Lacto-Fermented Hot Pepper Sauce
Do you love hot sauce? Give our fermented version a try! It's amazing! Our favorite peppers for this use are 'Guajillo' and 'Pequin'.
Remove stems and seeds from peppers. Cut into pieces and pack tightly into a quart jar along with two or three cloves of garlic. Cover in a brine consisting of 1 tablespoon sea salt dissolved into 2 cups of water. Use a proper weighting method to keep the peppers submerged beneath the brine. I used kale leaves topped with glass weights. Place lid on jars and open daily to allow gas to escape. Ferment time is approximately two to three weeks.
After fermentation has been completed, remove the peppers and garlic from the jar and puree in a food processor or blender with 1/4 cup of white vinegar.
I use my Ninja blender to puree the peppers. Begin with the larger container then transfer the mixture to one of the smaller glasses for a final whirl. You'll have a super smooth sauce!
Don't discard the brine! It makes a perfect marinade or salad dressing!
Pictured from left to right: A jar beginning fermentation, a fully fermented jar and the beautiful hot sauce!