Fermented Hot Sauce (Two Ways)
Basic Hot Sauce Recipe
1-quart (1-L) jar fermenter with lid and ring
Weight
1 lb. (0.45 kg) hot peppers (chopped, any varieties)
500 mL water
15 g non-iodized salt (3.0% brine)
Procedure
Follow procedures described in the article. Should yield 5 to 6, 5-oz. (150-mL) hot sauce bottles.
Habanero Berry Hot Sauce Recipe
1-quart (1-L) jar fermenter with lid and ring
Weight
1 lb. (0.45 kg) habanero peppers (chopped)
500 mL water
15 g non-iodized salt (3.0% brine)1 lb. (0.45 kg) raspberries, blackberries, mulberries, or other berry of choice (post-fermentation)
7–17 fl. oz. (200–500 mL) whiskey, Bourbon, or brandy (optional, post-fermentation)
Procedure
Follow procedures described in the article. Should yield 7-8, 5-oz. (150-mL) hot sauce bottles.
