The health benefits of lactofermented foods have been known for thousands of years, but the flavours that result from a successful fermentation will take your hot sauce creations to a whole new level. Have a look at my YouTube channel for many more videos about fermenting chillies, and other spicy creations.
Fermented Chilli Pepper Sauce with Fruit
Fermenting chilli sauces with fruit can present some challenges. You may not get the result you imagine because the sugars of the fruit will be used by the lactofermentation process…the lactobacillus bacteria will convert the sugars into lactic acid and CO2. This will alter the flavours of the fruit too. This isn’t to say that the result is bad, it is just different. This fermented recipe includes pears during the fermentation stage, and the results are delicious…and HOT!
More Fruit Flavour With Your Sauce?
Try adding some fresh pears to your sauce when you come to process and bottle it! This could take your sauce from good to great!
How Long to Ferment This Chilli Sauce?
For this recipe, I fermented the chilli peppers and pears for ten months. You don’t need to ferment for that long, but I would aim for at least one month!
7Pot Brainstrain Yellow & Pear Hot Sauce
- 1 Jar
- 1 Knife
- 1 Measuring jug
- 1 Measuring scale
- 1 Blender
- 1 Saucepan
- 6 whole 7Pot Brainstain Yellow peppers
- 3 whole Ripe Pears
- 1/2 White Onion
- 20-30 grams Salt Kosher, Sea Salt or Pickling (to make a 3% brine)
- 1 litre Water
Preparing your fermentation
- Rinse, de-stalk and halve the chilli peppers.
- Cut the pears into small cubes and remove the seeds.
- Chop the onion into small cubes.
- Tightly pack all the ingredients into a jar.
- Add your salt to the water and stir until dissolved to make your brine.
- Cover your ingredients with the brine.
- Leave to ferment for at least one month.
Making the sauce
- Make sure you sanitize your equipment before starting to make the sauce. You can do this by adding your bottles and tops to a pot of boiling water for ten minutes.
- Once your ingredients have fermented, drain the brine and keep it separate.
- Add the chillies and pears to the blender and blend until smooth.
- Once you have blended the chillies, you can add some brine back or add a little vinegar and continue blending to thin the sauce out to the consistency you prefer.
- Add your mix to a saucepan and simmer on the stove for two minutes to stop the fermentation process.
- Decant into your bottles.
- Enjoy the burn!
A Couple Last Tips for this Fermented Chilli Pepper Sauce
When you taste the sauce, you’ll find that the 7Pot Brainstrain Yellow flavour has mellowed a little (less “green” tasting), but the heat is still there…believe me! The pear is very subtle; it’s overpowered by the intense flavours of the chilli peppers. You may want to experiment by adding a fresh pear when blending the sauce in the final stages.
During the fermentation process, sugars inside the fruit or the vegetables will get eaten up by the lactobacillus. If I were to try pears again in a future sauce with peppers, I’d use more mild chillies.
1 thought on “10 Month Ferment, 7Pot Brainstrain Yellow and Pear Chilli Sauce”
I like vacuum sealer method better. That can be done with all of these recipes minus the water?