Probiotic Fermented Hot Sauce



3.5% salt brine:


  1. Wash and slice the peppers into rings and place them in a bowl.
  2. Crush each clove of garlic and place them in the bowl.
  3. Lightly coat the peppers with Kosher salt (1/2 - 1 teaspoon).
  4. Let the peppers rest for an hour, then pack them into jars.
  5. For redish sauce, add your chipolte pepper.
  6. Cover the peppers completely with brine, and add a weight* so they are submerged.
  7. Ferment for 1-2 weeks at 60-70F. The peppers should be suffiecently sour, with a pH level of around 3
  8. Puree the mixture and strain the liquid.
  9. Add xanthan gum if desired, and blend.

*You can use anything non-reactive (glass, ceramic, plastic, etc) to weigh down the peppers. them to be more readily packed into the jar