The Secret to Fermenting Dried Chilies. Fermented Chile Arbol Hot Sauce.

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The Secret to Fermenting Dried Chilies. Fermented Chile Arbol Hot Sauce.

Рет қаралды 2,154

6 ай бұрын

Learn how to Ferment Dried Chiles - One of our Favorite Chile Arbol Hot Sauces
For the 2.5% Brine:
Weigh your water in grams (1 cup of water weighs about 236 grams)
Multiply 236 x 0.025 = 5.9 grams of salt
For 1 Quart of Brine:
944 grams of water x 0.025 = 23.6 grams of salt
What are chile de àrbol?
Chile de arbol (a.ka. chile de àrbol, bird’s beak chile, or rat’s tail chile) may not be as popular as its close cousin cayenne pepper, but this slim chili will surprise you with its versatility. In fact, it’s one of our favorites for spicing things up because of its slim shape, short length, and potent but eatable heat (15,000 to 30,000 Scoville heat units).
Not only is this pepper terrific as chili powder or in hot sauces, but it’s also skinny and tiny enough to flavor foods, olive oil, and beverages as a whole dried pod. And, unlike other peppers, these chili pods keep their beautiful reddish tint when dried. This adds some serious wow factor in a bottle or as a garnish to a meal or spicy cocktail. Learn More at pepperscale.co...
Pub Travels is an American travel, food and beverage concept exploring cultures and cuisine. Take a culinary tour around the world without leaving your kitchen with these recipes from Pub Travel's favorite stops.

Пікірлер: 9

@electronaut6240 2 ай бұрын

Great video! I was thinking of doing a fermented arbol, guajillo and ancho for like a chile colorado hot sauce when I came across your video. Perhaps I should not! Thanks for expirementing and sharing your result. Edit: Dried chiles ferment.

@Jossnaz 2 ай бұрын

thanks mate. Maybe consider removing the seeds and the white stuff inside the chilis first to reduce the heat. Heat is good but well, not good at the same time right? I am surprised as well that fermenting wasnt good, because I heard sriracha and tabasco both ferment their sauce, and they are very tasty right?

@pubtravels Ай бұрын

Thank you for your feedback. Yes, I plan on taking the seeds out for my next batch. I also found this batch to be really bitter up front before the heat kicks in. Sriracha and Tobasco use fresh chilies. I'll continue experimenting with dried chilies as well as fresh. It's been interesting.

@chuckhansen5325 17 күн бұрын

You needed to add some vinegar to it so it will be shelf stable

@myoman1977 6 ай бұрын

Fermentation...the sequel!!

@robertnorris2744 2 ай бұрын

Could have put smaller amounts in the blender. Would have saved a lot of time.

@Gary-uy9mr 2 ай бұрын

I like to throw a couple of Chipotles in my Chili De Arbol to add that smokey flavor.

@thekuull 2 ай бұрын

You should rename this video because you're not giving us any secrets to ferment dried chili's. Your chili's are not dry And they're already fermented.... The first part of this video should be about the rehydration process, then the brine, then fermentation. Etc

@pubtravels 2 ай бұрын

Thank you. I look forward to improving our videos. Your feedback is much appreciated.