Fermented Hot Sauce

Name: Fermented Hot Sauce
Prep time: 20 min
Total time: 20 min
Yield: 32 servings
Cuisine: American
Ingredients: 1 lb fresh red Fresno or cayenne chili peppers, stems removed; 6 garlic cloves, peeled; 2 tsp non-iodized kosher salt; 2 cups filtered or non-chlorinated water; 1/4 cup white vinegar

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.

20 minMediumServes 3210 cal/serving

AmericanSauceFermentedVeganLow CarbKetoPaleoGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

1 lb fresh red Fresno or cayenne chili peppers, stems removed
6 garlic cloves, peeled
2 tsp non-iodized kosher salt
2 cups filtered or non-chlorinated water
1/4 cup white vinegar

Instructions

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.
2

Roughly chop 1 lb fresh red Fresno or cayenne chili peppers (stems removed) and 6 garlic cloves (peeled), then pack them tightly into the jar with the brine. All solids should be submerged.
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.
4

Once the ferment smells tangy and pleasantly sour, drain the solids and reserve the brine.
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.
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.
7

Pour into clean bottles or jars and refrigerate. The sauce keeps for up to 6 months refrigerated.

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Questions

Do I need any special equipment for Fermented Hot Sauce?

Beyond a knife and a board, the method uses a blender (step 5), cheesecloth (step 3) and a fine-mesh sieve (step 6). If you do not have one, a clean thin dish towel replaces the cheesecloth.

How hot is Fermented Hot Sauce?

Moderately. The heat in Fermented Hot Sauce comes from 1 lb fresh red Fresno or cayenne chili peppers, stems removed. For a milder plate, remove the seeds and ribs from the chilies, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Fermented Hot Sauce low-carb?

A serving of Fermented Hot Sauce carries 2 g of carbohydrate. Against a strict 20 g keto day that is 10 percent of the budget; against a moderate 100 g low-carb day it is 2 percent.

How many carbs are in Fermented Hot Sauce?

One serving (the recipe makes 32) has 2 g of carbohydrate in about 10 calories, with 0 g protein and 0 g fat, plus 160 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Fermented Hot Sauce ahead?

Yes, it takes well to being made ahead. Refrigerate Fermented Hot Sauce in a sealed jar and use it within four to five days. It also freezes flat in a bag for up to three months.

Serve it with

Rosemary Garlic Pork Tenderloin with Roasted Carrots main
Crispy Baked Chicken Wings starter
Merguez Sausage with Peppers and Onions main

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