Green Fermented Hot Sauce
Introducing easy green fermented hot sauce that will add a homemade, zesty kick to your meals. Get ready to ignite your taste buds with this flavorful condiment!
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Equipment
- Broiler Pan
- 2 Quart Jars & Lids
- 2 Fermentation Weights or wooden skewers
- Waterproof Tray
- Tea Towel optional
- Blender or Stick Blender
- Bottles
Ingredients
- 6 large Green tomatoes
- 4 Anaheim peppers
- 6 Serrano peppers
- 1 Onion
- 1 whole Garlic the entire head
- 4 cups Water unchlorinated
- 3 Tablespoons Salt
Instructions
- Preheat the broiler with a rack on the upper shelf.
- Wash the jars and lids in hot, soapy water and let air dry.
- Wash the tomatoes and peppers.
- Snap the stems off the tomatoes, but do not cut them.
- Place tomatoes on a broiler pan and roast them, turning until black patches appear on all sides. Let the tomatoes cool.
- Meanwhile, stem the peppers, peel and chop the onions and garlic.
- Mix the salt with water (brine) and set aside to dissolve, stirring occasionally, if needed.
- Pack the cooled tomatoes, peppers, onions, and garlic in the jars, dividing evenly and leaving 1 1⁄2 – 2 inches (4-5 cm) headspace. You can rub the blackened skin off the tomatoes, if desired, or leave it on for flavor.
- Pour the brine into the jars, leaving 1 1⁄2 – 2 inches (4-5 cm) headspace while covering the ingredients completely.
- Add weights or break bamboo skewers into lengths to fit crisscross inside the neck of the jar to hold down the ingredients. It’s important that the vegetables stay completely submerged in the brine or you may get mold formation. Add lids to jars.
- Set the jars on a waterproof tray or plate in a spot that stays between 60-75°F (16-24°C). It should not be exposed to direct sunlight, so if it is on your counter, cover it with a dish towel.
- Let it ferment for 4-6 weeks. Burp the jar as needed when pressure builds, but don’t open the jar unnecessarily as tomatoes and peppers are prone to mold and this will encourage mold.
- After fermenting, drain the brine (reserving it for later) and transfer the fermented vegetables to a blender.
- Puree it smooth, or leave it a bit chunky. Add as much brine as needed to reach the consistency you like. It’s your sauce; you can make it just the way you like it!
- Pour the finished sauce into bottles (saved from store purchases) and refrigerate for up to a year. If it develops mold, it should be discarded.
Notes
Tips for Perfect Fermented Hot Sauce
Creating the perfect fermented hot sauce requires attention to detail and a few essential tips. Whether you’re a beginner or an experienced fermenter, these guidelines will help you achieve outstanding flavor and quality:- Select the Right Peppers – Choose fresh, high-quality peppers for your hot sauce. Opt for a combination of hot peppers like chili pepper, jalapeno, or habanero to create a well-rounded flavor profile. The variety of peppers you use will determine the heat level and complexity of your sauce.
- Protect Your Hands – Handle hot peppers carefully, and consider wearing gloves to protect your hands from their heat.
- Adjust the Heat – Remove the seeds of the peppers if you prefer a milder hot sauce.
- Understand the Fermentation Process – The fermentation process is key to developing the unique flavors of your hot sauce. Lacto fermentation is the foundation of this process. Be patient and allow the natural fermentation to take place, as this will enhance the taste and quality of your sauce.
- Use the Right Fermentation Vessels – Choose fermentation vessels that are suitable for the job, such as Mason jars, fermentation crocks or a glass airlock crock. These vessels provide the ideal environment for the fermentation process, allowing carbon dioxide to escape while preventing oxygen from entering.
- Use Proper Fermentation Weight – During the fermentation process, it’s crucial to keep your peppers submerged in the brine to prevent spoilage. Use fermentation weights or wooden skewers to hold the peppers down and ensure they stay fully immersed in the brine. This helps create a safe and controlled environment for fermentation.
- Allow Sufficient Fermentation Time – Give your hot sauce ample time to ferment and develop its unique flavors. The duration of fermentation can vary depending on factors such as temperature and pepper type. Generally, a fermentation period of 4 to 6 weeks at room temperature will yield the best results.
- Properly Store Your Fermented Hot Sauce – Once your hot sauce has reached its desired flavor profile, strain the ingredients from the brine, blend or puree with an immersion blender, then transfer it to airtight bottles or jars and store them in the refrigerator. When properly stored, fermented hot sauce can last for several months. Feel free to experiment and enjoy the tangy, spicy kick it adds to your favorite dishes!
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