Homemade Hot Sauce Recipe (Fermented or Quick Cook)
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
5 mins
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Ferment Time:
5 d
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Total Time
5 d 15 mins
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Servings
2 quarts
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Calories
1 kcal
Homemade Hot Sauce Recipe (Fermented or Quick Cook)
Description
The recipe begins by preparing peppers and garlic, which can be fermented submerged in brine for 5 to 7 days until bubbling and cloudy, indicating active fermentation. The brine is made from filtered water and sea salt, which must fully dissolve and cool before pouring over the vegetables. Proper submersion during fermentation is crucial to avoid mold development. After fermentation, the peppers and garlic are blended with reserved brine, apple cider vinegar, and optional additives for sweetness and thickening.
The quick-cook method involves simmering the peppers and garlic without fermentation to produce a bright, fresh-tasting hot sauce with quicker preparation. The apple cider vinegar adds acidity, balancing the heat and flavors. Adding optional honey or maple syrup can mellow the heat and add depth. Xanthan gum helps maintain an emulsion and thickens the sauce, but is not necessary if occasional shaking is acceptable.
This hot sauce suits many uses, from spicing up meals to adding pungent heat to condiments. It can be stored refrigerated, with fermentation improving flavor complexity over time. The recipe notes emphasize the significance of keeping peppers submerged during fermentation and how the sauce texture may vary depending on blending and resting times.
Ingredients
- 1 ½ pounds pepper a mix of sweet peppers and hot peppers, tops/stems removed, halved, of your choosing
- 6 cloves garlic peeled
- 4 cups water filtered
- 4 teaspoons salt sea salt
- ⅓ cup apple cider vinegar
- 1 tablespoon honey optional, or maple syrup
- ½ teaspoon xanthan gum optional (see notes)
Instructions
For the Fermented Version
- Place the peppers and garlic in a clean wide-mouth quart canning jar. Set aside.
- To make the brine, heat the filtered water and sea salt in a medium saucepan until the salt has dissolved completely. Let cool to room temperature.
- Pour the brine over the peppers and garlic, completely submerging them. If you run out of brine, you can make more by mixing 1 cup of warm filtered water with 1 teaspoon of sea salt.
- Fit the jar with a fermentation lid or cheesecloth secured with a rubber band (see notes on weighing down the peppers if using cheesecloth). Place in a warm, dark spot for 5-7 days, or until the brine looks cloudy and small bubbles begin to appear when you tap the side of the jar. Make sure the peppers stay submerged under the brine during the entire fermentation process to prevent mold-growth.
- When the fermentation time is up, strain the brine, reserving it. Place the fermented peppers and garlic in a blender, and add in 1 cup of the brine, plus the apple cider vinegar, and honey or maple syrup, if using. Blend until completely smooth, adding in additional brine to reach the desired thickness. The hot sauce will thicken in the fridge.
- While the blender is running, sprinkle in the xanthan gum, if using, and blend for an additional minute.
- Transfer to a bottle and store in the fridge for 3-6 months.
For the Quick Cooked Version
- Combine the peppers, garlic, 2 cups of water, 2 teaspoons of sea salt, apple cider vinegar, and honey or maple syrup, if using, in a medium pan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the peppers and garlic have softened.
- Pour mixture into a blender (making sure to leave the cover vent open, but covered with a kitchen towel) and blend until very smooth.
- While the blender is running, sprinkle in the xanthan gum, if using, and blend for an additional minute.
- Transfer mixture to a squeeze bottle and store in the fridge for 2-3 weeks.
Notes
- Ensure peppers remain submerged under brine during fermentation to prevent mold; use weights or a water-filled zip-top bag as a weight.
- Xanthan gum is optional but helps keep the sauce emulsified and thicker; otherwise, shake well before each use.
- The sauce may thicken substantially in the refrigerator; adjust consistency during blending accordingly.
- Foam may form during blending; let the sauce rest 15-20 minutes and remove foam before bottling for clearer sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2quarts
Amount Per Serving
Calories 1 kcal
% Daily Value*
| Serving | 1tsp | |
| Calories | 1kcal | 0% |
| Sodium | 22mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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