Types of Chillies used to Make Fermented Hot Sauce

When it comes to fermenting, more time is always better. When it comes to hot sauces, fermenting helps to lower the heat and adds flavour, making it a worthwhile investment.

The ultimate outcome, of course, is influenced largely by the ingredients used, particularly the amount of pepper. Any combination of chilli, jalapeno, habaneros, Manzano, scotch bonnets and serrano peppers will do. Learn more about the best peppers for fermented hot sauce in the following paragraphs.

Fermented Hot Sauce:

You can use any spicy pepper, depending on your taste, the other components you’re using, and the fermentation method you’re employing. However, there are a few pointers that might assist you in making the best choice. Choose Modern Food Products as your Hot sauce producer in Oman and stay assured of the quality products used to make hot sauce.

Fresh peppers are better than canned ones since they have more flavour and tend to be spicier. As a second tip, use a hotter pepper than you would normally consume fresh because the heat will lessen as it ferments and ages. The colour of your hot sauce should also be taken into consideration, as traditional hot sauces tend to be red. However, you can choose green or yellow instead.

Find out more about individual peppers and how to use them in recipes by reading the following sections, which include tips on combining them with other ingredients.

Chili Pepper:

Hot sauces can’t do without the chilli pepper. In actuality, chilli peppers come in a wide range of spiciness levels, as well as different shapes and sizes. Mature peppers, regardless of species, are virtually always hotter than ripe ones.

For gentler hot sauce or if you can’t obtain fresh chillies, use chilli flakes instead of whole peppers. Don’t be afraid to use a hotter pepper, since it will become more flavorful after fermentation.

When it comes to making hot sauce, Aji pepper is one of the most common varieties. Anaheim pepper is another, as is Bird pepper.

Jalapeños:

Green jalapenos can be used instead of red or orange peppers in the creation of hot sauces. Compared to chiles, they are less spicy and have a more distinct flavour.

Jalapenos can be used fresh or pickled, but fresh ones tend to be spicier. But even fresh peppers at a shop can be watery and insipid, so finding the ideal jalapeno might feel like Russian roulette.

Find the pepper’s wrinkle lines with your eyes. The pepper gets hotter and more mature as it develops more lines. Finally, the white pith inside a jalapeno is the spiciest component of the pepper, and by adding more or less of it, you may adjust the heat level of your sauce. Modern Food Products is an excellent as well as the most remarkable Hot sauce supplier in KSA.

Habanero Pepper:

When it comes to spicy peppers, the Anaheim is a terrific choice, but you haven’t had chillies until you’ve tried habanero.

Let’s compare it to other peppers in terms of Scoville heat units to give you an idea of how spicy it is. The heat level of jalapeno is less than ten thousand SHU. 20,000 to 40,000 pounds of chillies. However, the heat units of habaneros can range from 100,000 to 350,000. Consequently, they’re ten times hotter than the most often consumed peppers.

To prepare hot fermented sauces, habanero is a great choice. While cooking, it loses some of its spicinesses and gains a fruity, floral, sweet flavour. When trying habaneros for the first time, go for the green varieties, which have a milder flavour. Place a bulk order for the spicylicious Habanero Hot Sauce from Modern Food Products – the most distinct as well as trusted Hot Sauce manufacturer in KSA.

Manzano Pepper:

Manzano is a milder orange pepper than a habanero, but it still packs a punch. Similar to jalapenos, it has sweet citrusy overtones and a Scoville heat rating of 12,000 to 30,000. Manzano peppers are named after the Spanish word for “an apple,” and they actually do look like apples. Manzano peppers include black seeds, unlike other peppers, which can be utilised as a seasoning for your sauce. Manzano pepper is a great choice if you want mellower hot sauces with a richer flavour.

Scotch Bonnet Pepper:

Pepper lovers, rejoice! We’ve got another one for you. In terms of heat, the Scotch bonnet is on par with the habanero. The squashed shape and vivid red colour of this pepper make it easy to identify. A sweet, fruity flavour emerges from a scorchingly hot pepper as it ferments.

Serrano Pepper:

Fermented hot sauces often use serrano peppers instead of jalapenos since they are more potent in terms of heat. As with most other types of peppers, mature serrano peppers are hotter and can be identified by their wrinkled lines. Most of the heat in the sauce is found in the white pith, which can be increased or decreased to suit your taste.