El Fuego Viviente Chili Open Sauce

A homemade hot sauce inspired by Marie Sharp’s Hot Habanero Hot Sauce, using fermented chilis, carrot and parsnip.

These recipes have not been tested yet, but look promising.

COPYRIGHT: Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)

400g Habanero Chilis
250g Piri Piri Chilis (exchange with Cayennes, Birds Eye or similar)
A couple of yellow Jalapeño peppers for mild fruity heat (optional. I had them laying around)
1 large Carrot (~160g)
1 large parsnip (~130g)
3 garlic cloves
5% Brine –> Per Liter; 950g chlorine free water, 50g salt without additives (sea salt, rock salt or kosher salt)

Wash all ingredients to remove dirt and any residues of pesticides.
De-seed all chilis and chop roughly (prevents air pockets from forming in the jar).
Peel and chop carrots and parsnip roughly.
Peel and crush the garlic cloves.
Add everything to the jar and pack it.
Top up with brine, so that it covers all and everything is submerged. Use a spoon to pack it and get rid of any air pockets.
Weigh down the vegetables with pickle weighs, or simply a small, sealed plastic bag filled with brine.
Let sit in room temp, away from direct sunlight for about two weeks, minimum seven days.
After the ferment, strain the vegetables (keep the brine!).
Mix thoroughly in a kitchen mixer/blender (don’t let it get hot, since it can kill the culture).
Add brine back to the mix, until it has the desired consistency.
Bottle and keep refrigerated.

Use gloves and work fast!
(optional) Checking pH. See below.
It should keep for a couple of months at least.
Regularly available pH strips will do, in case you feel like checking. The picture below shows a reading of a pH value sitting nicely between 3 - 4.