Description
- Longer fermentation yields more complex flavors.
- Add fruits like mango or pineapple for a sweeter, tangy twist.
- Use pH testing (below 4.6) to ensure safe fermentation.
- Always keep ingredients submerged to prevent mold.
Ingredients
Scale
- 1 lb fresh chili peppers (your choice of heat level)
- 3 tablespoons non-iodized salt
- 1 quart filtered water (for brine, optional)
- 2 garlic cloves (optional, for flavor)
- Optional add-ins: mango slices, pineapple chunks, cilantro, or smoked paprika
Instructions
- Wash and Prepare Peppers: Rinse peppers thoroughly. Remove seeds for milder heat or keep them for extra spice. Slice peppers into smaller pieces.
- Prepare Brine: Dissolve 3 tablespoons of non-iodized salt in 1 quart of filtered water.
- Pack Jars: Tightly pack sliced peppers, garlic, and any optional add-ins into a clean jar. Pour the brine over the ingredients, ensuring everything is submerged.
- Seal and Ferment: Cover the jar with an airlock lid or loosely secured lid to allow gases to escape. Store in a cool, dark place (65–75°F) for 1-4 weeks.
- Monitor: Check daily for bubbling (a sign of fermentation) and ensure the peppers stay submerged. Remove any surface mold if it appears.
- Blend and Store: Once fermented to your liking, transfer the mixture to a blender and puree until smooth. Strain for a thinner sauce if desired. Pour into sterilized bottles and store in the fridge.
Notes
- Longer fermentation yields more complex flavors.
- Add fruits like mango or pineapple for a sweeter, tangy twist.
- Use pH testing (below 4.6) to ensure safe fermentation.
- Always keep ingredients submerged to prevent mold.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dinner
- Method: Fermentation
- Cuisine: Global
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Carbohydrates: 1g
Keywords: Fermented hot pepper sauce, spicy condiment, probiotic sauce, fermented foods, homemade hot sauce