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

Fermented Hot Sauce

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