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homemade fermented hot sauce

Recipe by
barbara lentz
beulah, MI

I left the seeds in and this is really hot and spicy with a great flavor.

yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For homemade fermented hot sauce

  • 5 c
    hot water
  • 2 1/2 Tbsp
    sea salt
  • 1 lb
    chili peppers
  • 1
  • 8 clove
  • 2 md
  • 1
    red bell pepper seeded
  • 1/4 c
    apple cider vinegar
  • 1 c

How To Make homemade fermented hot sauce

  • 1
    Dissolve the sea salt in hot water and let water cool to room temp.
  • 2
    Chop the stems off the chili peppers and seed them if you wish. Thinly slice the carrot . Chop the onions and red bell pepper. Place the peppers, carrot, onions, red bell pepper and garlic cloves in a food processor. Process until well incorporated. Press into mason jars leaving an inch head space. Pour the brine over the veggies. Make sure they are well emerged in the brine. Place lids on jars and place in a dark place on a rimmed tray and let sit for 7 days. Check daily and press down with a spoon releasing the bubbles. There may be some spill over from the fermenting.
  • 3
    Place in food processor and add the apple cider vinegar and sugar. Process until it becomes a smooth as possible. Strain the solids our with a fine mesh strainer. Store in fridge

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