Description
Unlock a world of vibrant flavor with this incredible fermented hot sauce recipe. It’s a simple yet rewarding way to transform simple peppers into a complex, tangy, and delightfully spicy condiment that will elevate everything it touches.
Ingredients
4 cups fermented peppers
2 Tablespoons distilled white vinegar
4 Tablespoons butter (melted)
2 Tablespoons fermenting brine (plus more, as needed)
Instructions
Strain the fermented peppers, saving the brine. Place four cups of the peppers into a high-powered blender or food processor. If you have fermented garlic cloves, add them now.
Add the vinegar, melted butter, and two tablespoons of the reserved brine. Blend until the mixture is smooth.
Adjust the consistency by adding more brine until it reaches your desired thickness. Remember that the hot sauce may thicken in the refrigerator if you’ve used an oil that solidifies when cold.
Pour the hot sauce into bottles and store in the refrigerator for up to 12 months.
Notes
For the smoothest possible hot sauce, a high-powered blender is your best friend. Blend for a good minute or two, scraping down the sides as needed, to ensure there are no chunky bits left.
The fermenting brine is essential for both flavor and consistency. Use it generously to thin the sauce to your liking, but remember it will thicken when chilled.
Ensure your bottles are clean and sterilized before pouring the hot sauce in. This helps to maintain the quality and longevity of your homemade condiment. A funnel can be very helpful here!
Fermentation can produce wonderfully unpredictable flavors. Taste your hot sauce mixture before bottling and adjust with a tiny bit more brine or vinegar if you feel it needs it.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Condiments
- Cuisine: N/A
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A