Hi! I'm Heidi.

Hi! I'm Heidi, and here is my Homestead Journey.....

Hi! I'm Heidi, and here is my Homestead Journey.....

 

Hi! I'm Heidi--I'm a modern-day homesteader starting out in middle age! I'm all about plant medicine, raising animals for love & food, preparedness, traditional food practices, and being a natural health rebel for life! Join me on this journey!

I'm Heidi, and this is Ranger.  He has been with me for over ten years, and I love him dearly.  

I'm Heidi, and this is Ranger.  He has been with me for over ten years, and I love him dearly.  

How to Make Fermented Hot Sauce with Peppers...Yum!

How to Make Fermented Hot Sauce with Peppers...Yum!

I LOVE hot spicy things.  Hot sauces of ALL kinds just don't last long at our house.  That's why I'm growing about 9 different pepper varieties! :-)  I just can't get enough of the wonderful different pepper tastes!  I have had so many peppers lately, though, that I can't use them all.  I've even dried more than I know what to do with!  So I ran across a few different recipes, and then created my own based on the peppers I had on hand.  This recipe is inspired by a couple of different hot sauce recipes I found over at the site www.GrowForageCookFerment.com.  

Here are some of our peppers that have been sitting around awhile.  Yes, you can still use them!  They are kind of in between dried out and fresh....as long as there's no mold, you're golden! 

Here are some of our peppers that have been sitting around awhile.  Yes, you can still use them!  They are kind of in between dried out and fresh....as long as there's no mold, you're golden! 

Ingredients for Fermented Hot Sauce:

Several hot peppers...cut up into chunks.  I used a combination of habanero, jalapeño, cayenne, tabasco and wax peppers from our garden for this sauce. You can keep your hot sauce "pure" with just one type of pepper, or just go crazy like I did and use all kinds! You need enough to fill up about half to 3/4 quart size Mason Jar.

Then I cut up two tomatoes (organic)...I got mine from my garden.

Sea Salt....1 to 2 tablespoons

Whey (optional....see directions in the link)  I didn't use whey in this particular recipe and I let it ferment a little longer.  

Garlic...about 3 or 4 cloves. 

I'm not an onion fan too much, but you could add some chopped onions too.

Apple Cider Vinegar...raw, with the Mother.  (This is for after the fermenting process is finished)

You can also experiment with different spices too!  I just left my hot sauce be with the above ingredients (sans the whey this time....I didn't have any on hand ready to go).  

How to Make Your Fermented Hot Sauce:

Fill a quart size Mason Jar about half to 3/4 full of the cut up peppers.  (If you don't want it to be so spicy, just leave out some to all of the seeds...personally, I leave all the seeds in.)

Then, add in your tomatoes to about an inch and a half or so from the top.

The peppers, tomatoes, garlic without any liquid yet. 

The peppers, tomatoes, garlic without any liquid yet. 

 

Now add in your salt (up to 2 tablespoons) or just 1 tablespoon if using whey.  See how to make it here:  WHEY.

Fill your jar to about an inch of the top with filtered water (I just use our well water because it's not on the county system).

 

Using a clean spoon or utensil, gently stir, stir, stir to release any oxygen bubbles and to dissolve the salt.

Once that's done, just put your weight in and lid and airlock on.  If you don't have an airlock, don't worry!  Just use a regular Mason Jar lid and seal.  Just be sure to "burp" your jar twice a day to release any gases that build up.  You don't need to take off the lid. Just open slightly.  Once fermentation is underway, you will hear/feel a little "hiss" as the gas releases.  That's a good sign! 

You need a weight of some type to hold the vegetable matter under the liquid to prevent mold.  I get pretty creative sometimes. I've used boiled rocks, jars filled with water, etc.  But this particular weight is perfect to use in a wide-mouth Mason Jar.  See link below!

You need a weight of some type to hold the vegetable matter under the liquid to prevent mold.  I get pretty creative sometimes. I've used boiled rocks, jars filled with water, etc.  But this particular weight is perfect to use in a wide-mouth Mason Jar.  See link below!

 

Leave for about 2-3 weeks.  

When you feel it's done (you will see bubbles at the surface, then they will decrease...at this time you can bottle it up), just whip it up in an immersion blender with about a cup or so of apple cider vinegar (raw is best).  If there is too much liquid to add the ACV, then just pour a little out first.  You can make this as chunky or as liquid as you like.  I left mine for about 2 weeks. 

Ready to sit for a couple of weeks!

Ready to sit for a couple of weeks!

I already poured half the fermented peppers into my NutriBullet.  This is the other half.  I am using all the briny liquid too.  It's still bright and beautiful! 

I already poured half the fermented peppers into my NutriBullet.  This is the other half.  I am using all the briny liquid too.  It's still bright and beautiful! 

Here is the other half in the NutriBullet with some added Apple Cider Vinegar (about 1/2 cup).

Here is the other half in the NutriBullet with some added Apple Cider Vinegar (about 1/2 cup).

YUM!  All blended! 

YUM!  All blended! 

Ready to go in the refrigerator!  Most of my ferments last for months in the 'fridge, and I'm sure this hot sauce will be no exception.  But we will probably have gone through it way before its time is up! :-)  It's seriously delicious! 

Ready to go in the refrigerator!  Most of my ferments last for months in the 'fridge, and I'm sure this hot sauce will be no exception.  But we will probably have gone through it way before its time is up! :-)  It's seriously delicious! 

 

Bottle in clean bottles!  Store in cool storage (below 50 degrees) to keep it from fermenting further.  I just put mine in the fridge.  In the winter, I do have a REALLY cold room, and I will often leave my ferments in there after they are finished.  I can't do that during the rest of the year, though.  

That's it!  Enjoy!  This sauce will last several months!  Probably until your next batch of peppers comes along! :-) 

**NOTE:  This recipe is extremely forgiving.  Feel free to add more or less of anything.  The important thing to remember when fermenting is that the material needs to be completely covered in the liquid to avoid mold.  

Hugs & Self-Reliance!

Heidi

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This article was shared on the Homestead Blog Hop!  Click through for TONS of other great homesteading articles and DIY ideas! 

 

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Here is a tool that I can't live without:  My NutriBullet.  It's so fast.  I have a food processor, but for quickly blending smaller amounts, this little power blender is perfect.  You can also use it to make smoothies, sauces, dips....the options are endless! 

Great for the beginning fermenter!  This set takes the guesswork out of the need to release the gases that build up during the fermentation process. 

Weights that find into a wide mouth Mason jar are so great to have on hand!  I love mine.  But, you can use any type of heavy object that will hold your veggies under the liquid.  

This book is excellent for the person who wants to try fermenting for the first time.  It's detailed, easy to read, and covers all kinds of fermentation.  It's a great starter book! It's what got me going! 

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