We decided to do something different thing go around with our newest hot sauce release! Until now, Sean and I here at Down To Ferment have only made sauces that you can get year-round. The primary reason for this is that all of you out there can get your favorite sauces anytime. In doing this, we kept a ton of seasonal peppers and ingredients off the table - but F that! We are proud to present our new limited-run white-label series called One Pump Chumps.
The first entry into this series is a Roasted Hatch Chile Sauce. We wanted to do hatch chile season justice so we char-roasted them for your tasting pleasure while they were still in season. After a 30-day ferment we make this into a CHUNKY boy, because we love a good traditional salsa-verde.
As with all of our sauces, there is no vinegar involved in the making of this fermented hot sauce. The heat on this fermented hot sauce is medium, around a 3/10 if a 10 is true carolina reaper heat. We really want all of the peppers and the natural ingredients to shine through: from the hatch chiles and tomatillos to the lime, cilantro, red onion and garlic! And of course, we added a couple of extra secret spices to the mix.