Ingredients

The following ingredients have 2 Servings
  • 2 pounds mixed red chili peppers (red jalapenos are preferred, though Fresnos or red Thai peppers are great)
  • 1 quart unchlorinated water
  • 3 tablespoons sea salt
  • 4 cloves garlic (chopped)
  • 3 tablespoons light brown sugar
  • 1 teaspoon granulated sugar
  • 1 cup rice wine vinegar

Instruction

  • First, ferment the chili peppers. Process your fresh peppers in a food processor. If you don’t have a processor, use a mortar and pestle or simply finely chop them. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
  • Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
  • Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.
  • After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
  • Pour the fermented peppers, including some or all of the brine (see notes), into a pot along with the garlic, brown sugar, granulated sugar and vinegar. Bring to a quick boil. Reduce heat and simmer for 5-10 minutes to reduce a bit and let the flavors meld.
  • Cool slightly then add to a food processor and process until smooth.
  • Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.