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Fermented Hot Sauce

Fermented hot sauce is a spicy and flavorful condiment that has gained popularity in recent years. Made from a combination of hot peppers, salt, and water, the sauce undergoes a fermentation process that enhances its tanginess and depth of flavor. This process also increases the shelf life of the sauce and adds beneficial probiotics. From traditional blends to unique and creative combinations, fermented hot sauce offers a versatile and delicious addition to a variety of dishes. Whether used as a dipping sauce or added to marinades and dressings, fermented hot sauce is a must-try for any spice lover looking to elevate their meals.
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Equipment

Ingredients
  

  • 8 oz Chili peppers (both hot chili peppers and milder sweet peppers can be used), Sliced (seeds removed for a milder flavor) Fresno, jalapeño, habanero, banana, and pepper you like!
  • 1 cup Filtered water
  • 1/2 Carrot, peeled and cut into small chunks you can use apple, peach, mango
  • 1-2 cloves garlic
  • 1/2 tbsp Honey you can use brown sugar, or molasses

Instructions
 

  • Dissolve the salt in the water
  • Wash peppers, and wearing gloves, slice peppers, removing seeds if desired.
  • Chop onion, and garlic. Peel the carrot and slice thin.
  • Layer ingredients in a clean, glass jar, gently packing them in as you add and leaving about 1" at the top of the jar.
  • Pour the brine over the pepper mixture, tapping the jar and pushing down on the mixture to remove any air bubbles. Make sure there is enough brine to cover the top of the mixture.
  • Place a fermentation weight on top of the mixture to keep everything submerged below the saltwater brine.
  • Put an airlock lid on top of the jar and place the jar in a bowl or other shallow dish incase the ferment bubbles over. Place it in a cool place out of direct sunlight for 7-14 days.
  • I prefer 14 days, but if you get busy and it goes longer it will be fine.
  • Check for signs of fermentation after 3-4 days. You should see a cloudy brine and some bubbling action going on when the jar is moved or tapped. If it isn't, don't fret, just be patient and check again.
  • When ready, strain the vegetables, saving the brine.
  • Place the vegetables and 1/2 cup of the brine along with the honey into a blender and blend. Add more brine as necessary to make it as thin as desired.
  • You can add a little apple cider vinegar if you like. It adds a nice taste and helps stop the fermentation. If you do this, you can keep it on the countertop.
  • Pour the finished hot sauce into a bottle and store it in the refrigerator where it will keep for at least one year. Make sure to keep it refrigerated and give it a week or two to mellow the heat level.
  • Shake before using!
  • This is living food, storing it unrefrigerated and tightly covered will result in the hot sauce exploding. It can be given as a gift and kept at room temperature for short periods of time, but be sure the recipient knows to refrigerate it.
Tried this recipe?Let us know how it was!