How to Make Fermented Hot sauce (Habanero, Fresno and Poblano, Caribe Ancho)

In this video Chef Terry delves into the world of fermented foods. The first stop is Fermented Hot Sauce. All you need is chilies, garlic, spices, water, salt and a jar. Oh and time!

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Ingredients

Brine
1 Quart Water (filtered, chlorine free)
3 Tablespoons Fine Salt (plain sea salt works best)

Chilies.
Use whatever you want. Make sure they are fresh and clean. Watch your heat! I like to mix milder chilies with spicier types. I like to add garlic in mine. Work on a flavor combination that you like.

Fresno/Habanero
15 Fresno Chilies
2 Habanero
5 cloves Garlic
3 cups Brine

Poblano /Caribe
2 caribe chilies (substitute Anaheims)
2 Poblano Chilies
2 Jalapeños
1 Ancho
5 cloves Garlic
3 cups of Brine

Fermenting
This will take from one to 3 weeks. Label and date you jar(s) that way you know when the process began. Also burp you jars daily. Just open the jar and you will see bubbles rise to the surface. This is normal. If the brine gets cloudy this also is normal. there may also from a white deposit on the surface. Again this is normal. and is expected. If mold forms (a fuzzy white deposit) it is time to start over.