Habanero Hot Sauce | Lactic Fermentation

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: serrano peppers

Jalapeños provide a milder heat, while serranos are more affordable.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a fruity flavor.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder is convenient and has a longer shelf life.

Wash 1 kilo of habanero chilies in cold water without drying them.

Remove the stems from the habanero chilies.

Chop the habaneros very finely using a food processor.

Mix the chopped habaneros with 20 grams of sea salt until well combined.

Transfer the mixture into a jar, filling it up and placing the lid on without sealing it to allow fermentation gases to escape.

Place the jar in a dark place for one month to ferment.

After a few days, check the fermentation; if the chopped habaneros float above the liquid, place a piece of baking paper on top to keep them submerged.

After four weeks, check the fermentation; it should smell like Tabasco.

Fill sterilized jars with the fermented mixture, leaving space at the top.

Add 200 milliliters of rice vinegar to each jar and let it rest for another week.

Filter the habanero paste, squeezing out all the juices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary