Passion Fruit & Fresno Chili Hot Sauce
Ingredients:
6 passion fruit, pulp and juice only
12-14 Fresno chilis, stemmed
1 garlic clove, peeled and smashed
½ cup distilled white vinegar
½ cup olive oil
½ tbsp coriander seeds
salt, 3% by weight
water, enough to cover everything is the fermentation vessel)
Steps:
Combine all of your ingredients in a fermentation vessel and ensure that all of the salt has been dissolved. Consider mixing the water and salt separately, before adding in the other ingredients.
Cover and let sit at room temperature in a darker area without direct sunlight for 5-7 days.
During this period, check on the mixture once or twice every day by opening it up to a. release pressure build up and b. more easily detect the presence of bubbles (indicating fermentation is taking place).
If you notice a little bit of white mold buildup on the surface of the mixture, skim it away if possible. If there is a lot of it, you should probably start over.
After fermentation is complete, add everything into a blender or food processor and blend thoroughly.
Strain the mixture through a cheese cloth and add the strained contents back into the blender. Blend thoroughly and then slowly add in the vinegar and the olive oil. Check the mixture with a ph strip, looking for a number under 3.4. Add more vinegar to lower the number. Enjoy!
#vegetarian