I used to go to a Zumba class and we would dance to a song with lyrics “you got da sauce, you got da sauce,” and I’d be like yeah I DO got the sauce. Anyway, the hot sauce making continues and this time I added a few twists.
As always, I followed Joshua Weissman’s lacto-fermented hot sauce recipe and added my own spin on it. Previously I’ve used this recipe to make a green version and I’ve encouraged other people to add their own flare, including my mom who made a version with roasted tomatillos. For my sauce I knew I wanted to incorporate another toasted flavor in addition to the garlic. Enter ginger. Instead of the original recipe’s eight cloves of garlic, I used six cloves and about an inch of ginger root cut into thin disks. Like the recipe says, I toasted the garlic in a neutral oil with the ginger to create this aromatic, infused oil. Since this gets drizzled into the sauce at the end, the flavors become amplified.
For the peppers I also wanted to try something new. In addition to fresno chilis I found some long hot peppers. Initially I was only going to use the long hot chilis but I tasted a teeny tiny piece and thought it would be a bit much. I fermented these peppers in the same jar for six days. Water got cloudy. Some bubbles developed. All that good stuff.
But what will this be for? When it comes to hot sauce some may say I have it all. Although, chances are, no one is talking about my hot sauce collection. While the standard hot sauces tend to pair well with anything (I’m talking from lamb barbacoa to boxed mac and cheese) I wanted something a little more niche. You can find gourmet hot sauces with all sorts of additives like peach, blueberry and smoked peppers. I wanted in on that with something almost exclusively for noodles and rice. I’ve been on an Instant Pot rice kick and the leftover rice is ideal for fried rice. A little kick from this would knock leftover stir fry out of the park. Not to mention, the spicy, ginger flavors would kill any cold immediately and be a welcome addition to winter soups.
So stoked to once again have da sauce.