Persimmon Hot Sauce
4000 grams ripe persimmons
1000 grams water
400 grams habanero peppers
100 grams salt
I pureed all the ingredients together and then put them in a large cambro and pressed plastic wrap on the surface of the persimmon mash. I covered the cambro with another piece of plastic and let the persimmon mash ferment for about 4 days at room temperature, until bubbles formed in the persimmons and the color first darkened and then returned to its original orange.
The persimmon mash had become slightly acidic. The acidity brought the fragrant heat and sweetness of the hot sauce together. I put the persimmon hot sauce in the refrigerator, covered, for another month. The top oxidized slightly during the aging process. When it was ready to go, I scraped the oxidized surface layer off the hot sauce, stirred the mash together and bottled it up. I have it stored it in the refrigerator ready to be called into action.
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March 2, 2005
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