The Secret to Fermenting Dried Chilies. Fermented Chile Arbol Hot Sauce.
Channel: Pub Travels
Date: 19/02/2024

Learn how to Ferment Dried Chiles - One of our Favorite Chile Arbol Hot Sauces

For the 2.5% Brine:
Weigh your water in grams (1 cup of water weighs about 236 grams)
Multiply 236 x 0.025 = 5.9 grams of salt

For 1 Quart of Brine:
944 grams of water x 0.025 = 23.6 grams of salt

What are chile de àrbol?

Chile de arbol (a.ka. chile de àrbol, bird’s beak chile, or rat’s tail chile) may not be as popular as its close cousin cayenne pepper, but this slim chili will surprise you with its versatility. In fact, it’s one of our favorites for spicing things up because of its slim shape, short length, and potent but eatable heat (15,000 to 30,000 Scoville heat units).

Not only is this pepper terrific as chili powder or in hot sauces, but it’s also skinny and tiny enough to flavor foods, olive oil, and beverages as a whole dried pod. And, unlike other peppers, these chili pods keep their beautiful reddish tint when dried. This adds some serious wow factor in a bottle or as a garnish to a meal or spicy cocktail. Learn More at https://pepperscale.com/chile-de-arbol/

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