This post shares multiple full recipes for turning the seasonal abundance of end of season chilis into nutrient dense, flavorful and probiotic hot sauces for the winter.
By Gavin Mounsey, Recipes for Reciprocity
Here are linked to the the full recipes:
In an effort to find unique ways to enjoy and preserve our own home-grown limes I found an interesting Balinese recipe that I adapted so we could put every bit of our beautiful homegrown limes to good use (peel, pith, leaves, juice and pulp). I combined that with some other favorite ingredients (hot peppers, Egyptian Walking Onions/shallots lemongrass, kaffir lime leaves etc) and created our own interpretation of an exuberant and delightful Balinese condiment called Sambal Matah.
Sambal Matah
Our Garden Harvests often include an abundance of heirloom hot peppers, Echinacea blossoms, goji berries, blueberries, purple gooseberries, Egyptian walking onion bulbs, homegrown Turmeric and ginger rhizome and medicinal herbs. This recipe is born of those many gifts that our young urban food forest offers us in combination with my love for spicy, probiotic and functional foods.
7 Fold Flame SrirachaThis is Installment #12 of the (Stacking Functions in the Garden, Food Forest and Medicine Cabinet : The Regenerative Way From Seed To Apothecary series.
This recipe preserves the many health benefits of Ramps intact in a raw probiotic format, making this not only delicious, but also a a medicinal grade condiment that offers cardio-protective, neuro-protective/neuro-regenerative, hepatoprotective (liver-protecting), anticancer, digestive aid, reproductive health enhancing, potent detoxifying, osteoprotective (bone health), antibiotic, antimicrobial, antiparasitic and blood purifying medicinal actions.
This post serves as the 43erd post which is part of the above mentioned (Stacking Functions in the Garden, Food Forest and Medicine Cabinet : The Regenerative Way From Seed To Apothecary series).
When I discovered the magic of fermenting hot peppers about a decade ago and all the additional flavors and health benefits that simple process unlocks I became even more infatuated with the beauty of hot chilis in culinary art and I have been creating a diverse array of medicinal grade ultra delicious gourmet hot sauces ever since.
In the post linked below I share two variations I like to make with our garden harvests of heirloom chilis where I like to stack functions when bbq-ing up some sausages or burgers and I will simultaneously roast up some chilis until they are nice and charred and then set those aside for making smokey homemade hot sauces another night.
I also sometimes make an entire night of sauce making and I will invite some friends over to hang out by an applewood, oak or cherrywood camp fire, watch the dancing flames while listening to some tunes, enjoying fermented beverages and roast up a big pile of peppers, onions, tomatoes and other ingredients (like mangos, peaches or pineapples) and then commemorate the evening by infusing it’s essence into a few dozen bottles of next level homemade hot sauce that we can all enjoy for months to come and share with family/friends.
As my way of inviting you all to be able to experience that same sense of satisfaction and comradery when you crack open a bottle of homemade hot sauce and remember that fun night you had around the fire, I share the following:
Fire Roasted Fermented / Bourbon Infused Hot Sauce
If you have seen any of my recipe blog posts or read my recipe book you may have noticed that I love hot peppers. This has been the case since I was quite young when I would go on fridge raiding missions to find pickled hot peppers and eat fiery fresh home made salsas with homemade tortilla chips.
Gavin Mounsey
Last but not least, this Garam masala inspired raw fermented (probiotic) turmeric infused hot sauce (shown below and ingredients above) offers a lovely mix of aromas and flavors. I use this as a probiotic dip for dosa, samosas and as a topping for rice, amaranth or quinoa based dishes.
For making use 3 cups fresh hot chilis, 1/4 cup diced fresh turmeric rhizome and add one teaspoon each of Coriander, curry leaves, cumin, peppercorns, cinnamon and cloves. Add a pinch of nutmeg and some Spicebush berries if you can get your hands on some.
Blend this until it is the consistency you see in the picture below, measure, and add 1 tsp of sea salt per 250 ml.
Stir well and allow to ferment at room temp (stirring twice daily) until vigorous bubbling occurs and subsides (5-7 days) and then either add a splash of vinegar and a few pinches of maple sugar and enjoy in that chunky consistency or puree if you prefer and store in fridge.
Gavin Mounsey
For additional recipe idea inspiration check out these pics and notes:
Gavin Mounsey
Gavin Mounsey
Gavin Mounsey
