Fermented Habanero Hot Sauce

Habanero peppers, orange bell peppers, and garlic are fermented in a simple saltwater brine to create a spicy, flavorful hot sauce with a delicious depth that can be added to just about anything that needs a little extra heat.

Fermentation transforms the fresh peppers while developing their flavor and natural acidity.

Habanero peppers and orange bell peppers

Ingredients

• 2–3 habanero peppers, chopped in half

• 2 orange bell peppers

• 2 cloves garlic

Basic Brine

• 2 cups filtered water

• 1 tablespoon salt

Habaneros Fermenting

Making Fermented Habanero Hot Sauce

• Begin by making your basic brine. Combine 2 cups of filtered water with 1 tablespoon of salt, stirring until the salt has completely dissolved. If needed, gently warm a small amount of the water to help dissolve the salt, then allow the brine to cool before using.

• Chop the habaneros, orange bell peppers, and garlic.

• Add the peppers and garlic to a clean Mason jar, filling the jar to approximately the shoulder.

• Pour the brine over the vegetables until they are completely submerged, leaving approximately 1 inch of headspace at the top of the jar to allow room for fermentation.

If you have one, add a fermentation weight to keep the vegetables underneath the brine. An airlock lid can also be used to allow fermentation gases to escape.

If you’re not using an airlock, loosely secure the lid rather than tightening it completely. This allows gases produced during fermentation to escape.

Place the jar on the counter away from direct sunlight and allow the peppers to ferment for approximately 1–14 days.

The length of fermentation will depend on your environment and the flavor you’re looking for. Watch for signs of active fermentation, such as bubbling and changes in aroma and appearance.

Make sure you use a fermentation weight. It doesn't have to be store-bought.

• When the fermentation is finished, strain the pepper mixture from the brine.

• Reserve the brine.

• Transfer the fermented peppers and garlic to a blender.

• Blend on medium speed while slowly adding the reserved brine until you reach your desired consistency.

• Pour the finished hot sauce into a clean jar or bottle and refrigerate.

Use it anywhere you want to add a little fermented flavor and heat.

Fermentation Note

Keep the vegetables submerged beneath the brine throughout fermentation. Use clean equipment and discard the batch if you notice mold, putrid odors, or other signs of spoilage. Once fermentation is complete, keep the hot sauce refrigerated.