How to Make Fermented Banana Hot Sauce

Peel and chop the bananas into pieces of similar size.

Process the habanero peppers by removing some of the ribbing and seeds for consistency and to reduce heat.

Make the brine by whisking 2.5 tablespoons of salt in water until dissolved.

Layer the ingredients into a fermentation jar: bananas, hot peppers, bell pepper, onion, and garlic.

Add a glass fermentation weight to the jar.

Fill the fermenter with water to cover the ingredients and top with a lid and airlock.

Ferment for 2-3 weeks.

After fermentation, remove the fermentation weight from the jar.

Scoop the solids (peppers, banana, onion) into a blender, leaving the liquid behind.

Add 1 cup of the fermented brine and 1 cup of white vinegar to the blender.

Blend the mixture until smooth and transfer into bottles.

Store the hot sauce in the fridge to prevent further fermentation.

Equipment Needed

Spice Level: