Fermented Hot Sauce — FarmPal

Fermenting recipe yielding About 2 cups. Stores for 6-12 months refrigerated.

Method
fermenting
Yield
About 2 cups
Storage
6-12 months refrigerated
Difficulty
intermediate

Ingredients

  • •1 lb fresh hot peppers (jalapeño, serrano, or mixed)
  • •4-6 cloves garlic
  • •2 tablespoons sea salt
  • •2 cups filtered water
  • •1/4 cup white vinegar (for finishing)
  • •Wide-mouth quart jar with airlock lid

Instructions

  1. 1Stem peppers (don't seed unless you want less heat)
  2. 2Roughly chop peppers and garlic
  3. 3Dissolve salt in water to make brine
  4. 4Pack peppers and garlic into jar
  5. 5Pour brine over peppers, leaving 1 inch headspace
  6. 6Weigh down peppers to keep submerged
  7. 7Cover with airlock lid or cloth
  8. 8Ferment 5-7 days at room temperature, bubbling should occur
  9. 9When fermentation slows and taste is tangy, blend until smooth
  10. 10Add vinegar and blend again
  11. 11Strain through fine mesh if desired
  12. 12Bottle and refrigerate