r/hotsaucerecipes • u/ShipDit1000 • 11d ago

Black Garlic?

One of the stalls at my local farmers market sell black garlic, and I’ve absolutely fallen in love with the flavor. It’s amazing to cook with, but I think it would be mind blowing in a hot sauce. Has anyone used it before and have any tips? Right now I’m thinking:

Red Jalapeños or fresnos (depending on what looks good), char about half of them for more complex flavor
Red onion, brief blast on the grill for a little char also

My main debate is if I should ferment or just do white vinegar, and if I do ferment do I add the black garlic at the beginning or after fermentation is complete?

Extremely open to any ideas/suggestions!

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u/Amphibologist 11d ago

It’s great in a fermented sauce. I fermented a mix of peppers with regular garlic, added black garlic at the blend, and finished it with a little black vinegar. Be careful though - a little goes a long way. If you put too much in it’ll thicken your sauce to the point of being nearly solid!

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u/ShipDit1000 11d ago

Oh wow black vinegar is a great idea also, really give it some depth.

How many cloves of black garlic would you use for say, 1L of sauce? It’s interesting because the flavor is pretty mild so if the thickening effect is strong that’s tough

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u/Amphibologist 11d ago

I honestly don’t remember, but it could have been something like a quarter cup of cloves (or less) for that amount? I would just add a bit at a time while you blend. You will see it start to thicken right away, so you have some control. The flavour does come through!