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bottle of fermented hot sauce

Devil's Sauce

A fermented hot sauce
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Prep Time 20 minutes
Servings: 1 litre
Ingredients Equipment Method Notes

Ingredients
  

  • 2 carrots
  • 2 tomatoes
  • 1/4 onion
  • 4-6 habanero, scotch bonnet, or other hot red peppers
  • 3 cloves garlic
  • 1 tablespoon sea or Himalayan salt

Equipment

  • 1 litre glass jar with lid
  • Blender

Method
 

  1. Roughly chop carrots, tomatoes, onion, and peppers -- be careful with the peppers! I recommend using gloves. Leave the seeds if you're looking for a super hot sauce.
  2. Put everything in a 1 litre jar and loosely tighten the lid (or use a fermentation lid, if you're lucky enough to have one).
  3. Leave it on your counter for at least 5 days. It should start to bubble a little and it may leak out of the top, but don't take the lid off!
  4. After 5-7 days, your sauce should be nicely fermented. Blend it with a blender, adding more water to get your desired consistency.
  5. Store in airtight bottle(s). You can keep it in the fridge or leave it out -- it may continue to ferment if not refrigerated.

Notes

You can make this recipe without fermenting it, but if you do, I would use half the peppers, taste it, and then add more if desired. Fermentation tends to mellow out the heat. It also preserves it; I recommend adding 2 tablespoons of apple cider vinegar if not fermenting, both for preservation and an added sour element.