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7Pot Brainstrain Yellow & Pear Hot Sauce

A fermented chilli sauce made with 7Pot Brainstrain Yellow peppers and Pears straight from the garden
Course Condiment, Sauce
Cuisine African, American, English, Indian, Mediterranean
Keyword 7Pot Brainstrain, Chilli sauce, Fermentation, Fermented hot sauce
Prep Time 20 minutes
Cook Time 2 minutes
Fermentation time 30 days
Total Time 30 days 22 minutes
Servings 1 bottle

Equipment

  • 1 Jar
  • 1 Knife
  • 1 Measuring jug
  • 1 Measuring scale
  • 1 Blender
  • 1 Saucepan

Ingredients

  • 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

Instructions

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! 

Video