Thai Chili, Ghost Pepper, and Garlic (HotSauce3)

First time trying a vacuum sealed hot sauce, and I'm not sure how long I'll let it ferment, or if it will even ferment at all. Keeping it simple with just chilis, fresh garlic, and salt. Some of the chilis were dried out on the plant, so they might not be the freshest peppers.

Made 1 cups on 2024-10-04

Link about this beverage Crock of Time

Process notes

2024-11-08

The bag had blown up a bit, but there wasn't a ton of air in there. Surprisingly, the garlic aroma really came through. I added raw ghost peppers from the garden, which were extremely hot. The mash was very thick even after the water addition. I only ended up getting one bottle, so next time, I need to use way more peppers to make it worth the time.

With the leftovers, I dehydrated them and ground them up to make a chili powder.

The following ingredients were fermented together

At 0 minutes

46 grams of Super Chili Pepper (These are from the two plants near the kitchen. Many of the peppers had dried on the plant. The weight was taken after the stems were taken off.)

At 0 minutes

53 grams of Garlic (Organic fresh garlic gloves. Weight was taken after peeling and cutting off the root.)

At 0 minutes

3 grams of Table Salt (Kosher salt. Following the recipe in the link, this is ~3% of the weight of the other ingredients.)

Dry additions

2024-11-08

31.5 grams of Ghost Pepper. (These were from the garden and the weight was taken after the stems were cut off.)

2024-11-08

75 grams of Apple Cider Vinegar. (Sprouts organic brand. Estimated ~130g of the other ingredients and measured about half of that for the vinegar based on the recipe in the link.)

2024-11-08

1.5 grams of Table Salt.

2024-11-08

50 milliliters of Water. (After blending, the sauce was extremely thick, so I added some water to thin it out a bit. Even with the water, this was extremely thick.)

2024-11-08

0.5 teaspoons of Xanthan Gum.