Fermented Hot Sauce

It has finally been a month since I started my Scotch Bonnet 🔥FERMENTED HOT SAUCE🔥using my Chou Ami fermentation lid by @kraut_source! It’s dangerously hot, super funky and has an incredible tang! Plus it’s a great source of probiotics for your gut! I walk you through how to blend it in stories - rough recipe below! Here’s what you need:

INGREDIENTS
20 peppers of your choice (this batch is scotch bonnet but Fresno’s, jalapeños or cherry bombs are great)
4 peppercorns
4 garlic cloves, peeled
6 Tbs kosher salt
6 Tbs sugar
2 quarts filtered water

INSTRUCTIONS:
1. In a glass jar add 1 quart of water, pepper, salt and sugar. Put lid on and shake until sugar and salt is dissolved.
2. Add peppers, garlic and remaining water and stir so combined.
3. Attach @kraut_source lid, making sure you follow their directions (or mine saved in the “ferments” highlight)
4. Ferment in a cool dry space for one month! At the two week mark stir and then let before another two weeks.
5. After one month, strain peppers from fermentation liquid. Add 1/2 cup of liquid with peppers, garlic and pepper corns to a high speed blender. Blend on high until completely puréed, add another 1/2 cup liquid if needed.
6. Once blended you can strain through a mesh sieve or just bottle.
Refrigerate hot sauce! Lasts at least 6 months! Enjoy on everything!