Fermented Hot Sauce

Slice the small hot peppers in half, and remove stems and seeds if you like (for less heat). If your pepper are very hot, wear gloves. If adding bell peppers to temper the heat, cut into thin strips. Thinly slice the carrot (do not peel), slice the shallots, and slice the garlic.

Layer all into a clean 2-quart mason jar. Top with a cabbage leaf to hold things down (optional) and pour the brine into the jar over the chilies, pressing them down under the liquid. If you need to add more brine, remember to use the ratio of 1 1/4 teaspoon salt per 1 cup of water.

Weigh everything down with a fermentation weight (or use a small ziplock bag filled with water to weigh the veggies down or try a clean shot glass). You want the chilies completely submerged under the brine. Anything that touches air, may mold, so either spoon it out or push it down. Cover loosely with a lid ( or cheesecloth and rubber band) and place the jar in a pan or bowl to collect any liquid that may bubble over. The lid is loose here so gasses can escape easily, but no creatures can get in.)

Place in a cool dark place, like the basement, 65-70F is ideal, (or the bottom cupboard in the kitchen) for 5-10 days or until signs of fermentation.

On day 3-5

Check for fermentation: Tap the container and see if any tiny bubbles rise to the surface, check for a cloudy brine ( see notes) or check the bowl underneath, to see if there was any overflow. All signs of activity! Ferment 7-10 days, long enough to soften those carrots that you will be blending. And you can always ferment longer for even more flavor- I’ll often ferment 12 -14 days. Sometimes I’ll ferment 7 days, then place the jar in the fridge for a few weeks before blending. The longer the ferment, the tangier and more flavorful this will become, and the more mellow the heat. *If there are no signs of fermentation, give it a couple more days- then check the troubleshooting section in the post.

After 7 days and signs of fermentation, strain and SAVE the brine. Place the fermented peppers, onions, garlic, and carrots into a blender and discard the cabbage leaf. Add 1 cup of the brine and blend until smooth as possible. This may take a couple of minutes. Add the vinegar if using, (and honey if you prefer a sweeter hot sauce like Sriracha), and more brine to desired thickness. At this point, you can blend in optional spices and herbs. ( 1/2-1 teaspoon spices, 1-2 tablespoons fresh herbs).

Don’t be alarmed if it is overly spicy- the heat level will significantly mellow with time, as it continues to ferment in the fridge after 1-2 weeks. Place in a squeeze bottle and store in the fridge, leaving the tip open (or loose) for gasses to escape.

Do not place in a sealed jar unrefrigerated

– this will result in an explosion– and a great big mess- as the hot sauce is still alive and fermenting! BE WARNED! I have the best luck with using in squeeze bottles and leaving the cap off in the fridge.

If transporting to a friend as a gift, it is ok to seal for short periods of time (a few hours) but make sure to tell them to refrigerate it and loosen the lid, very soon after receiving.

The flavors will continue to develop and get more complex over time, the heat mellowing.

To use, cover the tip of the opening with your finger and give a shake before using.

This will keep up to 12 months in the fridge (probably even longer!).