Fermented Hot Sauce Recipe
A versatile homemade fermented hot sauce, customizable from mild to fiery, offers a delicious kick to any dish.
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Instructions
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Pack peppers, carrot, and garlic into a 1-quart jar or two pint jars.
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Dissolve 1 tablespoon of salt in water, then pour over the pepper mixture, ensuring vegetables remain submerged with a weight.
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Seal the jar and ferment in a cool, dark place for 7 to 10 days, loosening the lid daily if no airlock is present.
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Strain the brine into a bowl, then transfer the fermented solids to a blender.
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Add 3/4 to 1 cup of brine and 1 tablespoon of vinegar to the blender, then process until smooth, incorporating more brine for desired consistency.
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Strain the sauce through a cheesecloth-lined fine-mesh strainer, pressing to extract all liquid, and discard the remaining solids.
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Adjust the seasoning with additional vinegar and salt to taste, then bottle and refrigerate for up to 3 months, shaking before each use.