How to Make Fermented Habanero Beet Hot Sauce / Homebrew and BBQ HQ

Make a salt brine with 3000 milliliters of water and 101 milliliters of kosher salt, stirring until dissolved.

Peel and cut 7 small beets into pieces.

Chop 1.5 pounds of habanero peppers into pieces, ensuring they are not too fine to allow brine to penetrate.

Peel and slice 2 sweet onions, placing them on top of the chopped habaneros to keep them submerged in the brine.

Add the prepared beets, habaneros, and onions into a gallon jar for fermentation.

Pour the salt brine over the vegetables until the jar is full, ensuring everything is submerged.

Use fermentation weights to keep the vegetables below the brine level, preventing exposure to air.

Seal the jar with an airlock to allow gases to escape during fermentation while keeping contaminants out.

Store the jar in a dark closet for at least one month to ferment.

After six weeks, open the jar and strain off the brine, removing the fermentation weights.

Blend the fermented vegetables in a Vitamix, adding a cup of brine at a time to achieve desired consistency.

Add xanthan gum to the blender to thicken the sauce and prevent separation.

Equipment Needed

Spice Level:

Dietary