Member Since: 4/29/09
Lately I've been making my own hot sauces, I wanted to try it and see what kind of quality product I could make. You can make a fresh hot sauce but it will be very perishable and lack the depth of flavor you want, and I found fermented sauces come out amazing.
You need at least half gallon glass jars, and you need fermentation lids (you can see mine are white) for equipment. I would recommend getting fermentation weights also but you don't NEED them.
Here is a basic recipe to follow:
1.5 pounds of hot peppers of your choice
Fine Sea Salt
A few Shallots sliced up
5 cloves of Garlic smashed with a knife
1 carrot (do not peel) sliced into 1/4" rounds
Cut the peppers into 4 pieces each and begin filing the 1/2 gallon jar. Here and there add the garlic cloves, shallots and carrots to the mix. Once the jar is full of the vegetables, prepare the brine. Brine is 1tsp of fine sea salt per cup of water, you want to make 5 cups for this so it's 5 tsp of salt.
Fill the jar almost all the way to the top with the brine. Then add your canning weight, or something to keep the vegetables submerged. Then put your fermentation lid on, and set the jar in a cool place out of the sun. Wait at least a week then blend the piss out of it (don't blend too long so that the sauce gets warm in temperature) and then bottle it. You can strain the solids at the end if you want and/or add a small amount of xanthan gum to thicken it. I would actually recommend getting some xanthan gum for sure.