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Gourmet wild food, The New Wildcrafted Cuisine, foraging, Los Angeles

Fermented (raw) super hot sauce with seasonal wild edibles, berries, fruits and seeds.

 

Early fall is when the habaneros are readily available at the local Hispanic market and I can't resist to do my favorite fermented hot sauce. It varies each year depending on the wild food available but it always ends up super yummy with smoky accents. By the way, the heat does reduce with fermentation. There is no precise recipe so here is a rough guideline:

 

60 to 70% habaneros

20% seasonal wild edibles

5 to 10% smoked chile morita (chili pods)

5 to 10% additional peppers (I used Thai this time)

2 tbps Chia or plantain seeds (mucilaginous instead of Xantham gum)

6 garlic cloves or more

Couple of prickly pears juice to add also some mucilaginous qualities and fruity flavors.

 

This year, the seasonal wild edibles were: dandelion, watercress, purslane. I also added some manzanita berries powder (3 tablespoons for sugary/fruity accents. I also added one carrot (chopped)

 

The habeneros and wild edibles are chopped and salt added (1 tablespoon per pound so the sauce ends up salty as well). Massaged for 10 minutes with gloves. Then I add the smoked chili morita (chopped), the seeds, prickly pear juice and manzanita powder. Good for nature btw, all the greens are non-native and invasive.

 

Everything is mixed for 2-3 minutes then placed into a quart jar. Then, using a handheld immersion blender inside the jar, I turn everything into a paste. I may add a bit of a strong brine too if it's not liquid enough (1 1/2 tablespoon salt for 2 cups water).

 

Screw the lid but not too tight. 5 to 7 times a day, I close the lid tight and shake the jar for a minute or so (so you don't get mold on top).

 

I ferment it for a week at room temperature for a week then place in the fridge. No rules as to when you want to eat it. I've aged this kind of hot sauce for 6 months and it was delicious. For people who like vinegar-based hot sauce, feel free to add vinegar after the fermentation if you want...why not.

 

I have a basic recipe like that in my book "The New Wildcrafted Cuisine" on page 299.

Past Images

 

9/20/17

 

8/01/17

Fermented hot sauce is a beautiful pro-biotic option to the regular vinegar-based sauces.

 

Organic and foraged ingredients, you can't go more local than this.

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Pascal Baudar, Foraging, Wildcrafting, Los Angeles, Fermentation, Wild Wines, Primitive wines, mostarda
Pascal Baudar, gourmet wild edibles, foraging Southern California, Los Angeles, Wild food