Fermented Pepper Sauce Recipe by Chef Shaun 🇹🇹 Foodie Nation

Wash the hot peppers in a mixture of 2 cups of water and 1 teaspoon of baking soda for 10 to 15 minutes to remove chemicals.

Prepare the brine by dissolving salt in water, using sea salt for better dissolution.

Drain the peppers and cut them into smaller pieces to pack the fermentation jar efficiently.

Remove the stems from the peppers before washing them.

Add half of the crushed garlic and the whole bay leaf to the bottom of the fermentation jar.

Pack the cut peppers into the jar, pushing them down to fit as many as possible.

Top the packed peppers with the remaining crushed garlic and thyme.

Prepare a water solution with vinegar and pour it over the peppers until they are fully submerged.

Use an onion as a weight to keep the peppers submerged in the liquid.

Cover the jar and let it ferment at room temperature (ideally 68°F) for 5 days to several weeks, depending on desired flavor.

After fermentation, strain off the liquid and blend the peppers, adding reserved liquid to achieve desired consistency.

Store the finished fermented pepper sauce at room temperature or in the fridge.

Equipment Needed

Spice Level: