By Chef Jet
April 19, 2017
1Place peppers, garlic, sugar and salt in a food processor and pulse until roughly chopped.
2Transfer mixture to a clean container, cover and let sit at room temperature. A mason jar with a loose fitting lid or a clean bowl with plastic wrap will work.
3Fermentation should begin in about 2 days. When bubbles begin to form, stir your “mash” once or twice a day to combine and help settle. Continue until the mixture stops bubbling, about 6 to 8 days.
4Transfer the mash to a commercial blender, add the vinegar, and puree until very smooth.
5Strain the sauce through a fine sieve. Add xanthan gum and puree again until smooth and thick.
6Store your sauce in squeeze bottles in the fridge for up to 3 months!
1 lb roasted hatch chiles
1/2 lb Red jalapeños, stems removed and roughly chopped
4 garlic cloves
1/8 cup sugar
1/8 cup brown sugar
1-2 tsp salt
1/2 cup distilled white vinegar
1 tsp xanthan gum