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
š¶ļø JalapeƱos (mild)
š¶ļø Serranos (medium)
š¶ļø Habaneros (hot)
š¶ļø Mix for depth
Step 2: Prep
šŖ Remove stems (keep seeds for heat)
š§ Add garlic, onion, or fruit (pineapple/mango works great)
š„£ Pack tightly into a clean jar
Step 3: Brine
š§ 2ā3% salt brine
(About 1 tbsp salt per 2 cups water)
ā¬ļø Keep peppers fully submerged
ā±ļø Ferment 7ā21 days at room temp
Step 4: Blend
š Strain (save brine!)
ā Add vinegar + some brine
š„ Blend until smooth
š„ Simmer if you want a thicker, milder sauce
Step 5: Bottle + Flex
š§“ Label it
šø Pour shots
š¶ļø Drizzle shots
š Reaction taste tests
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