How to Make Fermented Papaya Thai Chili Hot Sauce | Lacto-Fermented Hot Sauce Recipe

Cut the papaya in half and remove the seeds.

Chop the papaya into cubes.

Cut off the stems of the Thai chilies.

For the brine, mix 2 tablespoons of kosher salt with 1 quart of water and stir.

Layer the ingredients in a jar: add garlic, scallions, Thai chilies, papaya cubes, cilantro, lime peels, and more scallions and peppers as desired.

Top with a glass fermentation weight.

Pour the brine over the ingredients, ensuring everything is submerged.

Add fish sauce if using, or substitute with soy sauce or coconut aminos, or leave it out.

Seal the jar with a lid and airlock, and let it ferment for 2 to 3 weeks.

After fermentation, transfer all solids to a blender.

Add 1 cup of brine and 1 cup of vinegar to the blender with the solids.

Blend until smooth, adjusting thickness with more brine or vinegar if necessary.

Transfer the blended hot sauce into bottles and store in the fridge.

Equipment Needed

Spice Level:

Dietary

Allergens