American
Fermented Pepper Mash Hot Sauce
A 3-week lacto-fermented red pepper mash, blended into the kind of hot sauce that wins competitions.
30min total
16 ozservings
Mediumdifficulty
🔥 7/10Very Hot
Ingredients
Method
0 of 5 steps- Roughly chop peppers. Weigh, then add salt at 2.5% of the pepper weight.
- Pack tightly into a sterilized jar. Add a fermentation weight to keep solids submerged in their own brine. Top with an airlock lid.
- Ferment at room temperature, away from sunlight, for 14–21 days. Burp the jar daily for the first week.
- When aroma is funky, sour and rich, blend the mash with the vinegar. Strain or leave rustic.
- Refrigerate. Use within 6 months.
A 3-week lacto-fermented red pepper mash, blended into the kind of hot sauce that wins competitions.
This recipe is part of the Spicery Kitchen tested-recipe library. Ingredients, heat scoring and flavor notes are filled in below. Adjust pepper amounts to your tolerance.
Flavor profile
Funky, complex, mellow-sharp, deep
Heat perception varies by person. Adjust pepper amounts to your tolerance — fat (dairy, coconut), acid (lime, vinegar) and sweetness all balance perceived heat.