Right, so I got this idea in my head to try making some hot sauce, something like that Poirier’s kind. Saw it mentioned, looked good, you know? Figured I’d give it a shot myself.
First thing, gotta get the peppers. Went down to the market. Found some nice red ones, looked pretty hot. Grabbed a good bunch of those. Needed some garlic too, obviously. Can’t make sauce without garlic, least not the kind I like. Picked up some decent-looking heads.
Getting Started
Got back home, washed everything up. Chopping time. This is the part that takes a while. Just roughly chopping the peppers – stems off, mostly. Didn’t bother being too neat about it. Threw the garlic cloves in there too, just smashed ’em a bit first.
Then I thought about how to get it going. Decided to try a bit of a ferment. So, I blitzed the peppers and garlic just a little bit in the food processor. Not into a paste, just broken down. Added a good amount of salt. Mixed it all up in a big bowl.
The Waiting Game
Packed that mix into a clean glass jar. Had to press it down good, get the air out. Made up a quick brine – just salt and water – and poured it over the top to keep everything submerged. Put a lid on it, but not super tight, you know, gotta let the gas out. Stuck it in a dark corner of the kitchen counter.
And then, well, you wait. Checked it every day or so. Saw some bubbles after a few days, so that was a good sign. Let it sit there for about a week, maybe a bit longer. Just kept an eye on it.
Finishing Touches
Okay, fermentation looked done. Time to finish this thing. Poured the whole mess, brine and all, into the blender. Added a splash of white vinegar. Some folks use fancy vinegar, I just grabbed the regular stuff. Blended it smooth this time. Really let it rip.
Straining is next. Pushed it all through a fine mesh sieve. Took some effort, gotta scrape it around. This gets rid of the seeds and skins, makes it smooth like the store-bought stuff. What was left was this bright red liquid.
Bottling it Up
Gave it a taste. Yep, had a kick. Maybe needed a touch more salt, maybe a bit more vinegar, adjusted it right there. Once I thought it was decent, I carefully poured it into some old hot sauce bottles I’d saved and washed.
And that’s pretty much it. Got a few bottles of my own homemade stuff now. Not sure if it’s exactly like Poirier’s, probably not, but it’s hot, it’s red, and I made it. Pretty satisfying just doing it, really.
