fermented hot sauce recipe
Here is the fermented hot sauce recipe for those who enjoy a tangy kick with their heat. Not only does fermenting chiles bring out their full flavor, but it also adds healthy bacteria to your sauce. Drizzling this zesty and robust fermented hot sauce recipe over tacos, grilled meats, or even soups for an additional flavor explosion is the best way to enjoy it.
Ingredients
- 2 cups fresh red chilies jalapeños, Fresno, or habanero: Use a mix for balanced heat.
- 4 garlic cloves minced: Adds aromatic flavor.
- 1 tablespoon sea salt: Necessary for fermentation.
- 2 cups water filtered: Helps create the brine.
- 1 tablespoon sugar optional: Balances the heat and tang.
- 1/4 cup apple cider vinegar: Adds tang and helps preserve the sauce.
Instructions
- Prepare the chilies: Chop the chilies and remove stems. Keep seeds for more heat or remove for less.
- Make the brine: Dissolve sea salt in water in a large jar.
- Combine: Add the chilies and garlic to the brine, making sure they’re submerged. Cover loosely to allow gases to escape.
- Ferment: Leave the jar in a cool, dark place for 5-7 days. Burp the jar daily to release gases.
- Blend: After fermentation, blend the chilies and garlic with a bit of the brine until smooth.
- Add vinegar: Stir in the apple cider vinegar for tang and preservation.
- Store: Transfer the sauce to a bottle and refrigerate for up to 6 months.
Notes
- Choosing chilies: Select fresh, ripe chilies for the best flavor. You can use a mix of mild and hot chilies to adjust the heat of your fermented hot sauce.
- Fermentation time: For a milder tang, ferment the sauce for 3-5 days. For a stronger tang, you can extend the fermentation time up to 10 days.
- Checking the ferment: During fermentation, be sure to burp your jar daily by loosening the lid to release any built-up gases.
- Storing: This sauce can be stored in the refrigerator for up to 6 months, where it will continue to develop in flavor.
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