Fermented Hot Sauce

Making your own hot sauce is easier than you think. Fermenting peppers first gives the sauce a complex, tangy flavor that beats anything you’ll find on a grocery shelf.

Ingredients

• 1 lb mixed hot peppers, stems removed
• 3 cloves garlic
• 2 tbsp kosher salt
• 2 cups water
• 2 tbsp white vinegar

Instructions

1. Slice peppers and garlic and place in a jar. Dissolve salt in water to make brine and pour over peppers, ensuring they’re submerged.
2. Use a fermentation weight or a small jar to keep peppers below the brine. Cover jar with a fermentation lid or cloth.
3. Ferment at room temperature for 5–7 days, burping daily to release gases.
4. Blend fermented peppers and brine until smooth, then strain for a thinner sauce if desired.
5. Stir in vinegar, bottle and store in the refrigerator. Flavor will continue to develop over time.

This lively hot sauce can be customized with different pepper varieties. Use it to spice up eggs, tacos and marinades.