Husk hot sauce from Heritage by Sean Brock

  • whole cayenne pepper
  • white vinegar

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Notes about this recipe

  • Eat Your Books

    Start 2 months ahead.

  • twoyolks on April 09, 2018

    I made this at a much scaled down amount (1 lbs of chiles) and it still made more hot sauce than I could possibly use. I used a variety of red and green chiles (I bought a mixed set of them at a farmer's market). The sauce has a good amount of heat (somewhat comparable to Tabasco) and a nice fermented flavor. It had trouble emulsifying so I added some xanthum gum which helped (but I still need to shake it before using). During the fermentation, the top layer of chiles got mold on it so I just removed the moldy portions.

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