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Fermented Hot Sauce
Ingredients
- Salt Water Brine:
- 5 cups filtered water, lukewarm (see notes)
- 6 1/4 teaspoons finely ground sea salt (or Pink Himalayan salt) – use 1 1/4 teaspoon salt, per 1 cup of water.
- Jar Fillings:
- 1 pound chili peppers, sliced in half ( about 6–7 cups) see notes ( do not use frozen)
- 1 carrot, very thinly sliced (do not peel)
- 4–6 garlic cloves, cut in quarters
- 1–2 shallots, sliced (or ½ an onion)
- optional: herbs (oregano, cilantro, celery leaves)
- After fermenting, add optional seasonings to taste. Keep in mind the “heat” will mellow with age.
- 1–3 tablespoons apple cider vinegar, (optional- for extra tang and for more healthy probiotics)
- honey sugar to taste (optional, good if making Sriracha style)
- If your hot sauce is not hot enough, you can always add cayenne or ground chipotle to taste. Free free to add spices- cumin, coriander, allspice, etc. Make this your own.
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