Hot Sauce

[ATK]

If you can’t find Fresno chiles, you can substitute an equal weight of red jalapeños or red cherry peppers.

Ingredients

• 1 quart water
• 3 tablespoons plus 4 teaspoons kosher salt, divided
• 3 1/2 ounces Fresno chiles (about 6 chiles), stemmed and sliced thin
• 3 1/2 ounces carrots (about 2 carrots), sliced thin
• 4 garlic cloves, sliced thin
• 3 tablespoons distilled white vinegar
• 5 teaspoons sugar
• 3/4 teaspoon xanthan gum

Directions

1. Make brine - water and salt - save some for weight.
2. Submerge ingredients under parchment, and weight top with cheesecloth and let hangout for 1 week.
3. Blend and strain out solids.
4. Return to blender add salt, sugar, vinegar.
5. Add Xanthan Gum while running.

Notes

• Started this on October 19, processed October 26
• Made a double batch - 2 batches in 2 jars with Lee Valley lids..
• Good flavour, first taste was a little salty, did not add the extra 4 tsp of salt at the end.
• Made about 2 litres