This recipe was created for Club House for Chefs by: Alexei Boldireff, Chef Owner of Baijiu Restaurant in Edmonton.
Stem and seed the bell peppers.
Roughly chop bell peppers and chilies, and combine with salt and water
in a large container with an air-tight lid.
Weigh down the peppers in the brine so that there is no exposure to oxygen.
This will create the ideal environment for healthy bacteria to grow and cause
Place on a shelf at approximately 17-22 degrees C to ferment for 3-5 days, burping occasionally
to release the CO2 that has built up.
Once peppers have a floral smell and small bubbles can be seen forming in the brine, strain
the peppers, reserving the brine.
Blend the peppers in a vitamix with 250ml of brine, adding sugar, Club House Cinnamon Chipotle seasoning,
and salt to taste.
Taste your hot sauce. If you would like a little more acidity, you can return the sauce at this point
to a resealable container, placing a layer of plastic wrap in direct contact with the hot sauce to prevent
oxygen from coming into contact with it. Left out at room temperature (17-22C) your sauce should
develop additional acidity over the next 24-48 hours.
Once you have reached your ideal acidity, blend in the oil and xanthan gum and transfer to a
sealed container in the cooler to use as needed.