Fermented Hot Sauce
A delicious and simple hot sauce with a complexity of flavors and beneficial probiotics. Spicy and tangy, this recipe will give any dish a kick of heat.
Servings 12
Calories 56kcal
Ingredients
Fermented Peppers
- Hot peppers - Anaheim Fresno, jalapeño, or a combination
- Salt
- Filtered or distilled water
Hot Sauce Ingredients
- 400 grams fermented hot peppers approx 4 cups of roughly chopped pepper
- 3-4 tablespoons saved ferment brine **less is more so that the final product is not too watery
- 2 tablespoons white vinegar or apple cider vinegar
- 1-2 teaspoon organic cane sugar
- 4 tablespoons neutral tasting oil
- Salt to taste
Instructions
Ferment The Peppers
- Choose which peppers you’d like to ferment. I chose a combination of anaheim peppers and ‘yellow hot’ peppers. Fresno and jalapeño are another great choice.
- Remove stems, slice in half, remove seeds if you wish.Remove the ribs and seeds if you want a milder hot sauce.
- You will need 3% salt brine to have a successful fermentation when fermenting peppers.
Using a kitchen scale, weigh your peppers and filtered water (minus the weight of the jar) to determine how many grams of salt you need. Example: If the peppers and water combined weigh 900 grams, then you’ll need to add 27 grams of salt. (900 x .03 = 27) - Usually, I use about 4 tablespoons of salt per 1/2 gallon of water. Heat up about 2 cups of water until warm, and stir in salt to dissolve.
Add salt water mixture to remaining water and then pour over the peppers in the mason jar making sure to leave some head room.
Add a fermentation weight and ensure the peppers are below the brine. - Seal the jar loosely or use a pickle pipe, to accommodate for bubbles during fermentation.
Taste your ferment after three days to see how it’s progressing. Depending on the temperature of your house, it may take anywhere from three to seven days.
How To Make Fermented Hot Sauce:
- Strain off the liquid from the fermented peppers and reserve in another container. Roughly chop peppers and combine in a blender with brine from your ferment, vinegar, sugar, and oil. Purée in a blender until very smooth, and then taste and adjust salt if necessary. This is your opportunity to get creative and add other flavours, such as ginger, garlic, lemon, etc.
Notes
Suggestions for various add ins:
- 1 tsp of lemon juice and zest from half a lemon
- Roasted garlic
- Garlic and/or onion powder
- Ginger
- Pink peppercorns
- Xanthan gum if you desire a thicker hot sauce
Nutrition
Calories: 56kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 3mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 317IU | Vitamin C: 48mg | Calcium: 5mg | Iron: 0.3mg