How to Make Homemade Hot Sauce from your Peppers!!!!

fresh chili peppers

🥗Healthier: dried chili peppers

💰Cheaper: cayenne pepper

Dried peppers can be lower in calories and cayenne is often cheaper.

vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often more affordable and adds a unique flavor.

garlic

💰Cheaper: garlic powder

Garlic powder is a budget-friendly alternative with a longer shelf life.

Clean the peppers thoroughly using gloves to avoid skin irritation from the oils.

Cut the stems off the peppers and slice them in half to allow brine to penetrate.

Mash the peppers to fill them into jars, ensuring they are compact.

Prepare the brine using a 2.5% salt to water ratio; measure the water and calculate the salt needed (e.g., for 2048 grams of water, use about 51 grams of salt).

Mix the salt into the water until dissolved to create the brine.

Fill the jars with the mashed peppers and pour the brine over them, ensuring the peppers are submerged.

Use a sliced onion to cap the peppers and keep them submerged in the brine.

Seal the jars with airlocks to allow gases to escape while preventing air from entering.

Let the jars sit at room temperature for about a month, checking weekly for bubbles and shaking gently to release trapped gas.

Monitor for any signs of mold and ensure the fermentation stays clean.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary