A simple delicious recipe for Fermented Hot Sauce using fresh summer chilies, with no special equipment and only 20 minutes of hands on time!
Salt Water Brine:
After fermenting, add vinegar and other seasonings to taste.
Heat the water and stir the sea salt into the warm water until dissolved. Let cool to room temp.
Wearing gloves, slice the small hot peppers in half, and remove seeds if you like (for less heat). I left the seeds in mine. The stems can also remain. If adding bell peppers to temper the heat, cut into strips. Thinly slice the carrot (do not peel), slice the shallots and slice the garlic.
Layer all into a 2 quart jar. Pour the salt water brine into the jar over the chilies, pressing them down under the liquid. If you need to add more brine, remember to use the ratio of 1 teaspoon salt per 1 cup of water.
Weight the chilies down with canning weights (or use a small ziplock bag filled with water, to weigh the veggies down). You want the veggies completely submerged under the brine. Cover lightly with a lid and place the jar in a pan or bowl to collect any liquid that may spill over.
Place in a cool dark place (or cover with a kitchen towel and leave on the kitchen counter) for 5-7 days or until brine appears slightly cloudy. Tap the container and see if there is any activity, bubbles, or effervescence.
You will know it is fermenting by the cloudy water and little bubbling and activity. You can always ferment longer for even more flavor!
After 5-7 days, strain the brine, saving it. Place the fermented peppers, onions, garlic and carrot into a blender. Add 1 cup of the brine and blend until smooth as smooth as possible. Add the vinegar, (and sugar if you prefer a sweeter hot sauce like Sriracha), and more brine to desired thickness.
Place in a squeeze bottle and store in the fridge.
The flavors will continue to develop and get more complex over time.
This should keep up to 6 months in the fridge ( probably even longer).
Regular tap water may containe too much chorine in it, inhibiting the fermentation process. Try to use filtered water if possible.
I use fine ground salt. If using course ground salt you may need to add a pinch more.
Use any chili pepper you like, or a blend of different peppers (in the same color palate) . To temper the heat, feel free to add a similar colored bell pepper. Also, the fermentation will mellow the heat a little.
If you need more water to cover or fill the jar, use 1 teaspoons salt per cup of warm water.
Substitute sweet red, yellow or green bell pepper, to temper the heat. Think about color, you will be blending the sauce, so I perfect to stick with the same color scheme to make a vibrant colored sauce. For example, I prefer not to mix red and green peppers ( which equal brown) but up to you. 😉
You could easily halve this recipe or use two quart sized jars.
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