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Ingredients
- 11/2 lbs. cayenne chiles
- 11/2 oz. kosher salt
- 7 oz. filtered water
- 1 T seasoned rice vinegar
- 11/2 T light brown sugar
Preparation
Step 1
Clean and process chiles in a blender or processor.
Put in 1 gal. Crock
Add salt, water, sugar and vinegar
Mash in with wooden spoon
Ferment on counter, punching down skins at least twice daily watching for white mildew. (Remove if seen)
After about a week to ten days transfer to 1 gal. jug with air lock to finish fermentation, covering with water as needed.
When bubbling stops, add rice wine vinegar to jug to protect and age pepper sauce.
Can be strained and bottled anytime but aging seems to marry favors and add complexity to the sauce!