Fermented Hot Sauce

Ingredients

• 20 (or so) ripe hot peppers of choice ¹
• 1/2 small white onion
• 4 cloves garlic, peeled and crushed
• 1 tsp granulated sugar
• salt, amount varies
• distilled water, amount varies

Optional Ingredients

• white vinegar (amount varies)
• xanthan gum (amount varies)

Directions

1. Watch the video listed below to get an idea of the process.
2. I like to take a drink muddler or large wooden spoon and crush the peppers before adding the brine. Fermenting for at least two weeks will result in a good amount of tang and will tame the peppers to remove some of the bitterness that can happen.
3. After about two weeks, or when the sauce starts be become much less active, start the blending process.
4. Drain the brine into a bowl. Place the fermented peppers, onions and garlic in a blender. Add small amounts of brine and blend until you reach your desired consistency.
5. The sauce will separate over time, but adding a small amount of xanthan gum when blending will help emulsify the hot sauce. Follow package directions. Can add a small amount of sugar to the gum before hydrating to help stop it from clumping.

Notes

This is a good video to watch to get a good idea on the process: https://www.youtube.com/watch?v=UGjCeAbWKPo