Fermented Black Garlic Chocolate Chili Sauce (Hottest sauce of it's kind in the world)

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Hello Everyone. Welcome back to my channel as today we are making a Fermented Chili Sauce Using RioRand's Black Garlic and some of the Worlds Hottest Peppers!! Be sure to sub to catch more crazy videos on how we prepare this awesome ingredient.

For this recipe you will need the following:
RioRand Black Garlic 170 grams: https://amzn.to/2ZryyQf
RioRand Black Garlic 454 grams: https://amzn.to/2PYGNAc
Fermenting weights and lids: https://amzn.to/2Ww58kT (use a wide mouth mason jar for these)
Fresh Peppers: We used chocolate varieties of the hottest peppers in the world but you can use habaneros, serrano, tobacco, or what ever pepper you want.
Here is where I got the seeds: https://pepperjoe.com/search?q=chocolate*+peppers*
Iodophor sanitizer: https://amzn.to/2QHwwXO
Xanthan Gum: https://amzn.to/2WFuxZc

Sanitize your equipment before you begin. If you are using Iodophor all you need is 1/8 tsp in 2 cups of water. Spray your equipment (jars, lids, prep surface) real well then wait 2 minutes. After 2 minutes it is completely sanitized and ready to go.

You can either rough chop your pepper or create a pepper mash like I did. Either way is fine but rough chopping is an easier way to keep the peppers below the brine (with a weight).

After the peppers are rough chopped and I used 250 grams of peppers either rough chop or fine chop the black garlic. For this recipe I used 4 solo garlic bulbs. You can go more or less if you want.

Place all that in your wide mouth mason jar and add a brine. A brine is 1 teaspoon of sea salt dissolved in 1 cup of water (this is a better and more fool proof way of fermenting pepper) Add just enough brine to make sure that your peppers and the weight are below it by 1 inch.

Cover with an air lock (link above) and let it sit at room temp for at least 14 days. Longer is better. After 14 days strain the brine (set to the side) and add the fermented peppers and black garlic to a blender. On low start blending and begin to slowly add the following ingredients:

Brine from the ferment (I used about 1 cup)
Vinegar (I used about 2 cups of rice wine but regular is ok and do it to taste)
Honey or sugar (roughly 2-3 Tbsps. or to taste)
Salt to taste

As you add each ingredient taste the sauce till you absolutely love it. Vinegar will cut some of the spicy and make it more shelf stable. Start with a 1:1 vinegar to pepper mix then continue till it amazing. After you are finished add 1/8 tsp of xanthan gum for every cup of sauce you have. This will stabilize the sauce give it a nice body and keep it from separating later. Bottle it up and keep it refrigerated.

This sauce will only get better as it is now full of amazing probiotics!! Enjoy.
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We use The Sausage Maker for all our sausage projects (They have a little bit of everything). https://www.sausagemaker.com/?Click=108419
This is my recommendation for my absolute favorite thermometers.

• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER

• Magnetic silicone boot for Thermapen - https://www.thermoworks.com/Thermapen-Mk4-Silicone-Boot?tw=2GUYSACOOLER

• DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2GUYSACOOLER

• Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?tw=2GUYSACOOLER

• Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big-Loud?tw=2GUYSACOOLER

• Pocket Temp/Humidity Meter: https://www.thermoworks.com/Pocket-TH-RT819?tw=2GUYSACOOLER
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Eric

Видео Fermented Black Garlic Chocolate Chili Sauce (Hottest sauce of it's kind in the world) канала 2 Guys & A Cooler