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Brian Sunter

Homemade Hot Sauce

Fermented homemade hot sauce blended with toasted garlic, vinegar, and a mix of sweet and hot peppers.

via joshuaweissman.com

5 min 20 servings
hot-sauce fermented condiment spicy
Scale
Units

Ingredients

  • 1.50 lb peppers
  • 1.25 cup water
  • 3.33 tbsp fine sea salt
  • 8 cloves garlic
  • 0.50 cup neutral oil
  • 456 g fermented peppers
  • 0.50 cup white distilled vinegar
  • 3 tbsp brine
  • — salt

Equipment

  • mason jar
  • saucepan
  • blender

Instructions

Brine

1

Remove the tops of your 1.50 lb peppers (a mix of sweet peppers and hot peppers) and slice them all in half lengthwise. Place them in a 1/2 gallon mason jar and fill it up with 1.25 cup water and 3.33 tbsp fine sea salt . Keep them submerged with a heavy object and close with a lid.

2

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

Hot Sauce

3

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

4

Take 8 cloves garlic , peeled and thinly sliced, and place them in a saucepan with 0.50 cup neutral oil (canola). 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.

5

In a blender , combine the garlic, 456 g fermented peppers , 0.50 cup white distilled vinegar plus 2 Tbsp (150ml), and your pepper 3 tbsp 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.

View Cooklang Source
recipe.cook 
---
title: Homemade Hot Sauce
description: "Fermented homemade hot sauce blended with toasted garlic, vinegar, and a mix of sweet and hot peppers."
servings: 20
time: 30 minutes
tags: [hot-sauce, fermented, condiment, spicy]
cuisine: american
difficulty: medium
url: "https://www.joshuaweissman.com/post/fermented-hot-sauce"
---

== Brine ==

Remove the tops of your @peppers{1.5%lb} (a mix of sweet peppers and hot peppers) and slice them all in half lengthwise. Place them in a 1/2 gallon #mason jar{} and fill it up with @water{1.25%cup} and @fine sea salt{3.33%tbsp}. Keep them submerged with a heavy object and close with a lid.

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

== Hot Sauce ==

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

Take @garlic{8%cloves}, peeled and thinly sliced, and place them in a #saucepan{} with @neutral oil{0.5%cup} (canola). 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.

In a #blender{}, combine the garlic, @fermented peppers{456%g}, @white distilled vinegar{0.5%cup} plus 2 Tbsp (150ml), and your pepper @brine{3%tbsp}. 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.

> Also see: https://wholefully.com/homemade-hot-sauce-recipe/