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Fermented Hot Sauce

Hot sauce has a very special place in my heart...And no I'm not talking about heartburn. We can make our own hot sauce at home with any...

Hot sauce has a very special place in my heart...And no I'm not talking about heartburn. We can make our own hot sauce at home with any peppers we want. That means that we now have full control over the flavor.


EQUIPMENT:


INGREDIENTS:

Fermented Peppers Ingredients:

  • 1.25lbs (540g) red fresno peppers

  • 1.25qt (1163g) water

  • 3.5 Tbsp (51g) fine sea salt


Hot Sauce Ingredients:

  • 8 cloves garlic

  • 1/2 cup (118ml) neutral oil (canola)

  • 1 (456g) fermented peppers (you can leave the seeds on or off)

  • 1/2 cup plus 2 Tbsp (150ml) white distilled vinegar

  • 3 Tbsp (42ml) brine

  • Salt to taste


INSTRUCTIONS:

Method:

  1. To make the brine, remove the tops of your peppers and slice them all in half lengthwise. Place them in a ½ gallon mason jar and fill it up with 1 ¼ cup of water and 3 ⅓ tablespoons of fine sea salt. Keep them submerged with a heavy object and close with a lid.

  2. Let them sit out at room temperature for anywhere between 5 days and 2 weeks.

  3. Once your peppers have reached the point where you think they are ready, strain them through a mesh strainer; reserving the brine.

  4. Take 8 cloves of garlic peeled and thinly slices and place them in a saucepan with ½ cup of neutral tasting oil. Toast the garlic gently over medium-low heat until they turn golden brown. Strain them through a fine mesh strainer and reserve the garlic and oil separately.

  5. In a blender, combine the garlic, fermented peppers, white vinegar and your pepper brine. Start blending at high speed until it turns smooth. Stream in half of your oil from your garlic and add a little bit of salt to taste.

23 Comments


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CBKM BOCU
6 days ago

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Richard Beck
Richard Beck
Oct 11

How long is everyone letting these ferment for? I've done this recipe a couple times but didn't know if there was any benefit for letting it sit longer after the fermentation process was over. Mine usually lasts about 5-7 days but I also ferment onions and carrots with the peppers.

Edited
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Shawn Morris
Shawn Morris
Jun 23

What is the shelf life on this?

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Michelle Farmer
Michelle Farmer
Oct 06
Replying to

up to 1 year refrigerated

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Lisa Phillips
Lisa Phillips
Jun 07

Hi! Making this now. It seems that the ingredients are different measurements when they are mentioned in the directions vs the actual ingredient list. Thanks.

Edited
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Vinod Weerasinghe
Vinod Weerasinghe
Oct 26, 2023

Hey Josh. Just wanted to ask if I should add xanthum gum to my hot sauce to thicken it?

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