Fermented Hot Sauce

This is a simple naturally fermented hot sauce. It provides a depth of flavor much greater than a simple vinegar-only hot sauce.

Yields1 Serving

Ingredients

Main Ingredients
 1 lb 1 pound Hot Peppers (any kind) (Choose your heat, mix with sweet peppers for a milder version...)
 1 ½ cups Water
 1 tbsp Salt (Pickling)
Optional Ingredients
 ¼ cup Vinegar
 ¼ tsp Xanthan Gum (for a more viscous sauce)
Materials
 1 qt Jar and Lid

Directions

Prep. and Mix
1

Coarsely chop the chilies and pack firmly into a non-reactive container along with the optional vinegar (Note: this recipe fills a quart jar perfectly). Pour in enough of the brine to cover peppers by 1/2”-1”.

2

Keep peppers submerged with a weight. 'Pickle Pebbles' work well for this, although a sealed bag filled with a 5% salt brine, or sterilized stone will work also. Loosely cover with a tightly woven cloth or (preferably) seal with an airlock.

Ferment and Wait
3

Let sit in a dark place at room temperature to ferment for between 2-8 weeks (or longer, let your taste buds be your guide...).

4

When you’re done waiting, blend thoroughly and add any additional vinegar/water/salt as needed to taste. This is also the time to add in the optional xanthan gum. Strain the final sauce if desired.

5

Final PH must be below 4.5 for long term storage. Water bath can it if you need to store it longer than 6 months, otherwise, refrigerate for optimal flavor for long term storage (1-2 years).

Recipe Ideas:
6

Mild habanero with Anaheim peppers - (1 quart - 8 Habanero’s, the remaining pound being red Anaheim's)
Med habanero with sweet peppers - (1 quart - 18 Habanero’s, the remaining being roasted sweet peppers)
Roast and peel the peppers ahead of time for a nice alteration.
The 'Pickle Pebble' jar weights may be found here: https://www.amazon.com/Masontops-Pickle-Infinity-Weights-Fermenting/dp/B00V41EZNC?th=1

Gallery

 

Ingredients

Main Ingredients
 1 lb 1 pound Hot Peppers (any kind) (Choose your heat, mix with sweet peppers for a milder version...)
 1 ½ cups Water
 1 tbsp Salt (Pickling)
Optional Ingredients
 ¼ cup Vinegar
 ¼ tsp Xanthan Gum (for a more viscous sauce)
Materials
 1 qt Jar and Lid

Directions

Prep. and Mix
1

Coarsely chop the chilies and pack firmly into a non-reactive container along with the optional vinegar (Note: this recipe fills a quart jar perfectly). Pour in enough of the brine to cover peppers by 1/2”-1”.

2

Keep peppers submerged with a weight. 'Pickle Pebbles' work well for this, although a sealed bag filled with a 5% salt brine, or sterilized stone will work also. Loosely cover with a tightly woven cloth or (preferably) seal with an airlock.

Ferment and Wait
3

Let sit in a dark place at room temperature to ferment for between 2-8 weeks (or longer, let your taste buds be your guide...).

4

When you’re done waiting, blend thoroughly and add any additional vinegar/water/salt as needed to taste. This is also the time to add in the optional xanthan gum. Strain the final sauce if desired.

5

Final PH must be below 4.5 for long term storage. Water bath can it if you need to store it longer than 6 months, otherwise, refrigerate for optimal flavor for long term storage (1-2 years).

Recipe Ideas:
6

Mild habanero with Anaheim peppers - (1 quart - 8 Habanero’s, the remaining pound being red Anaheim's)
Med habanero with sweet peppers - (1 quart - 18 Habanero’s, the remaining being roasted sweet peppers)
Roast and peel the peppers ahead of time for a nice alteration.
The 'Pickle Pebble' jar weights may be found here: https://www.amazon.com/Masontops-Pickle-Infinity-Weights-Fermenting/dp/B00V41EZNC?th=1

Notes

Fermented Hot Sauce
Chocolate CakeBy Romneya QuennellOur family's chocolate cake recipe. We mainly make cakes just for birthdays so we tend to go all in with multiple layers and ornamentation, but you can make this as simple as you like.
Corn BreadBy Romneya QuennellThere's nothing like a slice of cornbread to go along with chili or beans!
Drunkards NoodlesBy Roger QuennellRice noodles cooked with basil, tomato, pepper and onion make up this quick and delicious dish!
Tikka MasalaBy Avani QuennellA popular Indian dish flavored with tomatoes garlic and with meat marinated in yogurt.