Fermented Garlic and Pepper Hot Sauce Recipe

Fermented Garlic and Pepper Hot Sauce is a tangy, spicy, and flavorful sauce that combines the natural heat of peppers with the rich umami of fermented garlic. The fermentation process adds depth of flavor and complexity to the sauce, giving it a unique taste compared to store-bought varieties. Here’s how to make it at home:

Fermented Garlic and Pepper Hot Sauce Recipe

Ingredients:

• 10-12 fresh hot peppers (such as jalapeños, serranos, or Thai bird’s eye peppers – adjust based on desired heat level)
• 10 cloves garlic, peeled
• 1 tablespoon grated ginger (optional for extra flavor)
• 1 teaspoon salt (non-iodized, such as sea salt or kosher salt)
• 1/2 cup water (filtered, non-chlorinated is best for fermentation)
• 1 tablespoon sugar (optional, to balance the acidity)
• 1/4 cup vinegar (apple cider vinegar or white vinegar, for finishing)

For the fermentation:

• A fermentation jar or container (a mason jar works well)
• A weight (optional, to keep ingredients submerged)

Instructions:

1. Prepare the ingredients:
   • Rinse and remove the stems from the hot peppers. Slice them in half or into smaller chunks (if using small peppers like Thai chilis, you can leave them whole).
   • Peel the garlic cloves and set them aside.
   • If using ginger, peel and grate it.
2. Make the brine:
   • In a small pot, combine the water, salt, and sugar (if using). Heat over medium heat until the salt and sugar dissolve completely. Let it cool to room temperature.
3. Prepare the fermentation jar:
   • Place the garlic, peppers, and grated ginger (if using) into a clean, sterilized glass jar. Make sure there’s enough room in the jar for the brine to cover the ingredients.
   • If you have a fermentation weight, place it on top of the ingredients to keep them submerged. This is important for successful fermentation.
4. Add the brine:
   • Pour the cooled brine over the peppers and garlic, ensuring they’re fully submerged. Leave about an inch of space at the top of the jar to allow for expansion during fermentation.
5. Seal and ferment:
   • Seal the jar loosely with a lid or cover with a clean cloth (to allow air to flow in but keep out debris).
   • Place the jar in a warm, dark place, ideally around 65-75°F (18-24°C), for 5-7 days. Check daily to ensure the peppers are submerged and to monitor the fermentation process.
   • After 5 days, taste the mixture. The longer it ferments, the more complex and tangy the flavor will become. If it tastes tangy enough for your liking, it’s ready to move on to the next step.
6. Blend the sauce:
   • Once the fermentation is complete, transfer the contents of the jar into a blender or food processor.
   • Add the vinegar (start with 1/4 cup and adjust to taste), and blend until smooth. If you want a thinner consistency, add a little water to reach your desired texture.
   • Taste the sauce and adjust seasoning, adding more salt, vinegar, or sugar as needed.
7. Strain the sauce (optional):
   • If you prefer a smooth hot sauce, strain the blended sauce through a fine mesh sieve or cheesecloth to remove the solid bits of pepper and garlic. This step is optional, depending on your preferred texture.
8. Bottle and store:
   • Pour the finished hot sauce into a clean glass bottle or jar. It can be stored in the refrigerator for up to several months. Over time, the flavors will continue to meld and develop.

Tips:

• Peppers: Feel free to experiment with different varieties of hot peppers. You can use milder peppers like jalapeños for a more manageable heat or go for hotter varieties like habaneros or ghost peppers if you want more spice.
• Fermentation time: The length of fermentation can vary depending on your taste preference. A longer fermentation will give the sauce a more sour, complex flavor.
• Flavor variations: You can add other ingredients such as onions, carrots, or fruits (like mango or pineapple) during fermentation for a different flavor profile.

Fermented Garlic and Pepper Hot Sauce is an amazing way to preserve the heat and flavor of peppers while adding an extra layer of complexity through fermentation. It’s perfect for spicing up tacos, grilled meats, eggs, or pretty much anything you want to add a punch of flavor to!