Wolfgang Puck’s 10 Day Fermented Hot Sauce

  • 30 mins
  • 6 ingredients
  • Servings 1 1/2 cups
  • Prep 20 min
  • Cook 10 days min
  • Course
  • Cuisine
  • Skill Level

Ingredients

  • 1 cup Fresno chilies
  • 1/2 cup Thai bird chilies
  • 2 cups rice vinegar
  • 4 garlic cloves
  • 2 tsp kosher salt
  • 3 tbs sugar
This is a version of hot sauce that is fermented for 10 days which helps it to develop deep wonderful flavor.

  • Place all ingredients, except sugar in a jar or sanitized container.
  • Allow to ferment for 10 days.
  • Place all ingredients in a medium saucepan, including the sugar.
  • Bring to a boil and simmer for 5 minutes.
  • Strain reserving vinegar, then puree on high speed in a blender or food processor until liquefied.
  • Pass through a wire mesh strainer to remove any tough bits.
  • Sauce will keep in the refrigerator for up to 3 weeks.

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