Fermenting Kumquat Hot Sauce

I was out in San Diego and couldn't help but indulge in all the citrus at the farmers' markets. At Imperial Beach, I came across the most delicious kumquats I have ever eaten. The popping sensation of the tart juice contrasting against the more sweet than bitter peel as you chew is unforgettable.

Kumquat Pasilla Hot Sauce

I brought some home with the intent of preserving them to remember that moment. I wanted to harness the essence of the kumquat without going sweet. Inspired by the salty air of the beach and vicinity to Mexico, I decided that fermenting with sea salt and dried pasilla chiles would be a great combination.

Pasilla Chile Ribbons on Kumquat Puree

I weighed one dry pint of kumquats and measured out 2% sea salt. I cut four large pasilla chiles into ribbons. Next I pureed the kumquats then added the pasilla and salt for a final spin until the chiles were well incorporated. Now I'll need to wait at least a few months to see if the preservation brings me back.

As always, feel free to share your flavor discoveries to keep the ideas bouncing.