Fermented Habanero Hot Sauce
Total Time
5-7 days
Prep Time
15 minutes
Rating
4.8 out of 5 stars
(102)
Ingredients
Makes approximately 1 cup
- 10-15 fresh habanero peppers
- 1 tablespoon sea salt
- 2 cups water
- 2 cloves garlic, crushed
- 1 tablespoon sugar
- 1/2 tablespoon apple cider vinegar
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Preparation
Step 1
Wash the habanero peppers thoroughly and remove the stems.
Step 2
In a blender, combine the peppers, garlic, and sugar.
Step 3
Blend until smooth.
Step 4
In a small saucepan, combine the water and sea salt and heat until the salt dissolves. Let it cool.
Step 5
Add the saltwater and apple cider vinegar to the blender and blend until smooth.
Step 6
Transfer the mixture to a clean glass jar, leaving some space at the top for the sauce to expand as it ferments.
Step 7
Cover the jar with a cheesecloth and secure it with a rubber band.
Step 8
Place the jar in a cool, dark place for 5-7 days, checking daily for bubbles and tasting for desired level of fermentation.
Step 9
Once fermented, strain the sauce to remove solids and transfer to a clean bottle.
Step 10
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Chef's notes
Adjust the number of habanero peppers based on desired heat level.
Ensure all equipment is clean to avoid contamination during fermentation.
The sauce can be stored in the refrigerator for up to 6 months.
