Who doesn’t love a good hot sauce? I bet you do as well, but right now, all you have is frozen peppers that you grew when you did not need them for hot sauce. Now, your first question might be – can you make fermented hot sauce from frozen peppers?
Yes, you can make fermented hot sauce from frozen peppers. However, it might be a little tricky. To make this process work, you need other fresh elements such as fresh peppers or liquids that are starters. It will help with the growth of bacteria and will eventually start the fermentation process.
Read further on to understand the fermentation process in step by step guide.
Can You Make Fermented Hot Sauce From Frozen Peppers?
Can you ferment frozen peppers for hot sauce?
Yes, you can. However, the task will not be as easy as pie. The reason is that at the freezer’s freezing temperature, the bacteria in your peppers die.
Therefore, the first thing you need to know about the fermentation process is that you need your bacteria. Without them, your fermentation process will not take place.
That is why it is difficult for frozen peppers to have a fermentation process. But not to worry, as taking some simple steps would allow you to start the fermentation process in your frozen peppers.
How to Start the Fermentation Process?
Fermenting frozen pepper is indeed challenging. However, following a few steps can make the task effortless.
- The first step towards fermentation for your frozen peppers is defrosting. Place the peppers somewhere they can drip while defrosting, such as a dish or strainer. The peppers don’t require added heat; just keep them at room temperature to defrost properly. You can also ferment them with or without other additives, like fresh peppers.
- You can have this deforestation process for a couple of hours. You can even put them in lukewarm water for 30 minutes to get the same result.
- Do not try to cook your frozen peppers as it will lessen the taste and spice level.
- It does not matter how you cut up the frozen peppers to store them. As long as you keep the bag airtight, it will not change the taste of the pepper.
- As mentioned before, for the fermentation process to begin properly, you need to introduce bacteria to your frozen pepper. You can add sliced garlic, onions, or carrots based on what you want your taste to be like.
- Brine can be used as a starter too for your frozen peppers.
- Applying whey is also a great way to activate the fermentation process. This material is loaded with lactobacillus, a kind of bacterium required for fermentation. Additionally, these bacteria effectively improve your hot sauce’s taste.
- If you are looking for more options, raw honey can be a great alternative.
- It is advised to give frozen peppers some time to accelerate the fermentation process before utilizing them. Because you work with fewer bacteria to affect the process, they often require a longer time to ferment.
Different Conditions for the Fermentation Process
With the knowledge of the basic fermentation of frozen pepper, you also need to know about the different conditions. It will help you make the delicious hot sauce.
The Peppers Have Freezer Burn
The peppers will have a different appearance and flavor if ingested after freezer burn, even though they do not offer any health dangers. The more time the spicy peppers spend in the freezer with air exposure, the more this will change.
Incorrect Brine Mixture
Your brine mixture will determine the outcome of your fermentation process. The mixture of salt and water needs to be balanced out. Too much salt will make your sauce taste too salty, which would be difficult to alter.
On the other hand, insufficient salt will risk harmful bacteria growth and might also prevent fermentation.
Fluctuation of Storage Temperature
Keeping the peppers in a dry, cold environment between 68 and 72 degrees Fahrenheit (200 and 22.20 degrees Celsius) can enable healthy fermentation. Keep your peppers away from direct sunlight and too much heat, as it will not be good for fermentation.
Exposure to Too Much Oxygen
The fermentation process requires your peppers to emit gas. Keep them in an airtight container because too much exposure to oxygen will ruin the process. But don’t forget to open the lid once a day to let the gas out.
How to Make Fermented Hot Sauce from Frozen Peppers’ Recipe
Now that you have fermented your frozen peppers, it’s time for you to create the perfect hot sauce. First things first, you need to get your ingredients down for the sauce.
Ingredients
- A cup of chopped peppers (defrosted, fermented, and frozen)
- A cup of canned tomatoes ( previously defrosted, fermented, and frozen)
- A medium-sized onion (fresh and fermented, with tomatoes and peppers)
- 3 cloves of garlic (fresh and fermented, with peppers)
- Two spoons of sugar (to be used following fermentation)
| Ingredients | Amount | Condition |
| Chopped peppers | One cup | Defrosted, fermented and frozen |
| Canned tomatoes | One cup | Previously defrosted, fermented and frozen |
| Garlic | 3 cloves | fresh and fermented, with peppers |
| Onion | One medium-size | fresh and fermented, with tomatoes and peppers. |
| Sugar | Two spoons | need to be used after fermentation. |
Step 1: Begin With the Brine
This solution is simple to prepare because water and salt are all you need to work with your spicy peppers. For this phase, 1 quart of water and 3 teaspoons of salt will be enough. The next step is to whisk the mixture until all the salt has dissolved.
Step 2: Start The Fermentation
The next step, after preparing your brine, is to start the fermentation process. After placing your components in the container, carefully pour your brine over them. Although shaking the mixture isn’t necessary, you should ensure your item is thoroughly absorbed.
Now, keep the container in a cool, dry location for at least a week
Step 3: Skim the Surface
Brine should be skimmed off the top and discarded. Even though this isn’t molded and shouldn’t be harmful, you should remove it from the surface because it can compromise the sauce’s flavor.
For instance, you are permitted to remove the brine off the surface with a little baster. This step is only required if the mixture contains film, though.
Step 4: Sieve the Ingredients
For this step, you need a separate bowl, and you need to ferment further.
Give the tomatoes and peppers sufficient time to drain without rinsing because they were minced and combined to make a sauce. It will result in the washing away of smaller particles. You should use a strainer instead of a colander because it will be more effective.
Step 5: Blend the Ingredients
Some people choose sauces with less water and pieces that have been pureed to a finer consistency. Since you had previously pureed the peppers in your recipe, achieving that consistency was simple.
It is best to use a commercial emulsifier since it will spin more quickly and produce a nicer sauce. Although you are permitted to use extra liquids like water, the flavor will be affected.
Step 6: Store Your Hot Sauce
While you may use many different shapes and sizes of containers to store hot sauce, we like the traditional hot sauce wobbly bottle since it makes the sauce more noticeable. Check the pH level to determine whether your sauce has to be refrigerated. There are several simple-to-use containers, such as a mason jar.
It is always recommended to freeze your sauce.
How Long do Frozen Peppers Last?
Peppers may be stored for later use quickly and easily by freezing them. Before they develop freezer burn, you may store hot peppers in the freezer for 6 to 8 months.
If the peppers were frozen fresh, they should be utilized immediately for the sauce after they have thawed. They can keep for an extra 2 to 3 days in the fridge if they are boiled or blanched before freezing. They will become soggier and mushier the longer they sit around.
How to Determine Freezer Burns?
The flavor of spicy peppers will be affected by freezer burn if they are frozen for an extended period. Even though the peppers may not appear very appetizing if they have had freezer burn, they are still safe to consume. However, once freezer burn has developed, you cannot reverse it.
- Ice crystals growing on the peppers’ exterior can be used to identify freezer burn. It might be challenging to keep the container fully airtight. Therefore, a little ice developing on the peppers and within the bag is common.
- The peppers will also become discolored from excessive air exposure in the freezer. They typically lack the radiance they had while they were young and had pale skin.
How to Avoid Freezer Burns?
- By tightly covering the peppers and not allowing any air to enter, you may prevent freezer burn. It can be challenging if you just put the peppers in a bag and seal them in tin foil.
- If you want your frozen peppers to last longer, you must use a proper vacuum sealer.
FAQ’s:
- Can You Ferment Vegetables That were Frozen?
Yes, you can ferment any vegetables if you meet the criteria for starting the fermentation process. You need to defrost the vegetables and then mix them with other fresh vegetables so that bacteria start the fermentation process.
- What Can I do With Frozen Hot Peppers?
They may be prepared in various ways, including stir-fries, soups, and stews. In addition to being quickly dried to create powders and flavor mixes, you may use frozen peppers to produce sauces, including spicy sauces.
- Does Freezing Reduce the Heat of Hot Peppers?
A spicy pepper will lose some of its heat during processing. While some think freezing has no effect, others think it marginally reduces heat.
Take Away
Can make fermented hot sauce from frozen peppers?
When you have abundant peppers frozen in the freezer, it’s a common question arising in winter. The good news is, yes, you can make hot sauce with your frozen pepper. However, the task is a bit difficult as the fermentation process includes several steps – defrosting, brining, skimming, straining, storing, etc.
But, trust me, the delicious hot sauce will make you forget all your effort. So, feel more at ease about storing extra peppers and make the best hot sauce out of them when the time comes.
