Ingredients
- 5 Fresno Peppers (Jalapeno Peppers if You Prefer a Green Sauce)
- 2 Cloves of Garlic
- 1000g (1 quart) Water
- 10g (2 tsp) Salt
- 1g (â…› tsp) Perfected Xanthan Gum
Equipment
- Kraut Source Lid
- Sanitized Mason Jar
- Blender
Timing
Active Time: 15 Minutes
Total Time: 5-7 Days
Yield
1 Quart
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Prepare Brine and Peppers
In a small pot bring the water to a boil.
Add the salt and dissolve, let the salt water brine cool completely.
Remove the stems from the peppers and place them in the mason jar along with the garlic.
Pour in the brine and be sure to leave 1 inch of space at the top. It’s fine if you have extra brine, you do not need it all.
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Ferment Peppers
Assemble the kraut source lid and seal the jar.
Fill the kraut source well with some extra brine.
Set this in a cool dry place for 5-7 days to ferment.
As with any ferment be sure to watch for mold and or yeast growth. When in doubt, throw it out is always your safe bet.
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Create Sauce
Once the peppers have been fermented to your liking you can open the kraut source lid and place the peppers, brine, and garlic into a blender.
Begin blending, after about 30 seconds gently sprinkle in the Perfected Xanthan Gum.
Blend the sauce for 1 minute on high or until uniform and slightly thickened.
Strain the sauce through a fine sieve if desired to remove seeds, but this is optional.
Store in the refrigerator for up to a month.
Enjoy with wings, on a sandwich, or where ever you enjoy hot sauce!
Based on 1 Review(s)
4 Comments.
Other than a quick turn around time, what is the advantage of only going 5 – 7 days of fermentation? I’ve always went 3 – 4 weeks on my fermented peppers.
Between 5 and 7 days is where most of the fermentables are finished and the sauce can be made. If you want a more complex fermented flavor you can let the fermentation run longer. The only benefit is that the sauce is completed and ready to use faster
I have been making fermented hot sauces for awhile. I have always been led to believe that if you want a safe, shelf stable hot sauce you needed to lower the ph to about 3.5. I don’t see any additional acid in your fermented hot sauce. What am I overlooking?
This recipe is not shelf stable, it is to be placed in the refrigerator. If you want to make it shelf stable you can add vinegar after the fermentation has finished to bring it to 3.5 pH.