When Gabriel and I first met, I had a half gallon jar of hot sauce fermenting my my kitchen counter…I think that really sealed the deal! It’s so easy to ferment your own hot sauce, and you will never look at a vinegar based sauce the same way. It’s super easy!
This is more of a guide than a hard and fast recipe. For every 2 cups of veggies, use 1 tablespoon of salt. Kosher salt.
I’m using a mix of hot peppers, sweet peppers, garlic, and onion. However, I have also had great success with adding some peaches to my ferment, if you like a sweeter sauce. Please make sure you have a clean jar with a lid, swing top lids are the best since they can burp themselves. Rinse your jar with a dash of vinegar.
With gloves on, chop all your ingredients. Then sprinkle with kosher salt to coat. Add the mix to the jar, and smush down with your hands. Leave 1 inch of headspace in the jar.
Place the jar on a plate and let it sit at room temp in a dark area. A pantry or linen closet works best. After a few days, check to see if any fermentation action is taking place…bubbles, noise, liquid.
Let ferment for about 2 weeks, then blend into a smooth sauce and store in the fridge.