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Fermented Hot Pepper Sauce

December 29, 2011

This is one of the hot sauces Alex made with the hot peppers she harvested this season.  It only uses hot cayenne peppers, salt and vinegar.  It is reminiscent of Tabasco Sauce.

– sprinkle a pinch of salt on the bottom of a jar

– spread a thin layer of finely chopped hot cayenne peppers on the salt

– sprinkle a pinch of salt over the peppers

– continue layering salt and peppers until your jar is full or you have exhausted your finely chopped pepper supply

– cover tightly and store in a cool, dark place for a week (we used the basement )

– after a week, open the jar, skim off any mold (it’s only on the top and is normal)

– add enough vinegar to cover the peppers, cover tightly and store for another week

– after a week, run the concoction through the blender and then strain through a screen

The liquid is very hot, and we use the pulp as a hot pepper paste.  We have stored the sauce and the paste, unprocessed, in the refrigerator since it was made it in October.  I don’t think anything is brave enough to grow in it….also, it has a good amount of vinegar in it to preserve it.

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