Fermented Hot Sauce

by Joshua   Last Updated March 08, 2019 11:17 AM - source

Good Afternoon,

I produce small batch sauces and marinades for farmers markets etc and I was hoping for some help with one of my sauces.

I currently ferment chilli peppers(with other ingredients, Garlic, Peppers, Onions etc) for 6+ months. I then add vinegar, reduce it on the hob and bottle it.

when I do this process it doesn't combine, over time it will separate the vinegar and water from the peppers/other ingredients.

what would be the best & most organic way to combine them, I know I can use corn/maize starch but can anyone recommend a better way? the consistency I would like it Tabasco, they only use vinegar and chillis in their hot sauces.

any help would be much appreciated.

Regards, Joshua



Related Questions


Fermentation: volume vs. time

Updated July 14, 2018 02:17 AM

Blue floaters in canned hot peppers

Updated July 31, 2016 08:07 AM

Culinarily Flexible Pepper

Updated July 09, 2015 13:07 PM

How to dehydrate chili at home?

Updated September 16, 2017 00:17 AM