Homemade hot sauce

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

Clean chilies: remove stems, and remove seeds to taste (more seeds make hotter sauce). Put peppers into a big jar and add garlic cloves if desired. Add 2% salt by weight and sugar and spices as desired. Cover with water, making sure everything is submerged. Seal and leave on the countertop. Ferment until peppers float and liquid is slightly fizzy (5-7 days in warm weather, up to 2 weeks in cooler weather). Move chilies to a blender and puree them with a small amount of the brine. Continue adding brine until desired texture is reached, and adjust seasoning as desired with vinegar, sugar, salt and/or lemon or lime. Store hot sauce in the fridge. The leftover brine can be used as a condiment or base for vinaigrettes. Try this recipe to start with. Clean chilies: remove stems, and remove seeds to taste (more seeds make hotter sauce). Put peppers into a big jar and add garlic cloves if desired. Add 2% salt by weight and sugar and spices as desired. Cover with water, making sure everything is submerged. Seal and leave on the countertop. Ferment until peppers float and liquid is slightly fizzy (5 to 7 days in warm weather, up to 2 weeks in cooler weather). Move chilies to a blender and puree them with a small amount of the brine. Continue adding brine until desired texture is reached, and adjust seasoning as desired with vinegar, sugar, salt and/or lemon or lime. Store hot sauce in the fridge. The leftover brine can be used as a condiment or base for vinaigrettes. Try this recipe to start with.

Directions at homecooking.show

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer