Comes with six 5 oz bottles and lids, peppers, garlic, onion, and filler (tomato or additional green peppers).
Simple Fermented Hot Sauce Recipe (makes a little over one quart)
4 cups filtered water, lukewarm
5 teaspoons finely ground sea salt (or Pink Himalayan salt) – use 1 1/4 teaspoon salt, per 1 cup of water.
Fill up a one quart mason jar with:
- 1 quart chili peppers, sliced in half or chopped roughly
- Two medium tomatoes (for red sauce), or additional green peppers (for green chili), diced
- 4–6 garlic cloves, cut in quarters
- Small onion or half of a large onion
- optional: herbs (oregano, cilantro, celery leaves)
- optional: 1 carrot, very thinly sliced (do not peel)
After fermenting, add other optional seasonings to taste. The “heat” will mellow some with age.
- 1-3 tbsps apple cider vinegar, (optional- for extra tang and for more healthy probiotics)
- All natural Honey (or sugar) to taste (optional)
- Experiment with other spices - cumin, coriander, oregano, allspice, etc (all optional).
Heat water and stir in salt until dissolved. Cool to room temp.
Wearing gloves, slice the small hot peppers in half, and remove stems and seeds if you like (for less heat). If adding bell peppers or tomatoes to temper the heat, dice into small pieces. Chop the onions and garlic finely.
Layer all into a quart jar. Pour the salt water brine into the jar over the ingredients, pressing them down under the liquid. If more brine is needed, use ratio of 1 tsp salt per 1 cup of water.
Weight the chilies down with canning weights (or use a small ziplock bag filled with water). All solids should be completely submerged under the brine to avoid mold. Leave ½ inch to 1 inch of head space on top.
Cover lightly with a lid and place the jar in a pan or bowl to collect any liquid that may spill over.
Place in a cool dark place (or cover with a kitchen towel and leave in a cool kitchen) for 5-7 days or until brine appears slightly cloudy. Tap the container and see if there is any activity, bubbles, or effervescence.
Fermentation is indicated by cloudy water and possibly bubbling activity and usually takes a few days to start.
After 5-7 days, strain the brine, saving it. Place the fermented peppers, onions, garlic and carrot into a blender. Add 1 cup of the brine and blend until smooth. Add the vinegar and other optional flavorings at this time and more brine to desired thickness.
Place in bottles and store in the fridge. Check bottles periodically to ensure that fermentation has stopped (crack open lids – if hissing or pressure, then fermenting is still occurring. Continue to open lids and ‘burp’ periodically, or leave them just barely open).
Keeps up to a year in the fridge.
Tap water may contain too much chorine, inhibiting or slowing the fermentation process. Try to use filtered water if possible.
Feel free to experiment with different flavors! We like to add some fruit to our ferments (peaches, berries, etc). We also like to add a little lime juice after its fermented (in lieu of or in combination with apple cider vinegar).