Learn how to make a fermented hot sauce with these 7 simple ingredients that will give new meaning to your chilis and peppers. Ive been recently growing a ton of ghost, apache, and scotch bonnet peppers and thought how could I use these before they go bad? With that question in mind, I decided to mix them together to create this tasty hot sauce that packs the heat. Before you even consider this being too difficult of a task, let me reassure you that it takes maybe 5 minutes of actual prep time to make this. Once you place the hot sauce mixture on the counter top, you just let nature do its thing and allow the fermentation process to begin. After 5 days, you have one heck of a sauce! Making your own hot sauce is a fun DIY project and a great way for beginners to learn how to ferment, you should give it a try.
Yield 4 oz. or 1/2 cup
2 ghost peppers
2 scotch bonnet peppers
10-12 hot apache peppers
1 medium carrot, sliced
2 garlic cloves, peeled
3/4 tsp. coarse sea salt
1/4 cup filtered water
1/4 cup apple cider vinegar
- Blend all of the ingredients except for the vinegar. Add mixture into a clean mason jar and cover with a cheese cloth. Allow to sit on the counter for 24 hours before adding the apple cider vinegar to the mixture.
- Keep covered on the counter for 5 days. Pour mixture into a cheesecloth lined colander and squeeze out all of the liquid (be sure to wear gloves).
- Heat hot sauce in a sauce pot until it reaches 185 degrees F. Bottle hot sauce in a mason jar and allow to cool before storing in the refrigerator.
Chef’s tip: For a more mild hot sauce, take out the seeds from the peppers before pulverizing them in the blender.