How to make your own fermented hot sauce ( please read video description )

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: banana peppers

Jalapeños offer a milder heat, while banana peppers are more economical.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Blackberries are lower in sugar and frozen blueberries are often cheaper.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: bottled lime juice

Lemon juice provides a similar acidity, while bottled lime juice is often cheaper.

Chop 750 grams of chilis into small pieces.

Make a 5% salt brine by mixing 1 liter of bottled water with 5 grams of salt until well incorporated.

Place the chopped chilis into a jar and cover them with the salt brine.

Use a weight to keep the chilis submerged in the brine to prevent exposure to air.

Seal the jar and ferment for about 7 days, checking for bubbles as an indicator of fermentation.

Once fermentation is complete, strain the chilis but keep the brine.

Add 4 cloves of garlic to the strained chilis.

Mix in 3 tablespoons of distilled white vinegar and 4 tablespoons of the brine, adjusting as needed.

Blend the mixture using a NutriBullet until desired consistency is reached, leaving it chunky or smoothing it out as preferred.

Cooking Techniques

Equipment Needed

Spice Level: