Pickled Pepper Hot Sauce
Fermented foods are becoming the kitchen stars of modern diets, and for good reason. They not only add unique flavors to our meals but also bring a wealth of health benefits that can transform how we feel. So we explore a unique recipe with you which name is Pickled Pepper Hot Sauce. It combines the bold flavors of fermented hot peppers with a tangy kick that can transform any dish. In this hot sauce recipe, You’ll learn simply how to make the Pickled Pepper Hot Sauce recipe that brings zest to your meals while exploring the fascinating world of fermentation.
Recipe preparation time:
For ingredients preparation, we need only 15-20 minutes and 1-2 weeks for fermentation.
Ingredients of recipe:
For this hot sauce recipe all the ingredients you can easily get from your kitchen.
| Quantity | Ingredients |
| 2 Cups. | Hot pepper (such as jalapeños, habaneros, or serranos ) Slices. |
| (½) , 2 Quater cup. | Chopped Onion. |
7 to 12 ( depends on you ) | cloves garlic, peeled |
| (½) , 2 Quater cup | Sliced of Carrot. |
| 2 Tablespoons | Sea salt |
2 Cups | water |
1/2 Cup | vinegar (white or apple cider) |
| 2 Tablespoons | Honey or sugar ( depends on you ) |
| 2 Tablespoons ( optional ) | brine from fermented vegetables |
Instructions for the making of Fermented Pickled Pepper Hot Sauce:
- Dissolve the sea salt and sugar/honey in the pot and boil it until it reaches below the boiling point, then cool it to room temperature.
- Take a quarter-sized jar and put all the ingredients peppers onion, and garlic cloves in it pack in such a way an inch of space leaves at the top of the jar.
- Once the brine has cooled, pour it over the peppers until they are completely covered. Use a clean weight cover with a non-reactive lid ( PBA-free plastic lid ) or a small jar to keep them submerged. Cover with a tightly woven cloth, rubber band, or piece of string for the jar-in-jar method.
- Put the jar at room temperature. If you are using brine then put the jar at room temperature for 1 week and if you are not using then put it for 2 weeks. You can put it for longer or less depending on how fermented-tasting you would like your sauce to be.
- During the fermentation, look at the jar daily to monitor the mold or yeast. If mold is created then discard it and start with new ingredients.
- After fermentation, transfer the mixture to a blender. Then blend until smooth sauces you will not get. For thicker hot sauces leave the extra brine in it.
- Pour the hot sauce into sterilized bottles and store in the refrigerator. Use within 3-6 months.
How to use homemade fermented pickled pepper hot sauce?
Pickled Pepper Hot Sauce can boost the flavor of your meals. Drizzle it on tacos for a tangy heat that matches the rich meat and fresh toppings. If you love steak, a few drops can turn a simple grilled steak into a zesty treat, enhancing every bite with its spices.
Burgers and hot dogs taste better with Pickled Pepper Hot Sauce. Use it instead of regular condiments for a surprising kick. It’s great on fried eggs too; just a little splash can make breakfast special. Don’t forget sautéed veggies; a drizzle of this sauce can make your side dishes stand out. Use Pickled Pepper Hot Sauce to transform your everyday meals into exciting culinary experiences.
