Fermented Hot Sauce
A tangy, complex hot sauce made by fermenting fresh chili peppers in a salt brine, then blending smooth. Plan ahead: allow 5-7 days of fermentation at room temperature.
Ingredients
- 1 lb fresh red Fresno or cayenne chili peppers, stems removed
- 6 cloves garlic cloves, peeled
- 2 tsp non-iodized kosher salt
- 2 cups filtered or non-chlorinated water
- 1/4 cup white vinegar
Instructions
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1
Dissolve 2 tsp non-iodized kosher salt in 2 cups filtered or non-chlorinated water in a clean mason jar, stirring until fully dissolved.
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2
Roughly chop 1 lb fresh red Fresno or cayenne chili peppers (stems removed) and 6 cloves garlic cloves (peeled), then pack them tightly into the jar with the brine. All solids should be submerged.
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3
Cover the jar loosely with cheesecloth or a loose-fitting lid. Leave at room temperature (65-75°F) for 5-7 days, pressing solids down daily. The brine will turn cloudy and bubbles will appear — this is normal and desired.
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4
Once the ferment smells tangy and pleasantly sour, drain the solids and reserve the brine.
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5
Blend the fermented fresh red Fresno or cayenne chili peppers and garlic cloves in a blender until smooth. Add 1/4 cup white vinegar and enough reserved brine to reach your preferred consistency.
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6
Taste and adjust with extra salt or vinegar. Strain through a fine-mesh sieve for a smooth sauce, or leave unstrained for a chunky style.
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7
Pour into clean bottles or jars and refrigerate. The sauce keeps for up to 6 months refrigerated.