Fermented pepper mash from The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes by Robb Walsh

  • red chiles
  • pickling salt
  • Show all ingredients...

  • EYB Comments

    Can substitute fine kosher salt for pickling salt, and sherry vinegar or rice wine vinegar for cane vinegar. See recipe for red chile suggestions. Let sit 1-2 days and ferment for 1-2 weeks.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fine kosher salt for pickling salt, and sherry vinegar or rice wine vinegar for cane vinegar. See recipe for red chile suggestions. Let sit 1-2 days and ferment for 1-2 weeks.

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