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Fermented Habanero Hot Sauce

Habanero peppers, bell peppers and garlic are fermented in saltwater to create a spicy, Habanero Hot Sauce that's rich in flavor and delicious put on top of anything you want to add some heat.


2-3 habanero peppers chopped in half.

2 orange bell peppers

2 cloves of garlic

Basic brine: 2 cups of water & 1 Tbsp salt


  • Make the basic brine by combining 2 cups of water with 1 tablespoon of salt. Set aside. (You may need to warm the water up a little for the salt to dissolve.)

  • Chop up the habaneros, orange bell peppers and garlic and add it to the mason jar. Fill the jar to the shoulder.

  • Add the basic bring to the jar until the peppers are covered. Lean an inch of space from the top to avoid spill during fermentation. *Add a fermentation weight and as airlock lid if you have them.

  • If you're not using an airlock, cover the jar loosely with the lid so gas can escape while its fermenting.

  • Set on the counter away from direct sunlight for 1-14 days.

  • When it is done fermenting, strain the pepper mixture from the brine. Set the brine aside.

  • Pour the pepper mixture into a blender, turn it on medium and slowly pour the brine into the blender until you get the thickness/consistency you desire.

  • Pour the hot sauce into a jar or bottle and store in the fridge.

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