Well I had a huge batch of hot peppers, mostly cayenne and most jalapenos. I normally just like to ferment them in slices but I came across a tutorial for fermented hot sauce from our friend Jenny at Nourished Kitchen.
Peppers are a great food to add to your diet and hot peppers have even more benefits! Hot peppers get their heat—”as well as extraordinary anti-inflammatory, analgesic, anti-cancer, heart-healthy effects—from very high levels of capsaicinoids, the most common form of which is capsaicin.” – source
And of course, fermentation has its own benefits as well!
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It was so easy and boy did it make amazing hot sauce! I want to try it next with even hotter peppers (dare I add some ghost peppers???).
Fermented Hot Sauce
- Wash the peppers
- Cut off stems
- Combine all ingredients in food processor and mix into a paste
- Scoop into a mason jar (I used 1 1/2 pint jar but use what you have)
- Put the lid on and leave at room temperature for 5-7 days
- Once fermented, strain using a strainer (if the holes are big, you may want to use cheesecloth too)
- Transfer the liquid to smaller bottles if desired.
- Store in refrigerator or in cold storage such as a root cellar.