Orange sauce is fermented red thai chilis, shallot, garlic, and ginger. 3.5% salt brine for about 3 weeks. After fermentation I added rice wine vinegar, gochujang, fish sauce, and xanthan gum.
Green is roasted poblano, anaheim, jalapeño, serrano, onion, and garlic. Finished it with white vinegar, lime juice, salt, toasted black pepper and cumin.
Purple sauce is habanero, blueberry, raspberry, chipotle, onion, garlic, black pepper, and cumin all simmered in white vinegar on the stovetop til soft. Finished it by adding lemon juice and agave.
by ThePheenix
10 Comments
Those colors are magnificent!
These are gorgeous, where did you get the bottles?
Looks amazing!
Looks awesome! I bet that green would go crazy on a breakfast burrito.
Care to share your ratios / measurements? Always curious.
I want all of em!
Do you have ratios of ingredients after fermentation?
Was expecting beets in the last one, great color!
Been making some similar sauces, recommend adding pineapple to the green sauce. Also having fun making labels.