Michael Hung's Fermented Chili Vinegar Hot Sauce Recipe | Tasting Table Recipe
Prep Time:
15 minutes
Cook Time:
1 minute
Servings:
1 cups
Ingredients
  • 1 dried Anaheim chile, stemmed, seeded1 fresh red Fresno chile, sliced ¼-inch thick½ red bell pepper, seed, sliced ¼-inch thick2 tablespoons roughly chopped garlic¼ cup finely diced shallot1 cup white vinegar2 tablespoons salt
Directions
  1. Preheat the oven to 350°. Roast the Anaheim chile on a sheet tray until lightly toasted, about a minute.
  2. Combine all of the ingredients in a non-reactive mixing bowl and allow to marinate for an hour.
  3. Transfer the chile mixture to a blender and purée on high speed until smooth. Place the purée in a nonreactive bowl and cover tightly with one layer of cheesecloth. Allow the sauce to sit at room temperature for 3 to 5 days until the sauce takes on a natural fermented aroma. Once finished, transfer the sauce to an airtight container. Keep chilled in the refrigerator. The vinegar will last for a few months.