Description
A tangy, spicy, homemade fermented hot sauce that is packed with flavor and probiotic goodness!
Ingredients
Scale
- 1 pound of fresh hot peppers (such as jalapeños, cayenne, or habaneros), stemmed
- 4 cloves garlic, peeled
- 1 tablespoon kosher salt (or sea salt)
- 2 cups non-chlorinated water
- Optional: 1/2 cup chopped onion, 1/4 cup chopped carrots, or other aromatics for complexity
- Optional: 1/4 cup of white distilled vinegar or apple cider vinegar
Instructions
- Roughly chop the peppers and garlic. Remember to wear gloves!
- Dissolve the salt in the water.
- Place the peppers, garlic, and optional vegetables into a clean, sterilized glass jar. Pack them down a bit.
- Pour the brine over the pepper mixture ensuring that all solids are fully submerged. Use a glass weight if needed.
- Cover loosely with a lid or use an airlock system. Store at room temperature (68-72°F or 20-22°C) for 1-4 weeks. Check daily.
- Drain the solids, reserving some of the brine. Add the fermented peppers and garlic to a blender.
- Blend until smooth, adding brine as needed to achieve desired consistency.
- Strain for a smoother sauce (optional).
- Taste and adjust with vinegar if desired.
- Pour into sterilized bottles and refrigerate.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Cuisine: Italian
Nutrition
- Calories: 5
- Sugar: 0g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: fermented, hot sauce, spicy, probiotic, homemade