Fermented Hot Sauce

Many Amish families in southern communities ferment their hot peppers into a living hot sauce that puts anything from the store to shame.

Ingredients

• 1 lb fresh hot peppers, such as cayenne or jalapeño (450g)
• 4 cloves garlic
• 1 teaspoon sea salt
• Filtered water, to cover

Method

1. Chop peppers and combine in a jar with garlic and salt.
2. Add enough filtered water to cover. Seal loosely or use a fermentation lid with an airlock.
3. Ferment at room temperature 5 to 7 days.
4. Blend everything, liquid included, until smooth. Add a splash of brine to thin if desired.

A single batch lasts months and costs a couple of dollars, especially with home-grown peppers. It keeps developing flavor in the fridge.

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