FERMENTED PEPPER SAUCE RECIPE RECIPES

Steps:

• Dissolve 3 tablespoons salt per quart of water.
• Rinse peppers with water and remove stems and cores. Cut into thin strips or 1/2 to 1-inch squares.
• Place a bit of seasonings, if using, at the bottom of each jar. Fill the jar about halfway with peppers. Add in a bit more seasonings. Fill the rest of the jar with the chopped peppers, leaving 1-2 inches headspace.
• Pour brine over peppers and seasonings until covered.
• If necessary, weigh the peppers down under the brine to keep them submerged. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
• Culture at room temperature (60-70°F is preferred) until desired flavor is achieved. If using a tight lid, burp daily to release excess pressure.
• Once the peppers are finished, put a tight lid on the jar and move to cold storage.

Steps:

• Tip: habanero peppers are super hot, we strongly recommend wearing gloves while preparing this recipe.
• Pack mango, peppers, onion and ginger into fermentation jar.
• Combine salt and water, stir until salt is fully dissolved to make the brine.
• Add fermentation weight and pour in brine to cover, mango, pepper, onion and ginger should be fully submerged. Questions about fermentation weights? Check out our Fermentation Weight Guide.
• Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for 2-3 weeks at room temperature out of direct sunlight.
• Add fermented mango, pepper, onion and ginger to blender with 1 cup of the fermentation liquid. Blend until smooth and then add vinegar to taste. Hot sauce will keep refrigerated for at least 2 months.