Hot Sauce

13th January 2015

Hot Sauce

I love hot sauce. Until a couple of months ago I never thought to make it myself. Now I’m starting on new batches every couple of weeks, experimenting with peppers – cayenne, habanero, chili, bird’s eye, jalepeño – and additional flavors – garlic, flavored vinegars (white wine, apple cider,…), fruit.

Before making my first batch, I did a lot of research about fermenting peppers to make hot sauce. It’s not difficult. Fermentation just requires patience. You need to let the peppers ferment for 4 to 6 weeks. I really enjoy checking on my conconctions every couple of days to watch the tiny bubbles forming.

The recipe I most closely followed comes from Tales of a Kitchen. It an easy, forgiving recipe that allows for variation.

Hot Sauce

Hot Sauce

Hot Sauce

Fermented Hot Sauce

  1. Wash your peppers. Cut off the stems, and weigh. Calculate 2% of the weight – that’s how much sea salt you will need to add.
  2. Roughly chop your peppers and add them to a clean jar. Add sea salt, garlic (I like mine really garlickly, about 1 clove per 50g of peppers), and enough water to cover, plus 1/2 a centimeter extra. Give it a good stir with a clean spoon.
  3. Cover jar with a paper towel or cheese cloth, and secure with an elastic band. This allows the peppers to breathe, but stops any dust or bugs from falling in.
  4. Place jar a cool, dark place away from direct sunlight. I kept mine in a kitchen cupboard.
  5. Every other day check on the jar. You should see tiny bubbles forming. If any mold forms on top, simply grab a clean spoon and gently scrape it off, followed by a good stir and place the jar back in the pantry.
  6. The fermentation is finished when the tiny bubbles stop. This takes 4 to 6 weeks.
  7. Once the process is finished, pour the entire contents of the jar into a blender or food processor. If you’re adding any fruit, like mango, this is the time to add it. Puree for a few seconds until the mixture is very fine.
  8. Strain this mix through a fine sieve and press it with a spoon to get as much juice out as possible.
  9. Measure the liquid. Add half that amount in vinegar to the fermented pepper juice.
  10. Stir the contents, and add to a clean jar with a lid. Allow the hot sauce to rest for one day. This way the flavors really have a chance to mix.
  11. Keep the hot sauce in the refrigerator, and it’ll stay good for a year!
13th January 2015 @ 4:35 pm

Hi Lisa! My wife and I are huge Texas Pete fans and put it on basically everything. Looking forward to trying this out to see if I can make a homemade substitute. Any suggestions on types of peppers I should use to get a similar taste to Texas Pete?

    Lisa B.
    16th January 2015 @ 1:08 pm

    I’m happy you’re going to try it! I had to do a little bit of searching, but I found the answer – Texas Pete uses cayenne peppers! Don’t forget to let me know how it turns out :)


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