Fermented Hot Sauce Magic!

Wash and slice the hot chili peppers, carrots, garlic, and onion.

If you’re using a sweet bell pepper to balance the heat, slice that as well.

2. Make the Brine:
In a large jar or bowl, combine filtered water and salt. Stir until the salt is fully dissolved. This will create your brine. Make sure you have enough liquid to fully submerge the ingredients.

3. Assemble the Fermentation Jar:
Place the sliced chili peppers, carrots, garlic, and onion into a clean, sterilized jar. If you want an added tang, include the apple cider vinegar at this stage. You can also add extra salt or sweet bell pepper for milder heat.

4. Fermentation:
Pour the salt water brine over the vegetables, making sure they are completely submerged. You can use a fermentation weight or a clean object to keep the veggies below the brine.

Cover the jar loosely with a lid or cloth to allow gases to escape during the fermentation process.

5. Let It Ferment:
Store the jar in a cool, dark place (like a kitchen cabinet or pantry) for 7-14 days. During this time, the flavors will develop, and the hot sauce will become more complex and flavorful.

Taste the sauce after 7 days, and if it’s fermented to your liking, proceed to the next step. You can let it ferment for up to 14 days for a deeper flavor.

6. Blend and Strain (Optional):
After the fermentation period, blend the mixture until smooth. You can strain it for a smoother texture or leave it as-is for more rustic, chunky sauce.

Taste the sauce and adjust seasoning by adding more salt or vinegar if desired.

7. Store and Serve:
Pour the finished hot sauce into a clean bottle or jar for storage. It can be kept in the refrigerator to slow down the fermentation process, allowing you to enjoy it for several months.

Serving Tips:
Drizzle over tacos, burgers, or grilled vegetables for an extra kick of flavor.

Add a spoonful to soups or stews for a spicy depth.

Serve alongside a cheese platter for a tangy and zesty twist.

Serving and Storage Tips: