Sun TelenineAge: 16 years, 1 month, 3 weeks
Born: January 26th, 2010
Adopted: 16 years, 1 month, 3 weeks ago
Adopted: January 26th, 2010
What's more simple for hot sauce than the hot sauce recipe? Perfect for all beginners dipping their paw into the craft of hot sauce creation! The simplicity of this copycat recipe is also a dive into the world of fermented hot sauces. Don't let the name fool you, fermenting hot sauces is not as daunting as it appears compared to the more traditional boiled-in-vinegar cousin.
There are pros and cons for both vinegar based hot sauces and fermented hot sauces. Vinegar hot sauces are often simple, sharp, and more spicy depending on the chili peppers you chose - while fermented hot sauces are complex, funky, and can mellow out some of the heat than if you had put the peppers in directly. Personally however, there is merit to combine both methods in which you ferment the peppers and then blending the ingredients with use a combination of the pickling liquid, vinegar, and fresh ingredients to achieve the best of both worlds in your final hot sauce concoction.
The rule of thumb is that you fill your vessel with whatever you want - provided you leave at least an inch or so of space for the fermentation to not explode on you, cover with water, weigh the ingredients and water together and add 2%-2.5% of that weight in salt into the water. And once you get the hang of that, it isn't that hard to put your paw into other varieties of hot sauce. Below this recipe is a list of more copy cat recipes for other Subetan hot sauces.
• Wide Mouth Mason Jar with Fermentation Lid/Airlock
• Bail Lid Jar (the jars with clamps on the lid)
• Fermentation Weight or Plastic Bag (more on this later)
• Scale and Measuring Instruments
◦ 1 cups of your choice of chili peppers, I would recommend a combination of "sweet/mild" and "hot/spicy" peppers (e.g. Red Bell Peppers and Red Cayenne Peppers are a decent choice)
◦ 1/2 of a small onion
◦ 3-5 cloves of garlic
◦ 2-3 inches of carrot
◦ water
◦ salt
◦ vinegar to taste
1. With your fermentation vessel on your scale, tare the weight to get the scale to read zero.
2. Fill your vessel with the chili peppers, onion, garlic, and carrot.
3. Fill with water until the ingredients are sufficiently covered in the water. It is important that you leave at least an inch of air or headspace in the vessel as to prevent the fermentation from exploding on you.
4. Record the weight of the ingredients. If you have tared the scale beforehand, the new weight is the weight of the ingredients and the water together.
5. Empty the water of the vessel into another container, preferably one with a spout so you can pour water easily. Add 2% of the weight you recorded on the scale with salt (e.g. if you recorded that the weight on the scale was 506g, then add 10.12g of salt. If your scale cannot read this small of an increment, round it up to ensure a safe salinity (i.e. 10.2g or 11g depending on your scale)).
6. Mix the salt into the water until dissolved. Add the water back into the vessel with the other ingredients.
7. Add your fermentation weight. If you do not have a fermentation weight, use a plastic bag filled with a 2% salt solution (if you have a bag that can hold 200ml water, add 4g salt and dissolve well).
8. Secure your airlock on the vessel. If you do not have a proper setup with the mason jar, loosely secure the lid on top while occasionally "burping" the jar to prevent any explosions. If you have a bail lid jar (the jar with the clamp on the lid, secure the lid down with a rubber band instead of closing with the clamp. Another option is to use a finely woven fabric and rubber-banding it over the top of the jar. This will allow air to escape while acting as a decent airlock.
9. Ferment the peppers in a temperate location. You can let sit for a minimum of four days and a maximum of up to a month (if you want). Ideally, you leave it until no more bubbles are being produced.
10. After fermentation, strain out the peppers while saving the brine. You will need the brine for the next step. If you had accidentally poured the brine out, use a solution of vinegar and water as a substitute.
11. Blend the ingredients together using the brine/vinegar solution to the desired consistancy/taste. Bottle and keep in fridge for up to 2 months. (if you want to keep the hot sauce outside for whatever reason, you need to ensure that your hot sauce pH is less than 4.2 (ideally less than 3.4) to prevent any harmful bacterias from forming).
If you made it this far, then you are probably curious about the other copy cat hot sauces available in this recipe dump. To simplify the process, the equipment will not be stated in the following recipes as the equipment list is pretty much the same throughout all the recipes and would be redundant to restate.
Now, to go into some detail about the Omen Islands Hot Sauce. Hydrus pets seem to admire this sauce because it is one of the only condiments available within the area to satisfy their unique taste requirements. The hydrus curse for the most part seems to affect a pet's taste to lean towards more of a "seafood" bias within their preferred foods. As such, this copy cat recipe involves the use of anchovies and konbu in order to add that aromatic quality in which hydrus pets love.
To balance out that fishiness, a hint of tamarind, cane sugar, and lime is added to balance the intensity of the sea and the spiciness of this hot sauce. If you do not have tamarind or anchovies at hand, a good substitute is Worcestershire sauce to taste after you have blended the ingredients together. Also, feel free to change up the pepper to a more mild one if habanero peppers are too spicy for you.
◦ 0.5 cups of habanero peppers
◦ 1/2 of a small onion
◦ 1 carrot
◦ water
◦ salt
◦ 3 anchovy fillets
◦ 1 TBS tamarind paste
◦ 3 TBS lime juice
◦ 1/4 tsp lime zest
◦ 1 tsp cane sugar
◦ 1 TBS konbu stock powder
1. With your fermentation vessel on your scale, tare the weight to get the scale to read zero.
2. Fill your vessel with only the chili peppers, onion, and carrot. Do not ferment the other ingredients in this step, you will add them after the fermentation process.
3. Fill with water until the ingredients are sufficiently covered in the water. Remember to leave headspace in the vessel as to prevent exploding!
4. Record the weight of the ingredients. If you have tared the scale beforehand, the new weight is the weight of the ingredients and the water together.
5. Empty the water of the vessel into another container, preferably one with a spout so you can pour water easily. Add 2% of the weight you recorded on the scale with salt rounded up if you cannot get a precise measurement.
6. Mix the salt into the water until dissolved. Add the water back into the vessel with the other ingredients.
7. Add your fermentation weight. Use a bag filled with a 2% salt solution if you do not a weight.
8. Secure your airlock on the vessel.
9. Ferment the peppers in a temperate location. You can let sit for a minimum of four days and a maximum of up to a month (if you want). Ideally, you leave it until no more bubbles are being produced.
10. After fermentation, strain out the peppers. Create a new brine solution with the tamarind paste, lime juice, cane sugar, konbu stock. Dilute with water until it is tangy but of mild sourness. Be careful not to over add the kombu stock as achovies and the fermented peppers are salty.
11. Blend the ingredients together using the previous mix and the anchovies to the desired consistancy/taste. Bottle and keep in fridge for up to 2 months.
Another very interesting hot sauce combination. It is weird how this hot sauce isn't made with green peppers, since it would make more sense for this flavour profile. Whoever created the original recipe for the bottled hot sauce must have used the red colour for the surprise factor of the grassy taste. Although this recipe dump mainly has copy cat recipes, I decided to improve the recipe by focusing on the green aspect of the hot sauce in order to enhance the experience.
This sauce mainly gets its flavour from the combination of wheatgrass, kaffir lime leaves, kiwi, and cilantro. This hot sauce will yield a wonderful green color as well as create a flavour profile that will add a grass-like atmosphere to any food you are eating with it. As much as it would have been fun for a hot sauce to be entirely made of wheatgrass as its main flavour profile, it would lead to a bit of a boring hot sauce. From experimentation, kaffir lime leaf as well as cilantro as a back up herb does yield a fresh grass-like flavor without adding too much wheatgrass.
This is a mild hot sauce, so if you want to add a bit more heat, add a hot pepper that isn't too red like a habanero to keep the vivid green color.
◦ 1 cup of green peppers, ideal peppers include serrano, jalepeno, and poblano peppers
◦ 1/2 of a small onion
◦ 3-5 cloves of garlic
◦ 1 green kiwi
◦ salt
◦ water
◦ 1 bunch of cilantro (optional if this tastes like soap to you, it will still be full of flavor)
◦ 1 kaffir lime leaf
◦ 1/2 cup wheatgrass juice
◦ 1 cup white vinegar
1. With your fermentation vessel on your scale, tare the weight to get the scale to read zero.
2. Fill your vessel with only the chili peppers, onion, garlic, and kiwi fruit. Do not ferment the other ingredients in this step, you will add them after the fermentation process.
3. Fill with water until the ingredients are sufficiently covered in the water. Remember to leave headspace in the vessel as to prevent exploding!
4. Record the weight of the ingredients. If you have tared the scale beforehand, the new weight is the weight of the ingredients and the water together.
5. Empty the water of the vessel into another container, preferably one with a spout so you can pour water easily. Add 2% of the weight you recorded on the scale with salt rounded up if you cannot get a precise measurement.
6. Mix the salt into the water until dissolved. Add the water back into the vessel with the other ingredients.
7. Add your fermentation weight. Use a bag filled with a 2% salt solution if you do not a weight.
8. Secure your airlock on the vessel.
9. Ferment the peppers in a temperate location. You can let sit for a minimum of four days and a maximum of up to a month (if you want). Ideally, you leave it until no more bubbles are being produced.
10. After fermentation, strain out the peppers. Create a new brine solution by blending finely chopped kaffir lime leaf, cilantro, wheatgrass juice, and vinegar. Dilute with wheatgrass juice/water until it is tangy but of mild sourness.
11. Blend the ingredients together desired consistancy/taste. It is recommended to add the vinegar brine slowly as to not create an overly runny hot sauce. Bottle and keep in fridge for up to 2 months.
This was a challenge in itself to recreate faithfully. Pumpkin is notorious for being overtaken by strong flavors, so a fermented hot sauce was a no-go. After a bit of testing, the addition of pumpkin spice was the best method in order to reinforce the pumpkin flavor without adding too much pumpkin in the sauce. The addition of apple flavors and brown sugar compliment the pumpkin well, leading to an almost autumnal compliment to the sauce. This sauce has a lot less peppers than typically found in other hot sauces, as I attempted to limit the heat and color change. However, if you feel like it should have a bit more puch, feel free to add more peppers to your discretion.
An alternate method of creating this hot sauce that will reinforce its pumpkin flavor is to start with the whole ingredients and roast them in the oven at 425F. This will require approximately 4 ounces of pumpkin and 1/2 an apple instead of the puree and apple sauce.
◦ 0.25 cup habanero peppers or scotch bonnet peppers
◦ 1/2 of a small onion
◦ 2-4 cloves of garlic
◦ 0.5 cup puree pumpkin
◦ 3 TBS apple sauce
◦ 1 cup apple cider vinegar
◦ 1/2 tsp pumpkin spice (2:1:1 ratio of cinnamon, nutmeg, cloves respectively)
◦ 1 TBS brown sugar to taste
◦ salt
◦ water
1. If you are using whole ingredients instead of the puree/apple sauce combination, preheat your oven at 425F and combine all "dry" ingredients together (peppers, onion, garlic, pumpkin, and apples) and use a tablespoon of a neutral oil or melted ghee, up to a teaspoon of salt, the brown sugar, and pumpkin spice to coat the ingredients. Roast for 30-35 mins or until your desired color.
2. Allow all ingredients to cool before processing. Add all ingredients to a blender and blend into a sauce.
Darkside hot sauce was quite a challenge to create a copy cat recipe. The unique environment of The Darkside creates a particular smoke profile with a hint of volcanic sulfur hidden within the sauce. To imitate this, liberal use of smoked peppers combined with the use of kala namak (or black salt) are used to imitate this distinct flavor profile. Kala namak is a special type of salt which is rich in sulfur compounds - leading to a distinctive "egg-like" taste. This stuff is incredibly potent, so make sure you only use a literal pinch of it in the recipe. The flavor profile of this Darkside hot sauce is then further improved with the addition of earthy notes of cumin and oregano combined with the deep flavor of tomato paste, of which additionally enhances the red color of the sauce.
Although smoking the peppers is the ideal method, smoking a small portion of peppers is not ideal for the average person. Trying out some options, the use of canned or jarred chipotle peppers in adobo sauce with an additional teaspoon of liquid smoke is an excellent substitute for this in the hot sauce. As such, this will be the method used in the recipe below for convenience. If you do decide to pursue the smoking method, just add 10 de-stemmed and de-seeded peppers in a smoker at 180-210F for 2 hours.
◦ 1 can (7 oz can) chipotle peppers in adobo sauce
◦ 1/2 of a small onion
◦ 2-4 cloves of garlic
◦ 2 TBS tomato paste
◦ 0.5 TBS ground cumin
◦ 0.5 TBS dried oregano (fresh is fine, but dried is ideal as the smoke will overpower the fresh herb anyway)
◦ 1 cup apple cider vinegar
◦ 1 TBS brown sugar to taste
◦ 0.5 TBS liquid smoke
◦ 0.25 tsp (or less!) kala namak (black salt)
◦ salt
◦ water
1. Add the onion and garlic to a pan and sweat until fragrant. Add the tomato paste and cook until the tomato paste is cooked thoroughly. This will prevent the "raw" paste taste in the sauce. Take the pan off the heat and add the vinegar to cool down the mixture. Allow to cool for a further 5 minutes.
2. Add the vinegar mixture, the chipotle peppers, and the herbs and spices to a blender. Blend until your desired texture. Add the liquid smoke and the kala namak to finish the sauce off.
Although shatta (a delicious, hot, and tangy chili condiment) would be more appropriate for a Sacred Lands Hot Sauce, the original sauce is described to be extremely mild. As such, a mild shatta would not do either shatta nor the original Sacred Land Hot Sauce justice. This copy cat hot sauce is extremely mild, in which the main source of "spice" are bell peppers - a notoriously mild pepper that which anyone can agree with. To improve the flavor of this copy cat sauce, roasting
Some hot sauce purists will argue that hot sauces need to be spicy.
◦ 2 bell peppers (red preferably, but any color works)
◦ 5 oz cherry tomatoes
◦ 1-2 mild chili peppers (to taste)
◦ 2 cloves garlic
◦ 5 oz cherry tomatoes
◦ 2 tsp white sugar
◦ 2 tsp white vinegar
◦ 1 tsp sweet paprika
◦ salt ◦ water
1. Pre-heat the oven to 400F. Cover the vegetables with a tablespoon of a neutral tasting oil and roast the bell peppers and mild chilies in a pan for 30 mins. Add the cherry tomatoes to the same pan and roast for a futher 15 minutes until all ingredients are charred. Set aside and allow to cool.
2. Peel the charred skin and deseed the bell pepper. Add all the ingredients to a food processor. For a more mild sauce, deseed the optional chili peppers as well. Blend until smooth and add water and salt to taste.
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