Garlic Fermented Hot Sauce
A dash of hot sauce can be the “missing link” that transforms ordinary food into something seriously attention-getting. And you’ll get even more of a boost with this garlic fermented hot sauce recipe!
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- Into canning jar, add salt and just enough water to dissolve it with vigorous shaking.
- Add chilies and optional garlic to the jar, packing tightly.
- Add water to an inch below mouth of jar. We recommend adding weight over chilies to keep them submerged. (See Recipe Tips for suggestions.)
- Close lid and leave at room temperature.
- Every few days, open lid just enough to break the seal, then close again.
- At some point, you will start to hear gases escaping when you open lid. Two weeks after you notice this, blend contents of jar in a blender for 30 seconds until no large chunks remain.
- If you prefer a smoother hot sauce, strain sauce and discard solids.
- Hot sauce is ready. Store in refrigerator for up to 1 year.
- Food prep gloves will protect skin from the mix's spicy heat. This recipe also works well with other Frontier Co-op dried chili peppers.
- For weighting down the peppers, try using a sturdy re-sealable bag filled with pie weights, marbles, or extra salt-water brine. Or try some Masontops Fermentation Weights.
- For added tanginess, add lime juice to finished sauce if serving that day. Use cider or other vinegar if storing longer.