Roasted And Fermented Serrano Pepper Hot Sauce | Homemade Lacto Fermented Hot Sauce 🔥🌶🌶

serrano peppers

💰Cheaper: jalapeño peppers

Jalapeños are more widely available and less spicy.

white vinegar

🥗Healthier: apple cider vinegar

Apple cider vinegar adds a different flavor profile.

salt

sugar

🥗Healthier: honey

Honey provides a natural sweetness.

Wash serrano peppers under cold running water and let them air dry for 10-15 minutes.

Roast serrano peppers over a flame for about 1-1.5 minutes on each side until they have a little char and are slightly blistered.

Cut off the stems of the roasted serrano peppers and slice them into half-inch thick medallions, leaving the seeds and placenta intact.

Dice half of a yellow onion into medium pieces.

Smash six cloves of garlic to release their juices.

In a clean mason jar, combine the sliced serrano peppers, diced onion, and smashed garlic.

Weigh the jar's contents and record the weight; then calculate 3% of that weight to determine the amount of salt needed for the brine.

Dissolve the calculated amount of fine sea salt in some water and pour the brine back into the jar until the ingredients are submerged.

Use a weight to keep the ingredients submerged under the brine level and cover the jar.

Ferment the mixture for about a month at a temperature of 68-75°F, checking for signs of fermentation after 4-5 days.

After fermentation, strain the mixture, reserving the brine for later use.

Blend the strained mixture with a little of the reserved brine until reaching the desired consistency, about 30 seconds.

Squeeze half a lime into the blended sauce for added flavor.

Cooking Techniques

Equipment Needed

Spice Level: