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Homemade: Basic Fermented Hot Sauce

This is an easy to make basic fermented hot sauce that lets the taste of the peppers shine. It makes a great sauce for table use, where a little bit will go a long way to add flavor and fire to your meals. Bottled and kept tightly closed, it will keep for several months in the refrigerator.  And it would make a nice homemade gift for your hot sauce loving friends and relatives!

You can strain the fermented pepper mix for a liquid sauce, or use as-is for a chunky sauce. Either way you decide to do it, you can vary the types of peppers used and the length of fermenting time to make a one-of-a-kind sauce that is sure to delight you and anyone else you care to share it with.

Basic Fermented Hot Sauce
adapted from several recipes

1 cup hot ripe peppers
1-1/2 tsp salt
1 tbsp white wine vinegar or cider vinegar

1. Wash peppers thoroughly and let drain. Remove stem from peppers, leaving the green ‘cap’. Coarsely chop.
2. Combine peppers and salt in food processor. Process until peppers are finely chopped into very small pieces.
3. Spoon pepper mixture into clean glass jar with loose fitting lid. Let sit at room temperature for 1 to 4 weeks. Mixture should begin bubbling in a few days. If fuzzy ‘bloom’ develops on surface, skim off and discard.
4. Add vinegar to jar and stir to combine.
5. Set a fine-mesh strainer or sieve over a mixing bowl. With a spoon, press the chili mash into the sides of the strainer to extract the juice and as much of the pulp as possible, leaving the skins and seeds behind in the strainer. For a chunky sauce, you can skip the straining and use as-is.
6. Transfer contents to small, clean glass jar and refrigerate. Makes about 4 ounces of strained sauce, or 1/2 pint if used as-is without straining.

Servings: 24 (serving size 1/2 tsp)

Nutrition Facts
Nutrition (per serving): 3 calories, <1 calories from fat, <1g total fat, <1mg cholesterol, 146.3mg sodium, 21.8mg potassium, <1g carbohydrates, <1g fiber, <1g sugar, <1g protein, 1.3mg calcium, 0g saturated fat.

 

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