Pink Grapefruit Sarit Gat Hot Sauce

It’s cold here. We had that ridiculous storm, there’s a ton of snow (literally and figuratively) outside. So hot sauce might make it all better, so I’m sharing one of the hot sauces I made from the peppers MaryKate sent me from Seattle in the fall. She sent me some Sarit Gat peppers, which according to a seed catalog, is a native to Kosovo. Sarit Gat peppers are apparently known and available in Europe but they don’t have much a presence in North America. The peppers are uniform, canary-yellow, and have the approximate heat and shape of a cayenne. I ended up pickling some, dehydrating some as whole chilies, and I set up some to ferment. (Because they also seem pretty rare, I also saved a bunch of seeds, we’ll see how it goes in the spring.) When it came time to make a hot sauce, I thought about yellow hot sauces I had seen in the past, but didn’t feel like making a mango or pineapple based sauce. And then I remembered the Marie Sharps Habanero Grapefruit Pulp Hot Sauce that I used to buy in the time before the corn allergy and decided to try to make something similar. It was a great flavor profile. The citrus in it was great on almost anything.

So I gave it a whirl. The grapefruits I had in the house were pink grapefruits so that’s what I used, but if you want a more “yellow” and a less sweet sauce, you could use white grapefruits.

The other nice thing about making hot sauce is that you get two products for one.  When you strain out the skins and seeds during the process, you can dry them in the oven or the dehydrator and get a nice crushed pepper mix to use in other spice mixes, rubs, or other recipes. No waste!

Pink Grapefruit Sarit Gat Hot Sauce

Print Recipe

Another hot sauce reminiscent of one of Denise’s commercial favorites in the time before corn.

• CourseCondiments

Servings	Prep Time
12 ounces	15 minutes

Cook Time	Passive Time
10 minutes	2-4 weeks

Servings Prep Time 12 ounces 15 minutes

Cook Time Passive Time 10 minutes 2-4 weeks

Pink Grapefruit Sarit Gat Hot Sauce Print Recipe Another hot sauce reminiscent of one of Denise’s commercial favorites in the time before corn. CourseCondiments Servings Prep Time 12 ounces 15 minutes Cook Time Passive Time 10 minutes 2-4 weeks Servings Prep Time 12 ounces 15 minutes Cook Time Passive Time 10 minutes 2-4 weeks

Ingredients

Equipment

• 1 wide mouthed pint jar
• 1 glass fermenting weight or 4 ounce canning jar
• 1 airlock lid for mason jar
• 1 blender
• 1 small sauce pan
• 1 kitchen scale measuring ounces

Brine for fermenting

• 1 quart spring water (not tap water, it will interfere with fermentation)
• 1.8 ounces sea salt

Hot Sauce Ingredients

• 1 cup hot yellow chili peppers (I used Sarit Gat eppers, but you can use habaneros or another yellow chili)
• 1 clove garlic
• 1 grapefruit Peeled and the pulp removed from the section membranes
• 1 lime, juiced
• 1/4 cup apple cider vinegar (Bragg’s is the safest for those with corn allergies)
• 1 cup chopped onions
• 1/4 teaspoon sea salt

Servings: ounces

Instructions

Fermenting the Peppers

1. Make brine by mixing spring water and salt in a container until salt is dissolved.
2. Wash peppers and cut the stems off so that the seed cavity is visible. Placed washed peppers in pint jar and add glass weight or 4 ounce jar. Add brine until the weight is covered with brine by at least half an inch, or cover with brine and add 4 ounce jar full of brine to weight down peppers making sure that all peppers are submerged in brine. Place airlock on jar and add brine to airlock to seal.
3. Let ferment for 2 to 4 weeks at room temperature, checking daily to make sure the brine levels are okay. You may need to add brine as time goes on as the peppers must stay submerged at all times. If the peppers do not stay submerged, they could develop mold and you’ll need to throw it out and start all over.

Making the Hot Sauce

1. Once your peppers are fermented, remove the airlock and and glass weight or glass jar. Drain brine. Place the peppers in a blender with the garlic clove and the grapefruit pulp.
2. Blend until the peppers are pureed, but not until the seeds have disappeared if you have a high performance blender. You want to leave the seeds whole enough to strain out.
3. Once you have pureed your peppers, place the puree in a fine mesh strainer over a bowl and use a spatula or the back of a spoon to press the liquid in your puree into the bowl, leaving the seeds and skins of the peppers behind. (Hint: dehydrate the seeds and skins remaining in the oven at the lowest temperature you can or in a dehydrator to make pepper flakes to use in other recipes).
4. Place the onions, lime juice, apple cider vinegar, and 1/4 teaspoon of salt in a small sauce pan and cook over medium heat until the onions are soft. Once the onions are soft, place the contents of the sauce pan into the blender and blend until smooth.
5. Place the onion puree mixture back into a sauce pan, and add the strained pepper and grapefruit mixture and bring to a gentle boil for 2-3 minutes.
6. Remove the sauce from heat and let cool before placing it a container to store in the refrigerator. Use it on everything.

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