Fermented Hot Sauce

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: banana peppers

Jalapeños offer a milder heat, while banana peppers are more economical.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Blackberries are lower in sugar and frozen blueberries are often cheaper.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: bottled lime juice

Lemon juice provides a similar acidity, while bottled lime juice is often cheaper.

Gather red Fresno peppers and fatali peppers from the garden.

Cut the pineapple into large chunks and place it in a jar.

Add chopped onion on top of the pineapple.

Toss in a few garlic cloves without measuring.

Cut the stems off the peppers and slice them in half to avoid air pockets.

Layer the peppers in the jar with the other ingredients.

Prepare a saltwater brine solution, aiming for a 5% salinity using 50 grams of kosher salt per liter of water.

Dissolve the salt in the water and ensure there is enough brine to completely submerge the vegetables.

Find a non-reactive weight to keep the vegetables submerged, avoiding metal.

Cover the jar with cheesecloth or paper towels secured with rubber bands to allow air in while keeping bugs out.

Let the jar sit at room temperature for 1 to 2 weeks to ferment, checking for any white flaky material on the surface.

After 2 weeks, check the fermentation; the brine should be foggy but the ingredients should look fresh.

Skim off any white flaky material if desired, being careful not to disturb the contents too much.

Blend the pineapple, red Fresno peppers, onion, and garlic together.

Add the fatali peppers to the blender and blend until reaching the desired heat level.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary