7 Fold Flame Sriracha

This post shares an upgraded version of a recipe from my first book which includes a nutrient dense, flavor packed and medicinal grade carotenoid/curcumin-rich Sriracha that will go in my next book

This is Installment #12 of the (Stacking Functions in the Garden, Food Forest and Medicine Cabinet : The Regenerative Way From Seed To Apothecary series.

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Recently our Garden Harvests have included an abundance of heirloom hot peppers (Tunisian Baklouti, Buena Mulata, Bhut Jolokia, Chiltepin, Biquinho, Aji Charapita and Caribbean Habaneros), Echinacea blossoms, goji berries, blueberries, purple gooseberries, Egyptian walking onion bulbs, homegrown Turmeric and ginger rhizome and medicinal herbs. This recipe is born of those many gifts that our young urban food forest offers us in combination with my love for spicy, probiotic and functional foods.

I roasted some peppers and onions on the grill and then combined those with many of those ingredients listed above along with some five flavor berries, schezwan pepper corns, Purple Russian Garlic cloves, and Celtic sea salt and pulse blended to make a pepper mash that I will ferment for a couple weeks to make a next level medicinal grade Sriracha that shall thus forth be known as the 7 Fold Flame Sriracha.

This sauce gives a nod to the prophecy of the seventh fire and puts the wisdom within it into action combining an array of medicine and food plants that were used by our ancient ancestors to maintain optimal health and resilience in a time before industrial synthetic medicine systems.

The (unfermented) mash was delicious as is but the end result was/is truly exquisite.

The flavor of the fermented finished sauce is 7 fold. It is smokey, sweet, spicy, savory, fruity, floral and salty. It is fantastic on pizza, sausages, perogies, eggs, for enhancing boring lifeless store bought salsa or just eaten by the spoonful! (yes I do that).

7 Fold Flame Sriracha

I suggest making this in big batches as it keeps for at least a year and it will go fast!

Ingredients:

• 3 cups of chopped low-medium heat heirloom peppers . Cayenne peppers will work in a pinch or peppers of equivalent heat (we used Tunisian Baklouti, Buena Mulata Biquinho and cayenne in our most recent batch)

  

  

• 1/4 cup - 1/2 cup diced heirloom hot - super hot peppers (we used Bhut Jolokia, Chiltepin Aji Charapita and Caribbean Habaneros for our most recent batch)

• The petals from 7 Echinacea blossoms

  

• 2 red bell peppers (roasted over a bbq or camp fire until slightly charred)

• a handful of goji berries

  

• a handful of blueberries

  

• a handful of purple gooseberries

• 1/4 cup roasted and diced Egyptian walking onion bulbs (white onions will work too, just use twice as much as they are weaker)

• 1/4 cup - 1/2 cup chopped Turmeric rhizome

• 1/4 cup chopped ginger rhizome

  

• a handful of holy basil (aka Tulsi) flowers and leaves

• 1-2 tsps Five flavor berries

• 1 tsp Sichuan pepper corns

• 1/2 cup chopped Purple Russian Garlic cloves

• Celtic sea salt (1 tsp per 250 ml of mash)

Directions:

Roughly chop all ingredients and throw in a blender.

Pulse until chunky paste is achieved (see pics below).

this is a good consistency for measuring volume, adding appropriate salt amount, mixing and allowing to begin fermenting

Measure volume of the paste and add one teaspoon of sea salt per 250 ml of paste. Mix well.

Add the paste to large mason jars (leaving 1/4 of jar for expansion) and allow it to ferment out of direct sunlight at room temperature. Open jar to vent gasses and stir well once daily (if you do not “burp” a sealed jar with fermenting veggies in it it will become a high powered homemade bear mase bomb infused with glass fragments so please either use a crock with an airlock or burp daily).

After at least one week begin tasting and when you like the result, either seal and enjoy as is (chunky) and refrigerate to store for at least one year or emulsify in blender before putting in fridge for a more smooth consistency (store bought texture) type sauce.

7 Fold Flame Sriracha fully constructed and ready to begin fermenting at room temp.

active fermentation underway (day 3) with CO-2 expulsion visible, time to burp and mix

after 7 days fermenting

a spoonful of the finished sauce about to be thrown on my taco salad at work (after 10 days fermentation in the case of that batch). It was soooo tasty!

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As this sauce contains a good amount of Tulsi aka "Holy Basil" (three different varieties in fact) Five Flavor Berries, Echinacea flowers, stems and leaves, Ginger and Turmeric it is a sauce rich Phenolic compounds such as Tetrahydrocurcumin, Gingerols, zingiberene, and zingerone, Volatile Oils (ß-Caryophyllene, Linalool, alkamides, caffeic acid derivatives, polysaccharides, glycoproteins, Ocimol, Eugenol) as well as Organic Acids (including Acetic, Gluconic and Succinic acids), Lignans (schizadrin, gomisin, deoxyschizandrin and pregomisin), phytosterols (beta-sitosterols, stigmasterol), volatile/essential oils (α-Bergamotene, β-chamigrene, β-himachalene, and ylangene), phenolic acids (namely chlorogenic, cryptochlorogenic, gallic, neochromogenic, protocatalytic, salicylic, syringic and vanillic acids), flavonoids (quercetin, isoquercitrin, rutin, and hyperoside), tannins (hydrolysable, e.g., gallic acid esters, and condensed, e.g., proanthocyanidins and catechol-type tannins), triterpenoids (lanostane and cycloartane-type triterpenoids and nortiterpenoids), organic acids (citric, fumaric, malic, and tartaric acids), polysaccharides (mainly glucose, galactose, mannose, and rhamnose in various molar proportions), kaempferol, anthocyanins and bioelements (minerals) Cr, Cu, Co, Ca, Mg, Fe, Zn, Mn, B, Ni,).

These compounds (and many others) that are contained in this raw fermented hot sauce give it antimicrobial (including antibacterial, antifungal, antiprotozoal, antimalarial, anthelmintic), anti-oxidant, anti-cataract, Ocular-Regenerative/Ocular-Protective, Glyphosate detoxing, Cardio-Protective (and perhaps Cardio-Regenerative Potential), Radioprotective, Radiomitigative and Radiomodulatory, Immune system optimizing, Osteoprotective and Osteoregenerative, anti-inflammatory, radioprotective, hepato-protective, neuro-protective, mitochondrial biogenesis optimizing, increased endogenous stem cell production in the bone marrow, anti-carcinogenic, analgesic, immunomodulatory, memory enhancing, anti-ulcer, anti-arthritic, adaptogenic and anti-stress properties.

All of that is to say that this raw fermented hot sauce will not only make the food you enjoy it with taste amazing, it will increase your longevity, resilience, brain power, endurance, fertility, heart health and just generally offer you that extra something that makes you feel capable of doing great things.

Thus, this sauce is not only a functional super food, but also a powerful medicine.

Who says our condiments can't be both delicious, nutritious and medicinal!?

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If you would like to have access to well over a hundred other fun and nutritious recipes like this there is info to where you can purchase either a physical or digital copy of my book below.

For those of you interested in purchasing an Ebook copy of my book that option is now available through this link: https://payhip.com/b/6P5Ab?fbclid=IwAR1eIyc1hZU0q_KjJJDv2LGUfirxErNpey_jTpMV7vdVx4maB1ahZX2SNNM

For those interested in purchasing a physical copy of the book you can do so through this link:

https://recipesforreciprocity.com/shop/softcover/

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The recipe above was a sneak peak preview of the kinds of recipes I will be including in my next book (Stacking Functions in the Garden, Food Forest and Medicine Cabinet : The Regenerative Way From Seed To Apothecary).

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