How to Make Fermented Hot Sauce : Preserving the Harvest

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.

Chop hot peppers and garlic finely.

Combine chopped peppers, garlic, and onion in a clean glass jar.

Add grated carrots for sweetness and color.

Pour in water until the mixture is submerged.

Add salt and stir to dissolve.

Cover the jar with a cloth to allow air flow while keeping out contaminants.

Let the mixture ferment at room temperature for 1-2 weeks, stirring daily.

Taste the sauce after a week; it should be tangy and slightly bubbly.

Once fermented to your liking, blend the mixture until smooth.

Strain the sauce through a fine mesh if a smoother texture is desired.

Transfer to a clean bottle and add vinegar to taste.

Seal the bottle and refrigerate to stop fermentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary