For anyone who’s paid six or eight dollars for artisan hot sauce and wondered about the difference — this is it. Most commercial hot sauces use vinegar; this one is alive.
Ingredients
- Fresh hot peppers (jalapeños, serranos, or whatever you’re growing)
- Garlic cloves
- 2% salt brine (1 teaspoon salt per cup water), to cover
Method
- Pack peppers and garlic into a jar. Cover completely with the brine.
- Ferment 7 to 14 days.
- Blend smooth, liquid and all.
Deeper, more complex, slightly funky in the way good aged cheese is funky. The heat is present but rounded — once you make it, you won’t go back to the bottle.
Love this one? Get all 20 in our 20 Amish Preservation Favorites Cookbook.