Field Notes

Hot Sauce Master Class: Preserving Chilies

Long before we came out with our hot sauce making kit, we can chalk up the invention of hot sauce to a time prior to refrigeration. It’s more than likely that the first chili pepper condiments were made as a way to stretch out the summer chili crops. There are two main methods for preserving peppers: fermenting with salt and pickling with vinegar.

Fermented with Salt Chili Peppers

salt

Fermenting peppers requires a little bit of patience, but it yields exceptional results. Many of the popular brands of hot sauce on the market (Tabasco, Texas Pete, and Frank’s) owe their depth of flavor to an aging process that starts with a pepper mash—essentially peppers that have been fermented with a salt-brine.

Pickled Peppers in Vinegar

Pixabay - Pickled Peppers

Another method of putting up peppers is pickling, most commonly with a vinegar brine. Heavily salted liquids like fish sauce or alcohols like sherry also make excellent brines. The latter is a fixture of Caribbean cuisine and is the simplest condiment to make from scratch. After the peppers have soaked in the sherry for a few days, you can use both the peppers and the liquid.

Now that you have the preserved chilies taken care of, do you have some dried chilies you need to put to good use? For one, you can try rehydrating chilies.

Otherwise, make your own hot sauce. Try out our Homemade Sauce Kit where you can make two unique hot sauces in your own kitchen (with little effort and little clean up)!