Description
A flavorful fermented hot sauce made from fresh peppers and garlic.
Ingredients
Scale
- 2 cups Filtered or spring water
- 1 tbsp Kosher or pickling salt
- 1 pound Hot and sweet peppers
- 1–2 Garlic cloves
- ½ Onion (peeled and kept halved)
- 1–2 tbsp White distilled vinegar (Optional)
Instructions
- Make Brine: In a Pyrex glass measuring cup, combine 2 cups Filtered or spring water and 1 tbsp Kosher or pickling salt. Whisk to combine. The salt should be completely dissolved before proceeding.
- Pack jar: Add one clove of garlic and the white onion half to the bottom of a mason jar. Carefully pack peppers into the jar, pressing down firmly as you fill it. Apply fermenting weight, if using.
- Add Brine: Pour the salt brine into the mason jar and cover the peppers. Tap the jar a few times to release any air bubbles. Make sure all the peppers are covered in liquid. Discard any leftover brine.
- Ferment: Apply the fermenting lid. Ferment on the counter for 3–5 days. The longer you ferment, the tangier the sauce will be. The brine may get cloudy, and that’s completely normal.
- Strain and Blend: Strain the contents of the mason jar in a sieve over a bowl, reserving the brine. Add the peppers, onions, and garlic to a blender with a splash of the brine. Blend on high until homogenous (1–2 minutes). Add the optional white vinegar and blend again for 30 seconds. Taste and adjust seasoning. If the sauce is too thick, add more brine and blend again on high speed for 30 seconds.
- Bottle: Transfer the hot sauce to clean hot sauce bottles or mason jars and refrigerate for up to 6 months.
Notes
- This sauce can be adjusted to taste by varying the amount of vinegar and fermenting time.
- Prep Time: 10 minutes
- Category: Sauces
- Method: Fermentation
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Sodium: 600 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg