This year I wanted to try making hot sauce for friends and family. Something similar to Tabasco or Franks Red Hot. Both of those hot sauces are fermented. I have made cultured food before: cultured pickles, kimchi, and cultured beets. This recipe is very similar to the cultured beets and just as easy.
Start with 4 cups of clean filtered water. Add 3 tablespoons of Himalayan salt. Stir well to dissolve. Wash the hot peppers well under tap water. I used about 2 cups of hot peppers. I randomly chose the cayenne pepper because I wanted a spicy sauce. If you want a milder sauce use something like jalapeno or poblano peppers. Remove the stems and chop the peppers up into small pieces.
Place peppers into the brine. Allow to ferment in a cool, dark place for about 3 weeks. Open jar daily to push down the peppers and release any gases. This also helps prevent mold from forming. After about 3 weeks, the liquid will start looking murky. This is a good thing.
Place the peppers and brine into a blender. If you want the hot sauce to be liquidy add all the brine. If you want it to be thicker, pour out the brine. It is ideal to drain the brine and slowly add it in until the desired consistency. Next time I make this I would probably use just enough brine to cover the hot peppers before fermenting.
You can now keep the hot sauce in the fridge. If you want to flavor add garlic, or other spices. You can even add apple cider vinegar to make it a little sour like Franks Red Hot.
Homemade Basic Hot Sauce
- 4 cups of filtered water
- 2 cups of hot peppers of your desire heat level (I used cayenne)
- 3 tablespoons of Himalayan salt
Dissolve the salt in the water. Rinse hot peppers well and remove stems. Chop into small pieces. Place in brine and allow to ferment in a cool dark room for 3 weeks. Stir daily to prevent mold and release gases. After 3 weeks, place in a blender and enjoy. You can flavor the hot sauce using garlic, spices and apple cider vinegar.
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