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Inhumanly Spicy Hot Sauce

Source of Recipe

From "The Home Cook: Recipes to Know By Heart" by Alex Guarnaschelli


Recipe Introduction

"Scotch bonnet chiles are so beautiful, but I sometimes think they are not meant to be eaten! A single slice of a fresh Scotch bonnet can render a dish inedible. However, I do find that when they are made into a hot sauce or fermented or mellowed, their flavor is wonderful. But spicy. Proceed with caution. It's best to wear gloves while handling these chiles. Otherwise, wash your hands and all surfaces very thoroughly afterward."

List of Ingredients

â—¦  1 pound fresh Scotch bonnet chiles, stemmed
â—¦  1 tablespoon grated fresh ginger
â—¦  4 medium cloves garlic, minced
â—¦  1 tablespoon kosher salt


Recipe

In a food processor, pulse the chiles, ginger, garlic, and salt to blend—but don't make it completely smooth.

Pack the mixture tightly into a pint jar with a tight-fitting lid. Make sure the liquid covers the solids in the jar. If you don't store it in a sealed jar, cover thoroughly with plastic wrap.

Let it sit out at room temperature until you see some bubbles, evidence that the fermentation process has begun. It usually takes a day or two. When that happens, refrigerate for up to 6 weeks. The longer the hot sauce keeps, the better the flavor.

Makes about 1 ¼ cups