Make-Ahead Fermented Hot Green Chile Sauce

https://www.sfchronicle.com/recipes/article/Recipe-Make-Ahead-Fermented-Hot-Green-Chile-
Sauce-12907533.php

Makes about 2 cups

Fermenting the peppers breaks down the sugars and carbohydrates, converting them to acid and
mellowing the peppers considerably, and building flavor complexity.

Phase 1

2 pounds mixed green chile peppers (a combination of jalapeño, serrano, Anaheim or similar),
stems removed

1 quart bottled spring water

3 tablespoons fine sea salt

Phase 2

1 cup rice wine vinegar

4 cloves garlic, peeled and chopped

3 tablespoons light brown sugar

1 teaspoon granulated sugar

To proceed with Phase 1: Pulse peppers in a food processor. (You may also crush the peppers
using a mortar and pestle or simply finely chop them.) Pack the peppers into a clean 1 quart
canning jar, leaving at least 1 inch of space at the top. (The peppers may rise a bit when
fermenting.)

In a separate container, mix spring water with sea salt. Pour just enough brine over the peppers to
cover, pressing them down a bit as you go. To avoid spoilage, use a glass fermentation weight, or
cabbage leaves placed over the top of the prepared peppers, to keep the mixture covered with
brine.

Screw on the lid and place the jar in a cool, dark spot to ferment for at least 1 week, and up to 2
weeks. Open daily (“burp” the jars) to release any built-up gases from fermentation.

To proceed with Phase 2: After 1 to 2 weeks, the fermenting activity will diminish and the
brine will turn cloudy and taste acidic.
Pour the fermented pepper mixture, including brine, into a pot along with the vinegar, garlic,
brown sugar and granulated sugar. Bring to a quick boil over high heat. Reduce heat and simmer
for 5 to 10 minutes to reduce by about ¼ to 1/3, and let the flavors meld.

Cool slightly then process in a food processor until smooth.

Strain the mixture to remove the solids. Pour into dropper bottles and use as desired, including
serving alongside the Dutch Oven Clam Bake (see recipe). The bottled sauce will keep in the
refrigerator for up to 4 weeks.