The Fatalii is a chili pepper of Capsicum chinense that originates in central and southern Africa. It is described to have a fruity, citrus flavor with a searing heat that is comparable to the standard habanero. The Scoville Food Institute lists the Fatalii as the seventh hottest pepper, ranging 125,000–325,000 Scoville units. http://en.wikipedia.org/wiki/Fatalii
We grow two peppers - Fatalii and Rocoto I'd love to make a sauce out of the Fatali
As it happens, we make two hot sauces, both because we can't buy them: A "Tabasco" style fermented red hot sauce, and a Caribbean style hot sauce from Fatali peppers.
I'd be making something up if I provided a "reason" for fermenting the red hot sauce. I tried making hot sauce without fermenting, and it was bad. Pathetic. I even found similar recipes online by famous authors, and I was embarrassed to read them. As in, the hot sauce was "gee whiz lets make a nuclear accelerator in our backyard using Q-tips"
bad. So I read up on the original McIlhenny recipe (no matter that I find the modern commercial version lacking) involving packing in oak barrels for years, carving off the black bits that looked like they'd kill you (I paraphrase) and mixing with vinegar. The acidic fermentation process used to make sauerkraut and kimchi struck me as quicker and more controllable (like modern wine making in stainless steel tanks) so I went for it. The http://morebeer.com
warehouse was in my town so I used beer carboys; I've since switched to German fermentation crocks. The results were much, much better
, with fermentation. No reason. Rather, an empirical observation.
While I wouldn't call this approach widespread, I would call it obvious (I'm a mathematician and we have a pretty harsh notion of originality; this was an exercise) and I've since seen similar approaches described on fermentation forums. If you want to sound like a troll, go express concern about botulism on one of those forums. They're pretty confident that proper fermentation technique can't possibly lead to botulism. I bought a pH meter, and acidify at the start to a level that can't support botulism. The fermentation bugs don't mind, and they take it from there.
On the other hand, fatali peppers make an astonishing cooked sauce, with little trouble. This sauce is the all-time favorite of various friends, and we grow fatali peppers regularly just for this sauce. A quarter teaspoon can be just the tweak to bring a tomato pasta sauce to life. Or slather it on a sandwich, if your tolerances are higher:24 Fatali peppers, chopped
1 cup chopped onion
4 cloves garlic
2 TB oil
1 cup chopped carrots
1 cup vinegar (rice, champagne or white)
1/2 cup lime juice
Saute garlic and onions in oil, add carrots and a bit of water, simmer till soft. Grind to puree with chopped peppers, combine with vinegar and lime juice, simmer 5 minutes.
Edited by Syzygies, 08 January 2013 - 06:03 PM.