Here’s a simple recipe for Fermented Hot Sauce! This method allows you to create a flavorful, tangy hot sauce that’s packed with probiotics. You can adjust the heat level by choosing different types of peppers.
Fermented Hot Sauce Recipe
Ingredients
- 1 pound fresh hot peppers (such as jalapeños, habaneros, or serranos)
- 1-2 cloves garlic (optional)
- 1 cup water (filtered or distilled)
- 1 tablespoon non-iodized salt (such as sea salt or kosher salt)
- Optional: 1 tablespoon sugar (to help with fermentation and balance the heat)
- Optional: Additional spices (such as cumin, coriander, or black pepper) for flavor
Instructions
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Prepare the Peppers:
- Wash the peppers thoroughly. Remove the stems and slice them in half lengthwise. If you prefer a milder sauce, you can remove the seeds; if you like it hot, leave them in.
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Make the Brine:
- In a bowl, dissolve the salt (and sugar, if using) in the water. This will be your brine for fermentation.
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Combine Ingredients:
- In a clean glass jar, add the sliced peppers and garlic (if using). Pour the brine over the peppers, ensuring they are fully submerged. You may need to use a weight (like a clean rock or a fermentation weight) to keep the peppers submerged below the brine.
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Cover the Jar:
- Cover the jar with a clean cloth or a fermentation lid to allow gases to escape while keeping contaminants out. If using a cloth, secure it with a rubber band.
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Ferment:
- Place the jar in a cool, dark place (ideally around 60°F to 75°F) for about 1-2 weeks. Check the sauce daily to ensure the peppers remain submerged and to release any built-up gas. You should see bubbles forming, indicating fermentation.
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Blend the Sauce:
- After 1-2 weeks, taste the sauce. If it has reached your desired level of tanginess, transfer the mixture (liquid and solids) to a blender. Blend until smooth. If the sauce is too thick, you can add a little more water to reach your desired consistency.
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Strain (Optional):
- If you prefer a smoother sauce, you can strain the blended mixture through a fine-mesh sieve or cheesecloth to remove the solids. This step is optional, as many people enjoy the texture of the whole peppers.
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Bottle and Store:
- Pour the hot sauce into clean glass bottles or jars. Seal tightly and store in the refrigerator. The flavors will continue to develop over time, and the sauce can last for several months.
Tips:
- Adjusting Heat: Experiment with different types of peppers to find your preferred heat level. You can also mix different varieties for a unique flavor.
- Flavor Variations: Feel free to add other ingredients like onions, carrots, or fruits (like mango or pineapple) to the fermentation process for added flavor.
- Safety: Always use clean utensils and jars to prevent contamination. If you notice any off smells or mold, discard the sauce.
Enjoy your Fermented Hot Sauce! It’s a flavorful and tangy addition to many dishes, perfect for those who love a little heat!