Tangy lacto-fermented hot sauce with bright acidity and layered heat, ideal for tacos, eggs, and sandwiches.
# What You Need:
→ Peppers
01 - 10 oz fresh red chili peppers, stems removed (Fresno, jalapeño, serrano, or a mix)
02 - 1 small red bell pepper, seeded and stemmed
→ Vegetables & Aromatics
03 - 4 garlic cloves, peeled
04 - 1 small shallot or 1/2 small onion, peeled
05 - 1 medium carrot, peeled and sliced (optional, for sweetness and body)
→ Brine
06 - 2 cups filtered water
07 - 1 tablespoon non-iodized salt (sea salt or kosher salt)
→ Finishing
08 - 2 tablespoons apple cider vinegar or distilled white vinegar
# How to Make It:
01 - Dissolve 1 tablespoon of non-iodized salt into 2 cups of filtered water and set the brine aside until ready to use.
02 - Coarsely chop the red chilies, red bell pepper, carrot (if using), garlic and shallot or onion so they will pack evenly into the jar and blend easily later.
03 - Tightly pack the chopped vegetables and aromatics into a clean 1-quart glass jar, leaving about 1 inch of headspace at the top.
04 - Pour the prepared brine over the vegetables until fully submerged, then weigh them down with a fermentation weight or a small zip-top bag filled with brine to keep everything beneath the liquid.
05 - Cover the jar with a loosely fitted lid or install a fermentation airlock so carbon dioxide can escape while preventing contaminants from entering.
06 - Place the jar in a cool, dark spot (65–72°F) for 7 days. Check daily to ensure vegetables remain submerged and remove any surface scum or mold with a clean spoon; discard any affected material.
07 - After 7 days, transfer the contents, including brine, to a blender. Add 2 tablespoons of vinegar and blend until smooth. Add additional brine or vinegar a tablespoon at a time to reach the desired consistency.
08 - For a silky texture, pass the blended mixture through a fine-mesh sieve, pressing with a spatula; for a rustic finish, skip this step.
09 - Pour the finished sauce into a sterilized bottle or jar, seal, and store in the refrigerator. Use within three months; flavor will continue to develop over time.
