--- title: "Fermented Hot Sauce" description: "You can make your own fermented hot sauce by blending fresh chilies and leaving them out at room temperature to ferment for a few days. Find ingredients…" url: "https://briansunter.com/recipes/fermented-hot-sauce" --- # Fermented Hot Sauce You can make your own fermented hot sauce by blending fresh chilies and leaving them out at room temperature to ferment for a few days. via [amazon.com](https://www.amazon.com/Joshua-Weissman-Unapologetic-Cookbook/dp/1615649980?&_encoding=UTF8\&tag=bsunter-20\&linkCode=ur2\&linkId=5300e43d60cfb8b95202ef018574abce\&camp=1789\&creative=9325) 10 minutes prep sauce Scale Units ## Ingredients - 680 g chilies - 5 cloves garlic - 27 g salt - 67 g brown sugar - 125 ml distilled white vinegar - 45 ml apple cider vinegar - 0.5 g xanthan gum ## Equipment - blender - jar - fine-mesh strainer - bottle ## Instructions 1 Add the 680 g chilies (jalapeño, serrano, or habanero) and 5 cloves garlic to a blender . 2 Pulse until you get a roughly chopped consistency and then add the 27 g salt and 67 g brown sugar . Process on high speed until you get a coarse paste. 3 Transfer the paste to a jar . Place the lid on top, but do not tighten or screw it on so air can escape, and let it ferment at room temperature for 4 days . Once the paste smells fragrant with a bit of a fermented nose, it's done. 4 Place the chili paste in a blender , along with the 125 ml distilled white vinegar and 45 ml apple cider vinegar . 5 Blend on high speed until as smooth as possible, adding more distilled white vinegar if needed to thin. While the motor is running, blend in the 0.5 g xanthan gum . 6 Strain the mixture through a fine-mesh strainer into a bottle and discard the solids. 7 It's ready to use in whatever you'd like. Store loosely covered in the refrigerator for a very long time. ## Related recipes - [All Purpose Barbecue Sauce](/recipes/all-purpose-barbecue-sauce) [Good general purpose sweet bbq sauce](/recipes/all-purpose-barbecue-sauce) - [Basic Pesto](/recipes/basic-pesto) [Classic basil pesto sauce](/recipes/basic-pesto) - [Cranberry Sauce](/recipes/cranberry-sauce) [Fresh cranberry sauce with orange zest and cinnamon, cooked down to a jam-like consistency.](/recipes/cranberry-sauce) View Cooklang Source recipe.cook ``` --- title: Fermented Hot Sauce description: You can make your own fermented hot sauce by blending fresh chilies and leaving them out at room temperature to ferment for a few days. source: https://www.amazon.com/Joshua-Weissman-Unapologetic-Cookbook/dp/1615649980?&_encoding=UTF8&tag=bsunter-20&linkCode=ur2&linkId=5300e43d60cfb8b95202ef018574abce&camp=1789&creative=9325 tags: [sauce] prep time: 10 minutes cuisine: american difficulty: easy rating: 4.5 --- Add the @chilies{680%g} (jalapeño, serrano, or habanero) and @garlic{5%cloves} to a #blender{}. Pulse until you get a roughly chopped consistency and then add the @salt{27%g} and @brown sugar{67%g}. Process on high speed until you get a coarse paste. Transfer the paste to a #jar{}. Place the lid on top, but do not tighten or screw it on so air can escape, and let it ferment at room temperature for ~{4%days}. Once the paste smells fragrant with a bit of a fermented nose, it's done. Place the chili paste in a #blender{}, along with the @distilled white vinegar{125%ml} and @apple cider vinegar{45%ml}. Blend on high speed until as smooth as possible, adding more distilled white vinegar if needed to thin. While the motor is running, blend in the @xanthan gum{0.5%g}. Strain the mixture through a #fine-mesh strainer{} into a #bottle{} and discard the solids. It's ready to use in whatever you'd like. Store loosely covered in the refrigerator for a very long time. ```