Name: Fermented Hot Sauce
Yield: Makes 1 pint (500 ml) jar. Scale up as needed, however, make sure that you maintain the same brine ratio.
Ingredients: Combination of red, yellow, and orange peppers (hot and sweet); 1 garlic clove, peeled; 1 tbsp (17 g) kosher, pickling, or sea salt; 2 cups (480 ml) filtered or spring water; 1 tbsp (15 ml) white distilled vinegar; ½ medium white onion, peeled

Preparation info

Makes
1 pint
jar. Scale up as needed, however, make sure that you maintain the same brine ratio.

Difficulty
Easy

Appears in

Seed to Table

By Luay Ghafari

Published 2023

About

A summertime favorite, fermented hot sauce is easy to make and adds a spicy kick to tacos, soups, stews, and more. It’s also an excellent way to preserve peppers long-term in the fridge. Please read the fermentation primer on the previous pages before proceeding with this recipe.

Ingredients

2 cups (480 ml) filtered or spring water
1 tbsp (

Method

Instructions

In a nonreactive pot, combine 2 cups of water with 1 tbsp of kosher salt, pickling salt, or sea salt. Warm to dissolve the salt and then set aside to cool.
While the brine cools, prepare the peppers. Cut your peppers into rings or chunks. Size doesn’t matter since we will eventually blend them (see