When it comes to hot sauces, I like to push the boundaries and experiment with some of the hottest chillies on the planet. This time, I’ve been working on a truly insane homemade hot sauce that’s been bubbling away in my fermentation setup since December 2022. This isn’t just any sauce, it’s crafted with the extreme Primotalii chillies in three incredible varieties: Chocolate, Red, and Gold. The result? A sauce so potent and flavourful, it’s borderline madness.
The Fiery Stars: Primotalii Chillies
The Primotalii chillies are serious business. I’m talking about some of the hottest chillies in the world, and this sauce combines the Primotalii Chocolate, Primotalii Red, and Primotalii Gold. Each variety brings its own unique heat and flavour profile, making this sauce a complex and powerful blend. After fermenting these chillies for over three years, it’s time to open the jar and see what magic has happened.
Fermentation: The Heart of the Sauce
This sauce uses a brine fermentation method rather than a mash fermentation, which means I separate the brine from the solids before blending. Over the years, the fermentation has been carefully maintained, topped up to keep everything submerged and safe. The smell when I opened it was strong but surprisingly pleasant. A sign that the fermentation was on point.
For those interested in the fermentation process itself, I’ve got plenty of resources and videos explaining how I do it, including tips on timing, mash vs. brine methods, and how to keep your fermentations healthy.
Key Ingredients: Garlic, Vinegar, and Sugar
Besides the triple Primotalii chillies, the other star ingredient is fresh garlic – two whole bulbs straight from my garden. Homegrown garlic has an unmatched aroma and flavour, but the downside is that it’s trickier to peel compared to dried garlic. Still, the pungency it adds is essential to balance the intense heat.
To balance the sauce, I add apple cider vinegar and some sugar. The vinegar’s acidity helps preserve the sauce and adds brightness, while the sugar cuts through the heat with a touch of sweetness. The amount of vinegar I use depends on how much brine I add back in, aiming to keep the flavour balanced with the saltiness from the brine.
Blending the Madness
When blending this sauce, I have to be careful. The heat is intense, and the vapours can be overwhelming. Normally, I’d wear a mask and have an extractor fan on, but filming made that tricky. The sauce is thick, deep red, and packed with those fiery oils that coat the sides of the blender. This oil is pure capsaicin, the chemical that gives chillies their heat, and it’s what stains everything with that signature red colour.
As I blend, I add about 300ml of apple cider vinegar and 100ml of the brine to keep the saltiness balanced. For sweetness, I use plain sugar, but if you’re avoiding sugar due to dietary reasons like keto or diabetes, erythritol is a great alternative. Just a heads up: do not feed erythritol to dogs!
The Heat Hits Hard
Once blended, the sauce delivers an instant kick. The heat hits the tongue first with a strong, fiery burn that quickly builds, spreading to the lips and even tingling the sides of the tongue. It’s a complex burn, not just a quick flash but a sustained, warming sensation that really sets this sauce apart.
Finishing Touches: Thickening and Bottling
To finish, I add a tiny amount of xanthan gum to bind the sauce slightly without making it gelatinous. From experience and consultations with hot sauce makers, I’ve learned that starting blending slowly is key to avoiding foam and bubbles, which can make the sauce look unappealing. If you blend too fast right away, you’ll introduce too much air, so it’s best to gradually ramp up the speed.
Once blended and thickened just right, I bottle the sauce in sterilized 100ml DA bottles, ready to be enjoyed (with caution!).
Final Thoughts
This Primotalii hot sauce is an intense journey from fermentation to final bottle. It’s a labour of love and madness, combining powerful chillies, fresh garlic, careful brine fermentation, and balancing ingredients to create something truly special. If you’re a fan of DIY hot sauces, fermentation experiments, or just enjoy seeing someone push their limits for flavour, this is a recipe worth trying.
Remember, this sauce is not for the faint-hearted, it’s seriously hot and packed with flavour. If you decide to make something similar, take your time with the fermentation and blending, and don’t skimp on the balancing ingredients. Stay safe and, as always, stay spicy!
Frequently Asked Questions
What chillies are used in this hot sauce?
The sauce uses three types of Primotalii chillies: Primotalii Chocolate, Primotalii Red, and Primotalii Gold. These are some of the hottest chillies in the world.
How long does the fermentation take?
This particular batch was fermented for over three years, but fermentation times can vary depending on your setup and desired flavour.
What type of fermentation is used?
This sauce uses a brine fermentation, where the chillies are submerged in a saltwater brine, as opposed to a mash fermentation.
Can I substitute sugar in the recipe?
Yes, if you want to avoid sugar, erythritol is a good alternative. Just remember not to feed erythritol to pets.
How do I avoid foam when blending hot sauce?
Start blending slowly to break down ingredients before increasing speed. This reduces air bubbles and foam that can affect the sauce’s appearance.
Is fresh garlic better than dried garlic for hot sauces?
Fresh, homegrown garlic offers a stronger aroma and richer flavour, though it can be harder to peel compared to dried garlic.