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Thai Plum Recipe - ATX Hot Sauce
Quart mason jar
First: The Mash
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!
Xanthan Gum can be used to thicken and help keep the sauce from separating. To use xanthan gum, you will need to add it to the sauce while it is being blended. If you do not add while blending it can create a lumpy sauce.