How to Make Lacto Fermented Hot Sauce at Home!

hot peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and can be used for a less spicy sauce.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity flavor while being a healthier option.

Introduce the recipe for lacto fermented hot sauce using Fresno chilies.

Cut off the tops of the Fresno chilies and squeeze out the seeds.

Roughly chop the chilies after cutting them in half.

Weigh the jar to use for fermentation and note the weight.

Add the chopped chilies to the jar and note the weight again.

Prepare a wet brine using 30% tart cherry juice and 800 ml of water, then calculate 3% of the water's weight in salt, which is 24 g.

Dissolve the salt in the brine liquid and pour it over the chilies until they are covered.

Add a weight to keep the chilies submerged under the brine, using a water-filled bag, then close the lid and label the jar.

Let the mixture ferment for up to 2 weeks, burping it daily to release gas and tasting the chilies for flavor and texture.

After 2 weeks, drain the brine and set it aside for later use.

Chop half an onion and 4 cloves of garlic, then set them aside.

In a frying pan, heat extra virgin olive oil and add the garlic and onions, cooking until golden brown for about 10 minutes.

Blend the chilies with the cooked onions and garlic, adding 600 ml of the reserved brine in stages to achieve desired consistency.

Add xanthan gum gradually to thicken the sauce, blending until the desired thickness is reached.

Transfer the hot sauce into a clean bottle and label it for storage in the fridge.

Cooking Techniques

Equipment Needed

Spice Level: