Fermented Hot Sauce
Servings: 32 ounces
Ingredients
- Garlic
- Onions
- Sweet peppers
- Hot peppers like: jalapeno habanero, serrano, or whatever hot peppers you have on hand
- Filtered water
- A high quality mineral or sea salt
Instructions
- Prep your produce: wash everything really well, peel and smash the garlic and roughly chop the onion
- Prep your peppers (always wear gloves when working with spicy peppers!!): wash them really well, remove the seeds if you don’t want maximum heat, roughly chop
- Add hot peppers, sweet peppers, onion, and garlic to a wide mouth mason jar (I like to use a 32oz wide mouth quart jar)
- Fill the jar with filtered water until the produce sits about one inch below the water
- Strain the water into another jar and weight it
- Calculate 2% of this weight for salt
- Weigh and combine the 2% salt with the plain water
- Stir until the salt is completely dissolved
- Pour the salt water back into the jar with veggies
- Cover with a fermentation weight, making sure all the produce sits beneath the water
- Loosely seal with a lid
- Store for 2-4 weeks at room temperature in a dark place, burping every so often
- After a few weeks, taste the brine for a tangy, spicy flavor
- Now it’s time to blend the hot sauce! I like to use my immersion blender to blitz everything up in the jar but you can also pour into a blender and blend until smooth
- At this point you can choose to filter out some of the pulp if you prefer a thinner hot sauce
- Once the sauce is smooth, store in a clean container in the fridge for up to four months
- Be sure to shake before using