Thai Plum Hot Sauce Recipe

Thai Plum Recipe - ATX Hot Sauce

Ingredients:

1.  1.5 lbs. (680 grams) of Thai Chilis
2.  4 quartered plums
3.  1.5 tsp (20 grams) of Kosher or sea salt (don’t use iodized salt)
4.  ¾ pound (300 grams) of white onion
5.  6 garlic cloves
6. 1 red bell pepper (or more for milder sauce)
7.  2/3 cup (85 grams) of apple cider vinegar
8.  1 tsp Xanthan gum (optional)

Quart mason jar

First: The Mash

1. In a food processor – mash all peppers, plums, garlic, onion, and salt.
2. Place mixture in a cleaned and sanitized quart mason jar, add a layer of salt to top, fit lid just until it loosely seats.
3. Place jar in a kitchen cabinet or other out of the way dark warm place. Label the jar with a date and product.
4. Burp jar (tap firmly) once every 2-3 days and let stand for 2-4 weeks.  

Next: Making the Sauce

In a high-powered blender combine the Mash, and vinegar. 

Let it blend for at least 2-4 mins. (add 1 tsp Xanthan gum, optional)

When all ingredients are pulverized and smooth, transfer sauce to a saucepan on the stove on LOW heat, stirring constantly. Heat the sauce to 160 Fahrenheit for 5 seconds. This will stop the fermentation process and pasteurize your sauce – you don’t want that process going on in the bottles.

Now bottle and ENJOY!  Flavor develops over the first week or so.

Note: This is an approximate recipe for home use. Only those experienced with fermentation and with the proper equipment (pH meter) etc. should attempt this.  Or at least have done the proper background research on fermented hot sauces.  We are not responsible for bad batches on your part!