Jigsaw - 🔥SUPERHOT🔥 fermented homemade 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.

Harvest fresh Vitaly gourmet jigsaw peppers from the garden.

Weigh out 270 grams of peppers for the hot sauce.

Mix in 2% salt with the peppers before sealing them in a bag.

Vacuum seal the bag with the mixed peppers and salt.

Place the vacuum-sealed bag in a temperature-controlled fermentation fridge (furminator) set to 19 degrees Celsius.

Ferment the peppers for about six weeks, checking for signs of fermentation.

After six weeks, check the fermentation; the bag should be inflated and the smell should be fruity.

Test the pH of the fermentation; it should be around 4.0 before adding vinegar.

Add vinegar to the fermented mixture to thin it out for bottling.

Fill seven and three-quarter bottles with the hot sauce mixture.

Keep one bottle for personal use and prepare six bottles for sale.

Taste the hot sauce to evaluate flavor and heat, noting the sweetness from the vinegar.

Cooking Techniques

Equipment Needed

Spice Level: