Fermented Hot Sauce

Fermented Hot Sauce


Assorted chili peppers, jalapeƱos, whatever you want 4 cups
Carrot 1, cut into chunks
Garlic 6 cloves, mashed
Salt 2 tbsp.
Water 3 cups
White Vinegar 1.5 cups

Hey you, chili peppers are hot, so wear some gloves, eh?

First, prepare the peppers: remove the tops, remove the seeds, and then cut into slices.

Prepare carrot, garlic the same way – cutting / slicing into smaller bits.

In a large bowl, combine the peppers, carrot, garlic, salt, toss until well combined.

Pack into fermentation jar.

Add in weight and then pour in salted water to cover everything – they should be fully submerged.

Top with lid and airlock.

Ferment for 2-3 weeks at room temperature out of direct sunlight.

To make the hot sauce:

Add fermented veggies to a blender with 1/2 cup of the fermentation liquid. Blend until smooth.

Add in white vinegar to taste.

Hot sauce will keep refrigerated for at least 2 months.



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