Ingredients and Weight:
- Habanero peppers, 1 pound (remove stems and seeds for a milder sauce)
- Serranos peppers, 1 pound (remove stems and seeds for a milder sauce)
- Red bell peppers, 1 pound (remove stems and seeds)
- Garlic, 1 head (peeled and minced)
- Sweet onion, 1 large (peeled and chopped)
- Ginger, 1-inch piece (peeled and minced)
- Apple cider vinegar, 2 cups
- Water, 1 cup
- Sea salt, 2 tablespoons
- Brown sugar, 1/2 cup (optional)
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
2
Preparation Method Steps:
- Combine the peppers, bell peppers, garlic, onion, ginger, apple cider vinegar, water, and salt in a large glass or ceramic jar. Cover with a clean cloth and secure with a rubber band.
- Place the jar in a warm, dark place (70-80°F) for 1-2 weeks, or ferment to your desired heat level.
- Stir the sauce occasionally to ensure all ingredients are submerged.
- Once fermented, add brown sugar to taste, if desired.
- Transfer the sauce to a blender and process until smooth.
- Store the hot sauce in a jar or bottle in the refrigerator for up to 6 months.
Nutritional Information:
(per 1 tablespoon serving)
- Calories: 10
- Fat: 0g
- Carbohydrates: 2g
- Protein: <1g
Dish Characteristics:
- Tangy and spicy
- Fermented for a probiotic boost
- Versatile condiment that can be used as a marinade, dipping sauce, or ingredient in other dishes
User Comments:
- "This hot sauce has the perfect balance of heat and flavor. It's not overpowering, but it definitely packs a punch!"
- "I love the tangy and slightly sweet taste of this sauce. It's the perfect addition to tacos, burritos, and even pizza!"
- "This hot sauce is incredibly versatile. I've used it to marinate chicken, as a dipping sauce for chips, and even in a stir-fry. It's always a crowd-pleaser!"
Special Precautions and Tips:
- Wear gloves when handling peppers to avoid getting capsaicin on your skin.
- If you want a milder sauce, remove the seeds and ribs from the peppers.
- The fermentation time will depend on the temperature and desired heat level. Start checking the sauce after 1 week and taste test to determine if it's fermented to your liking.
- If the sauce becomes too thick, add a little more water to thin it out.
