Fermenting Peppers-> Hot Sauce
- justahomecook2017
- Jan 20
- 1 min read
(We have 8 jars made with 8 different varieties of peppers, fruits, and spices) (We saved are drained pepper mixture to dehydrate for a dry rub)
Step 1: Pick Your Peppers
🌶️ Jalapeños (mild)
🌶️ Serranos (medium)
🌶️ Habaneros (hot)
🌶️ Mix for depth
Step 2: Prep
🔪 Remove stems (keep seeds for heat)
🧄 Add garlic, onion, or fruit (pineapple/mango works great)
🥣 Pack tightly into a clean jar
Step 3: Brine
💧 2–3% salt brine
(About 1 tbsp salt per 2 cups water)
⬆️ Keep peppers fully submerged
⏱️ Ferment 7–21 days at room temp
Step 4: Blend
🌀 Strain (save brine!)
âž• Add vinegar + some brine
🥄 Blend until smooth
🔥 Simmer if you want a thicker, milder sauce
Step 5: Bottle + Flex
🧴 Label it
📸 Pour shots
🌶️ Drizzle shots
đź‘€ Reaction taste tests
Comments