of the habanero chili are spicy—between 100000-350000 Scoville units. But in recent years in an effort to highlight the habanero's unique flavor and aroma researchers have been selectively breeding peppers with milder levels of spiciness. In 2007 a heatless version called the "Habanada" was even developed which you can occasionally find commercially or in seed form.
Serious Mealtimes / Vicky Wasik
