Fermented Hot Sauce

Updated at: Thu, 17 Aug 2023 00:19:41 GMT

Step 1

Remove the tops of peppers and slice them all in half lengthwise. Place them in a jar and fill it up with water and fine sea salt. Keep them submerged with a heavy object and close with a lid.

Step 2

Let them sit out at room temperature for anywhere between 5 days and 2 weeks.

Step 3

Once your peppers have reached the point where you think they are ready, strain them through a mesh strainer; reserving the brine.

Step 4

Take cloves of garlic peeled and thinly slices and place them in a saucepan with neutral tasting oil. Toast the garlic gently over medium-low heat until they turn golden brown. Strain them through a fine mesh strainer and reserve the garlic and oil separately.

Step 5

In a blender, combine the garlic, fermented peppers, white vinegar and your pepper brine. Start blending at high speed until it turns smooth. Stream in half of your oil from your garlic and add a little bit of salt to taste.

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