HOT SAUCE

STEP 1:
Ingredients:

• 500gr fresh chili, halved

• 30gr fresh ginger, diced

• 30gr fresh garlic, diced

• 3gr black pepper

• 3% salt (19gr)

Instructions:

1. Distribute all the ingredients in a vaccum bag. Vaccum & seal (50/7)

2. Ferment 2 weeks at 28°C.

STEP 2:

Before you start: Sanitise 8 squeeze bottles.

Ingredients

• 300gr cider vinegar

• 45gr sugar

• 2gr xantham gum

Instructions

1. Blend fermented chilis

2. Blend cider vinegar and sugar in.

3. Blend Xantham gum in.

4. Bottle up and label. Store in the fridge