Skip to content

fresh u0026amp; simple recipes
picnic food
easy meals
camping meals
kids meals
baby food

Category: sauce recipes

Vegetarian Caesar Salad Dressing
Most people assume Caesar salad dressing requires anchovies. They’re right about the umami — but wrong about the source. This vegetarian Caesar swaps anchovies for Chinese fermented bean curd (fu ru), and the result is a dressing with all the depth, savoriness, and creaminess of the classic, without any fish. If you’ve ever served this and watched someone ask “wait, what makes this so good?” without being able to place it, you’ll understand immediately why this substitution works so well.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

Why This Recipe Works

Caesar dressing relies on five flavour pillars: fat (mayonnaise), acid (lemon juice), heat (Dijon mustard), umami (anchovy), and sharpness (Parmesan and garlic). Remove the anchovy and you lose the umami backbone — the dressing becomes flat and one-dimensional. Fermented bean curd provides the same umami punch with a creamy texture that blends seamlessly. It’s not a compromise; it’s a genuine upgrade that makes the dressing vegetarian-friendly without sacrificing depth.

Ingredients Deep Dive

Ingredients

Mayonnaise
- Why it matters: The fat base that gives Caesar dressing its body and helps it coat the lettuce. Full-fat mayonnaise is strongly recommended — low-fat versions are too watery and the dressing won’t cling. Avocado mayo is an acceptable substitute if you want a lighter profile. A quality mayo makes a real difference in the final flavour; this is not the place to use a bargain brand.
Chinese Fermented Bean Curd (Fu Ru)
- Why it matters: This is the key ingredient. Fermented bean curd is tofu that has been cured in a brine of rice wine, salt, and spices for months. The fermentation process breaks down the protein into free amino acids — the same process that creates umami in aged cheese and fish sauce. It has a creamy, spreadable texture that blends directly into the dressing without any grinding or special preparation. One cube is enough to replace all the anchovy. Find it at any Asian grocery store or order online — a jar lasts for months refrigerated.
Lemon Juice
- Why it matters: Acid is essential for balancing the fat and richness of the mayo and cheese. Fresh lemon juice is notably better than bottled — the bright, clean citrus note cuts through the creaminess. Squeeze it yourself, every time. A good food processor makes quick work of emulsifying all ingredients into a perfectly smooth dressing.
Garlic
- Why it matters: Caesar dressing needs garlic. The method matters: grating or microplaning the garlic (rather than chopping it) creates a paste that incorporates smoothly into the dressing without sharp, uncooked garlic chunks. One clove is the standard; add a second if you love garlic.
Parmesan Cheese
- Why it matters: Adds a second layer of umami richness, a slightly grainy texture that thickens the dressing, and a nutty, salty depth that amplifies everything else. A block of real Parmigiano-Reggiano grated fresh with a Parmesan grater is significantly better than pre-shredded. The pre-shredded versions contain anti-caking agents that prevent them from melting into the dressing smoothly.
Dijon Mustard
- Why it matters: Mustard is an emulsifier that helps the oil and acid stay combined rather than separating. It also adds a sharp, slightly spicy note that cuts through the richness. Don’t skip it; don’t substitute yellow mustard — the flavor profile is completely different.
An immersion blender is ideal for this dressing — it emulsifies everything in 30 seconds directly in a jar, with almost no cleanup required.

The Flavor Profile

The fermented bean curd provides deep umami richness that pairs perfectly with the tangy lemon juice, sharp Dijon mustard, and nutty Parmesan. The dressing clings beautifully to crisp romaine lettuce, ensuring every bite is fully coated. It’s creamy without being heavy, complex without being difficult to make.

More Salad & Light Meal Recipes
- Thai Chicken Salad — bold dressing, fresh crunch
- Warm Lentil and Sweet Potato Salad — hearty, nutritious, satisfying
- Easy Hummus Recipe — great alongside a Caesar salad spread
Frequently Asked Questions

Where can I find Chinese fermented bean curd?

Any Asian grocery store carries it — look for the white variety (as opposed to red, which is made with red yeast rice and has a stronger colour and flavour). Online ordering via Amazon is also reliable. A single jar contains enough bean curd for dozens of batches of dressing and keeps in the fridge for several months once opened.

What does fermented bean curd taste like on its own?

Strong, pungent, salty, and creamy — similar in intensity to a very strong blue cheese or fish sauce. Don’t taste it on its own and expect to enjoy it raw; it’s a condiment designed to be used in small amounts where it adds depth without dominating. One cube in a full batch of Caesar dressing mellows dramatically.

Can I make this dressing vegan?

Almost. Swap the mayonnaise for a vegan mayo (aquafaba-based varieties work well) and omit or replace the Parmesan with nutritional yeast (2–3 tablespoons) for a similar umami note. The fermented bean curd is already vegan. The result won’t be identical, but it’s a genuinely good vegan Caesar.

How long does homemade Caesar dressing keep?

Up to 5 days in an airtight container in the refrigerator. Stir or shake before each use — natural separation occurs. Do not freeze; the emulsion breaks and the texture becomes grainy upon thawing.

Can I use this dressing for grilled chicken Caesar wraps or sandwiches?

Yes — it works beautifully as a sandwich spread, a dip for grilled chicken, and a marinade for chicken shawarma wraps. The fermented bean curd’s umami quality makes it a versatile condiment beyond just salad.

Why does my dressing taste too sharp or sour?

This usually means too much lemon juice relative to mayo and Parmesan. Add more mayonnaise (1 tablespoon at a time) and grated Parmesan to bring the balance back. The ratio of fat to acid is the key to a dressing that tastes rich rather than harsh.
Vegetarian Caesar Salad Dressing

A classical Caesar Salad dressing, but with a twist by swapping out the anchovy for Chinese fermented bean curd. This vegetarian dressing is packed with umami flavour and creamy texture dressing that just glides onto the romaine lettuce.

Print Recipe Pin Recipe

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Servings: 1 large bowl
Course: Condiment
Calories: 115

Ingredients Equipment Method

Ingredients

1-2 fermented bean curd
2 garlic cloves
½ cup mayonnaise
2 tbsp olive oil
1 tsp sea salt
¼ tsp black pepper
1 tsp Dijon mustard
2 tbsp lemon juice
2 dash Worcestershire sauce
¼ cup parmesan cheese grated

Equipment

food processor

Method

In the food processor, add all the ingredients except the parmesan cheese. Process the mixture until smooth and no lump. Transwer to a large bowl.
Add the grated Parmesan cheese, salt, and pepper to the mixture. Stir until well combined.
Refrigerate the dressing for at least 30 minutes before serving to allow the flavors to meld together.
Toss with fresh Romaine lettuce, croutons, and additional grated Parmesan cheese for a classic Caesar salad.
July 7, 2024
Easy Mexican Salsa Verde
If you have ever tasted a truly fresh salsa verde made with raw tomatillos, you already know nothing from a jar comes close. This easy Mexican salsa verde recipe comes together in under 10 minutes with zero cooking required — just drop everything in a blender, pulse, and you have a bright, tangy green sauce that makes tacos, eggs, and grilled meats come alive.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

Mexican cuisine is known for its vibrant flavours and rich history. One of the most popular condiments used in Mexican cuisine is salsa verde.

In this blog post, we’ll dive into the history and ingredients of salsa verde, as well as some delicious ways to use it in your cooking.

What You Need to Know about Salsa Verde

Salsa verde, which translates to “green sauce,” has been a staple of Mexican cuisine for centuries. The sauce is made from a combination of tomatillos, chilies, garlic, cilantro, and vinegar, giving it a tangy, slightly spicy flavor.

When dining in Mexico, you will find that all restaurants offer both red and green salsa. However, each establishment prepares their own version of these salsas, resulting in a unique flavor profile for each one. Some may be rawer, thicker, spicier, or even tangier than others.

Although there are numerous versions of salsa verde, with each person believing their recipe is the best, the real standout ingredient is the tomatillo. Tomatillos are small, green fruits that originate from Mexico, and they are responsible for giving the sauce its distinctive vibrant green hue.

How It Is Made

Making salsa verde is easy and can be done in just a few minutes. Some people like to roast or boil the tomatillos, but I love it raw! I will be sharing the easy raw salsa verde version.

Start by removing the husks from the tomatillos and rinsing them under cold water. Next, add the tomatillos, garlic, cilantro, and chili peppers in a blender. Blend on high for 30 seconds until smooth, and ta-da, you’re done! Salt the salsa and vinegar to your liking.

I use a Vitamix, but any high-speed blender works. I use it to make everything from sauces to soup!

What You Can Use Salsa Verde For

One of the great things about salsa verde is its versatility. It can be used as a dip for chips, a topping for tacos, or a marinade for meat. Here are a few of our favourite ways to use salsa verde in the kitchen:
1. Tacos: Salsa verde is a perfect topping for tacos, adding a tangy, slightly spicy flavour to your favourite protein. Try it on steak, chicken, or even fish tacos for a burst of flavour.
2. Enchiladas: Instead of using traditional red enchilada sauce, try using salsa verde. It pairs perfectly with shredded chicken and cheese and gives the dish a bright flavour.
3. Grilled meats: Use salsa verde as a marinade for grilled meats like chicken or pork. The acid in the tomatillos will help tenderize the meat while adding a delicious flavour.
4. Eggs: Salsa verde is a great addition to breakfast dishes like scrambled eggs or omelets. It pairs well with cheese and adds a bit of zing to your morning meal.
Love Mexican salsas? Try our fresh and easy Pico de Gallo or the smoky, addictive Salsa Macha from Veracruz.

What’s in Salsa Verde

In addition to its delicious flavour, salsa verde is made with simple, fresh ingredients. Tomatillos give it its bright, tangy flavour.

So the next time you’re looking to add a bit of flavour to your meal, consider reaching for a jar of salsa verde.

Why You Should Make Salsa Verde

In conclusion, salsa verde is a staple condiment in Mexican cuisine that’s easy to make and adds a burst of flavour to any dish. With just a few simple ingredients, you can make a batch of salsa verde to keep on hand for all your cooking needs.

Whether you’re using it as a dip for chips, a topping for tacos, or a marinade for meat, salsa verde is sure to add a delicious zing to your meal. Give it a try and taste the flavour of Mexico in your own kitchen.

Ingredients

Key Ingredients

Tomatillos
- Why they matter: The backbone of every authentic salsa verde. Raw tomatillos deliver a bright, tangy, slightly citrusy flavour that no substitution can replicate. Look for firm ones with their papery husks still intact. You can find canned tomatillos as a convenient alternative when fresh are unavailable.
Jalapeños
- Why they matter: Fresh jalapeños bring clean, grassy heat. Remove the seeds and ribs for mild heat, leave them in for full fire. For a smokier profile, you can substitute a serrano or use a roasted Hatch green chile.
Cilantro
- Why they matter: Fresh cilantro is non-negotiable. Two full bunches give you that herbaceous depth that makes this salsa taste unmistakably Mexican. Do not use dried cilantro — it will not work.
Professional Tips for Salsa Verde

Pro Tip #1 – Raw Tomatillos Taste Best

There are many versions of salsa verde out there. Some people roast or toast the tomatillos before throwing them in the blender. And there are some that will boil the tomatillos until it turns a slight yellow. For me, I like it raw! Raw gives out a vibrant green colour and I find the taste to be more to my liking. If you have plans to cook it, don’t overcook the tomatillos or it will give out a slight bitterness to it.

Pro Tip #2 – Acid Is Your Friend

This recipe calls for white vinegar, but you can substitute for any acid! Some other substitutes that will work are apple cider vinegar or fresh lime juice.

Pro Tip #3 – Storage

This fresh salsa can be stored for days! Because we add vinegar to the salsa, it can be kept fresh for a long time. This salsa verde can last for around 5 to 7 days when stored properly in the refrigerator.

Frequently Asked Questions

What is salsa verde made of?

Authentic Mexican salsa verde is made from raw tomatillos, fresh jalapeños, garlic, cilantro, white vinegar, and salt. No cooking required for this version.

Can I make salsa verde without a blender?

Yes. A food processor or even a molcajete (traditional stone mortar) works well. The molcajete gives a slightly chunkier, more rustic texture that many people prefer.

How long does homemade salsa verde last?

Stored in an airtight container in the refrigerator, it stays fresh for 5 to 7 days. The vinegar acts as a natural preservative. You can also freeze it for up to 3 months.

Is salsa verde spicy?

It depends on your jalapeños. Remove the seeds and membranes for a mild, tangy salsa. Leave them in for a spicier kick. You can also substitute with serrano peppers for more heat.

What is the difference between salsa verde and salsa roja?

Salsa verde uses tomatillos and green chiles for a bright, tangy flavour. Salsa roja uses ripe red tomatoes and dried red chiles for a deeper, earthier taste. Both are staples on every Mexican table.

Can I use canned tomatillos instead of fresh?

Yes, canned tomatillos work well when fresh ones are hard to find. Drain them first before blending. The flavour will be slightly milder than fresh, but still delicious.

Authentic Mexican Salsa Verde

Say hello to your new favourite condiment! This easy Mexican salsa verde recipe is fresh and flavourful – it will brighten up any food! Print Recipe Pin RecipePrep Time:10 minutes Course: condimentCuisine: MexicanKeyword: no-cook, salsa verdeServings: 8 people

Equipment
- blender
Ingredients
- 1 kg tomatillos husked and rinsed
- 2 cilantro bunches
- 1 garlic clove
- 2-3 jalapeños seeded (leave the seeds if you want it spicier)
- 1 tsp white vinegar
- salt
Instructions
- In a blender or food processor, combine the tomatillos, cilantro, garlic, jalapeño pepper, vinegar, and salt.
- Pulse until smooth.
- Taste and adjust seasoning as needed. Serve immediately or store in the refrigerator for up to a week.
May 18, 2023
Tasty Hot Salsa Macha From Veracruz
Salsa Macha is the Mexican chilli oil you will put on absolutely everything — scrambled eggs, tacos, grilled fish, bread, rice. This Veracruz version uses just two ingredients and takes fifteen minutes to make. Once you have a jar of this in your fridge, you will wonder how you cooked without it.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

This post is all about salsa macha — a spicy chilli oil from Veracruz, Mexico. Made with dried chile de arbol and garlic, it is the easiest and most versatile Mexican condiment you can make at home.

There is a lot of chilli oil on the market, but nothing comes close to the flavour of one you toast and make yourself. This recipe was taught to me by a woman in a small rural town in Mexico, passed down from her daughter in Veracruz. It is the real thing.

What Is Salsa Macha?

Salsa Macha is originally from Veracruz and Oaxaca and is now enjoyed throughout Mexico. Think of it as the Mexican version of Chinese chilli oil — fried chilli, garlic, and toasted aromatics suspended in hot oil. The taste is remarkably similar to the chilli oil served at Cantonese wonton restaurants. Sichuan oil has its own signature from Sichuan peppercorn, but a standard salsa macha and a standard Cantonese chilli oil are nearly indistinguishable in flavour and concept.

Why You Will Love This Salsa Recipe
- Authentic recipe from Veracruz — passed down from a local family, not a fusion interpretation
- Only two main ingredients — chile de arbol and garlic, plus oil
- Stores for months — oil-based preservation keeps it fresh for up to 6 months in the fridge
- Perfect beginner recipe — no special skills, just toasting and pounding
Ingredients

Chile de Arbol

A spicy, long, dried Mexican red chilli. You buy it dry, not fresh. It has a sharp, clean heat and a distinct toasted-chilli flavour once it hits the pan. It is the backbone of this salsa.
- Why it matters: The toasting step is critical — it transforms the dried chilli from one-dimensional heat into a complex, nutty, deeply flavoured base. Do not skip it and do not walk away from the pan.
Find dried chile de arbol online or at any Latin grocery store.

Garlic

Fresh garlic cloves are pounded alongside the toasted chilli in the mortar. Fresh gives a sharper, more pungent bite than pre-minced. One clove is all this recipe needs — garlic here amplifies the chilli, not the other way around.
- Why it matters: Garlic gives salsa macha its characteristic savory depth. Together with the chilli, the two ingredients create a flavour far larger than either one alone.
Cooking Oil

Use a neutral oil with a high smoke point — canola or soybean oil. The oil is heated until very hot (just before smoking) and poured over the pounded chilli and garlic. This is the step that “cooks” the salsa and extracts the full flavour from the aromatics on contact.
- Why it matters: The hot oil flash-fries the chilli and garlic in the bowl, concentrating the flavour and creating the signature aroma. Temperature matters — too cool and the salsa is flat; too hot and it burns.
A Good Spice Grinder or Mortar and Pestle

Traditional salsa macha is made with a mortar and pestle. If you want more texture, use a mortar. If you prefer a smoother paste, a spice grinder works well.
- Why it matters: The grind texture controls the final mouthfeel — chunkier means more crunch and layered bites; smoother spreads more easily.
Recipes That Use Salsa Macha

Everything tastes better with salsa macha. Use it on the Easy Mexican Salsa Verde plate as a table condiment, drizzle it over Homemade Pico de Gallo, or serve it alongside any grilled meat or fish.

Frequently Asked Questions

What is the difference between salsa macha and regular chilli oil?

Salsa macha is a toasted, coarsely pounded version while most commercial chilli oils are finely ground and may include Sichuan peppercorn, star anise, or other additives. Salsa macha is simpler, more rustic, and typically hotter with a pure dried-chilli flavour.

How spicy is salsa macha?

Chile de arbol is quite hot — roughly 15,000–30,000 Scoville units. You can reduce the heat by removing some or all of the seeds from the chillies before toasting. The garlic and oil temper the heat somewhat, but expect this to be a genuinely spicy condiment.

Can I use other types of dried chilli?

Yes. Dried guajillo chillies can be blended with chile de arbol for a milder, fruity version with more complexity. Ancho chillies add a dark, chocolatey note. The Veracruz original uses only arbol, but experimenting is encouraged.

How long does salsa macha last?

Stored in a sealed glass jar in the fridge, salsa macha keeps for up to 6 months. Always use a clean, dry spoon when serving to avoid introducing moisture that can shorten shelf life.

Why does it have to go in a glass jar?

Oil absorbs into plastic containers over time and can develop off-flavours. Glass is neutral, keeps the salsa tasting clean, and does not stain.

Can I add nuts or seeds to this recipe?

Absolutely. Many regional variations of salsa macha include toasted sesame seeds, pumpkin seeds, or peanuts pounded in with the chilli and garlic. Add them during the mortar-and-pestle step for a richer, nuttier version.

Salsa Macha de Veracruz

Toasty and tasty Mexican spicy chilli oil. Salsa Macha can be used in a whole range of different food. If you love salsa, this recipe is one you will surely want to keep. Print Recipe Pin RecipePrep Time:15 minsCuisine: MexicanKeyword: salsa macha, veracruz

Equipment
- mortar and pestle
Ingredients
- 15 dried chile de arbol
- 1 garlic clove
- ¼ cup cooking oil
Instructions
- Place a pan on the stove and heat to medium high. Place the chile de arbol on the pan and toast it. Do not walk away — it burns easily. Brown the skin of the chilli until fragrant. Set aside to cool.
- Using a mortar and pestle, place the toasted chilli inside and crush and pound until it starts to break into smaller pieces. About 5 minutes.
- Add the garlic clove and continue to pound and crush with the chilli. Another 5 minutes.
- Meanwhile, heat the oil in a pan on high. Heat until very hot but not quite smoking.
- Put the chilli and garlic in a heat-proof glass bowl and pour the hot oil on top. Stir while pouring so it does not burn the dried chilli. Be careful — both the oil and steam are very hot. Salt to taste.
Notes

Notes:
- Store the salsa in a glass jar with a lid. Oil absorbs into plastic containers.
- This chilli oil can be stored in the fridge for up to 6 months.
July 30, 2022
Spicy Fermented Jalapeno Hot Sauce 🔥🔥🔥
If you have ever wanted to make your own hot sauce from scratch, this fermented jalapeño hot sauce is the place to start. It is tangy, sharp, and spicy — far better than anything you will find at the store — and the entire process is mostly hands-off. Your pantry will smell incredible while it works its magic over three months.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

This fermented jalapeño hot sauce is the base for many other recipes on this site. My BEST Juicy Fried Chicken uses it as a brine — it tenderizes the chicken while layering in incredible flavor. Once you have a jar in your fridge, you will find yourself reaching for it constantly.

Essentially hot sauces like Tabasco use tabasco peppers fermented in vinegar for three years. We are doing something similar but accelerating the process with a rice koji ball, which adds depth of flavor and shortens the wait.

What Does This Fermented Jalapeño Hot Sauce Taste Like?

The flavor is tangy, sharp, and spicy with a complexity that vinegar-only sauces simply cannot match. The texture is naturally thick without any cornstarch or xanthan gum, and the color is a deep, vibrant red. After three months of fermentation, the heat mellows into something everyone at the table can enjoy.

How to Pick Your Chili Peppers

Red jalapeños are milder and sweeter than many other Mexican chilies, making this hot sauce accessible even to those who do not normally eat spicy food. Green jalapeños produce a grassier flavor profile while red ones lean sweeter and fruitier. The chart below shows a range of options from mild to very hot — experiment and find your preference.

What Is Fermentation?

Fermentation is a process where microorganisms — bacteria, yeast, or fungi — convert sugars and starches into alcohol or acids. In vegetables and fruits, those sugars convert to lactic acid, which acts as a natural preservative and creates complex, slightly sour flavors. Historically, fermentation was used to preserve foods long before refrigeration.

Many everyday foods are fermented: kimchi, miso, beer, bread, cheese, and much more. Lacto-fermentation specifically transforms raw spicy flavor through time, adding sour pungency and eventually fruity organic compounds. It also takes the harsh edge off aggressive heat.

Why Ferment the Hot Sauce?

We use a rice koji ball to quicken fermentation and add more flavor depth. The three stages are: one month (first fermentation), then two more months with vinegar, then blending and straining to finish. It takes time for hot sauce to bloom into a full palette of flavors — the slow process is what gives it that unmistakable umami depth.

Why You Will Love This Recipe
- Tangy, sharp, and spicy — a flavor profile no store-bought sauce can replicate.
- Mostly hands-off — a few minutes of prep, then time does the work for you.
- Versatile marinade and condiment — works on everything from fried chicken to eggs to tacos.
Ingredients

Jalapeño Chilies
- Why they work: Red jalapeños are less aggressive than other Mexican chilies. After fermentation the heat mellows further, making this accessible to most palates. Their natural sugars ferment into fruity acid notes that give the sauce its signature tang.
You can find fresh red jalapeños at any Mexican or Latin grocery store. If you cannot find them fresh, look for them canned: wide-mouth mason jars are ideal for storing and fermenting your batch.

Koji Rice Ball
- Why it matters: Koji (Aspergillus oryzae) is the same culture used to make miso, sake, and amazake. It produces enzymes that break down proteins and starches, creating umami depth and speeding up the fermentation timeline compared to a plain salt brine.
A recommended koji ball is the Hang Tai Marine Shanghai Yeast Ball. It smells sweet and yeasty with hints of chestnut and citrus. Find it online or at any Asian supermarket.

Distilled White Vinegar
- Why it works: Added after the first month, vinegar lowers the pH and stabilizes the sauce for longer shelf life. It also contributes the sharp tang that makes this hot sauce so addictive on everything.
Coarse Sea Salt
- Why it matters: Salt draws moisture from the peppers, creates the brine that enables lacto-fermentation, and inhibits harmful bacteria while letting the good lactobacillus cultures thrive. Do not substitute table salt — the iodine can interfere with fermentation.
A good set of wide-mouth mason jars and fermentation weights will keep your peppers submerged and your ferment safe.

Frequently Asked Questions

How long does the fermented jalapeño hot sauce last?

Once bottled and refrigerated after the final blend and strain, this hot sauce keeps for up to 6 months in the fridge. The acidity from fermentation and the vinegar keeps it shelf stable once refrigerated.

Can I use green jalapeños instead of red?

Yes. Green jalapeños produce a grassier, more vegetal flavor profile. Red jalapeños ferment into a sweeter, fruitier sauce. Both work — the choice comes down to the flavor you prefer.

Do I have to use a koji rice ball?

The koji ball is optional but highly recommended. Without it the fermentation is slower and the umami depth is less pronounced. If you cannot find one, a plain salt brine fermentation for an additional two to four weeks will compensate somewhat.

Why does my hot sauce smell so strong while fermenting?

Active lacto-fermentation produces CO2 and aromatic compounds — that is the fermentation doing its job. A pungent, slightly sour, savory smell is completely normal. If you see pink or fuzzy mold (not white surface kahm yeast, which is harmless), discard and start over.

Can I use fermentation lids instead of cheesecloth?

Absolutely. Fermentation lids with airlocks make the process even more hands-off by automatically venting CO2 without letting oxygen in. This reduces the chance of surface mold and is a great upgrade if you ferment often.

Is this hot sauce good for people who cannot eat very spicy food?

Yes. Red jalapeños are mild to moderate on the Scoville scale, and fermentation mellows the heat further. Most people who find Tabasco too aggressive report this sauce to be very manageable and far more flavorful.
Spicy Jalapeño Hot Sauce

Tangy fermented hot sauce that is great on everything. Fermented with rice goji ball giving it a subtler and often more interesting taste than other hot sauce. Texture that is naturally thicker without the use of cornstarch or xanthan gum. This 3 month long fermented hot sauce also takes some of the edge off harsh, aggressive spiciness, which can be a good thing.

Print Recipe Pin Recipe

Prep Time 20 minutes
Total Time 90 days 20 minutes

Course: Condiment
Calories: 10

Ingredients Equipment Method Notes

Ingredients

1 kg fresh red jalapeños
5.5 TBSP course sea salt
1 TBSP dried rice koji ball (link) or half a dried rice koji ball
8 cups distilled white vinegar

Equipment

3.5L fermenting jar / glass jar
cheesecloth
nylon mesh

Method

Wash and cut the stems from the jalapeños. I suggest for this process to wear gloves to protect your fingers from the chili.
Roughly chop the peppers. Put them in a large bowl and those them with 3.5 TBSP course sea salt.
In small amounts, put the peppers to a food processor and pulse until they are finely chopped but not in liquid pureed form (roughly about 10 pulses). Transfer all the chopped peppers to your fermenting vessel and fold in the rice goji. If you're using the fermented rice ball, just cut half the ball, and using your hands, crush it with your fingers, and sprinkle the crumbs at the top of the chopped peppers. Fold it in.
Place a square cheesecloth on top and sprinkle the remaining 2 TBSP sea salt at the top evenly at the top of the cheesecloth. Cover the vessel with nylon mesh or a double layer of cheesecloth and secure with elastic band.
Place the vessel away from sun, in a dark and cool place. Ferment for one month.
After One Month
Remove mesh and lift away and discard cheesecloth. The peppers should be a bright red at this time. Pour the vinegar over the mash. Replace the mesh, and secure it again with an elastic band. Place the hot sauce in a cool place and ferment for two months.
After Two Months
In small batches, transfer the hot sauce to a high speed blender and blend on high until smooth, 2 minutes. In a large bowl, put a strainer on top, and strain the liquid through. Discard the solids.
Ladle the hot sauce into two clean 1 quart canning jars. Wipe the rims and thread clean, place the lids and rings on the jars, and tighten the rings then refrigerate. It will last in the fridge up to 6 months in the fridge.

Notes
This hot sauce goes well with everything.
If you enjoyed this recipe, try these next: Salsa Macha from Veracruz, Easy Mexican Salsa Verde, or Bread and Butter Pickled Cucumbers — all recipes that use fermentation or preservation to build deep, complex flavor.
November 7, 2021

love & harvest

By Sammi Chow

Blog
About
FAQs
Authors

Events
Shop
Patterns
Themes

Twenty Twenty-Five

Designed with WordPress