- paytonmin
- Apr 5, 2019
- 1 min read
Updated: Mar 30, 2021
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:
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.
Let them sit out at room temperature for anywhere between 5 days and 2 weeks.
Once your peppers have reached the point where you think they are ready, strain them through a mesh strainer; reserving the brine.
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.
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.
I love how you can take control of your hot sauce destiny! Forget store-bought stuff, making your own sounds like a spicy adventure. Oh, and if you're looking to design a neat label for your creation, there's this handy tool you might find useful: https://pngmaker.art/
This recipe is 🔥—literally and figuratively. Fermenting the peppers adds such a deep, rich tang that makes the hot sauce way more complex than just heat. I love how the garlic oil gets folded back in too—super smart.
Actually, while waiting for my batch to ferment last week, I found myself needing a break from kitchen mode and stumbled into something fun: crazy cattle 3d, a weirdly addictive 3D browser game. Think chaotic cows and brain-reset vibes 😅. Perfect for killing time between batches!
Anyway—thank you for the detailed instructions. Can’t wait to drizzle this on literally everything.
This fermented hot Parodybox Sprunki sauce recipe looks awesome! I've been wanting to try fermenting something, and this seems like a great project. crazy cattle 3d Fingers crossed it turns out super tasty! Can't wait to give it a shot.
I agree! Making hot sauce from scratch with total control over the taste sounds amazing! The fermentation step should really bring out some complex flavors. Definitely Drive U7 Home want to give this a shot!
Love this recipe — I’ve tried a few quick-pickle versions before, but the idea of letting it ferment properly for that deeper flavor is something I definitely want to explore now. The photos are 🔥 too.
Fun tip: I usually chill with light puzzle games when I’m waiting on a long ferment or simmer. One browser tool I’ve been using is Block Blast Solver — it helps solve tricky Block Blast layouts, and it’s surprisingly relaxing.
Thanks for sharing this — definitely bookmarking for my next hot sauce batch!