Go Back

Hot Sauce

Print Recipe
Total Time 7 days

Ingredients
  

  • 8 oz Chili peppers (226 g), tops off, coarsely chopped
  • 1/4 cup water
  • 2-3 cloves garlic, peeled, crushed, coarsely chopped
  • 1 tsp salt (2-3% of fresh peppers by weight)
  • 1/4 cup vinegar (ACV of course, but others are fine)

Instructions
 

  • If your peppers are dehydrated, reconstitute by soaking in hot water for 2 minutes.
  • Put everything other than the vinegar in a food processor.
  • Pulse until chunky.
  • Put in a glass jar, covered with cheesecloth, and let sit on your countertop for 1-2 days.
  • Add the vinegar, stir, re-cover with cheesecloth, let sit for 5-7 days.
  • Blend until smooth, filter through cheesecloth - squeeze the liquid out WHILE WEARING GLOVES. You don't want to risk getting this into your eyes.
  • If the sauce is too thick, add a little water or vinegar - to taste.
  • Bottle, refrigerate for up to 2 months. Shake well before use.

Notes

If your sauce is drying out on your counter, add a bit of water or vinegar, and put on another layer of cheesecloth. You can cover the jar, but the fermentation process might blow the lid off and make a big mess.