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Fermented XXX hot sauce
Burgers
Other
Over 2 hours
Vegetables/vegetarian
Easy
Serves
100+

A fermented XXX hot sauce with a good spicy kick, that is a P&B classic. Perfect to spice up any burger, heaped on chips or as a general condiment.

Recipe courtesy of
Ingredients
  • Red chillies (thinly sliced) 750g
  • Scotch bonnets (thinly sliced) 250g
  • Table salt 75g
  • Caster sugar 50g
  • White wine vinegar 250g
Method
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Method
  1. Thouroughly combine the chillies with salt and sugar and leave to ferment for at least a week covered in a cool place (not in a fridge).
  2. After a week take 500g of the fermented chillies and blitz thoroughly with 250g white wine vinegar.
  3. The hot sauce is ready for use.
  4. The fermenting chillies will improve wiht flavour the longer they are left. They can be left to ferment up to 2-3 weeks.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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