Tips From The Pros! Homemade Hot Sauce

Recipes From The Provider Pros!

FERMENTED HOMEMADE HOTSAUCE!

SO good on EVERYTHING!

3/4 pound Fresno chili peppers, stem ends removed, coarsely chopped ( I used Serrano)

1 small unpeeled carrot, scrubbed, thinly sliced (I omitted the carrot)

1 large garlic clove, halved

2 1/2 cups room temperature filtered water

1 tablespoon kosher salt, more to taste

1 tablespoon white vinegar, more to taste, optional

– Pack the peppers, carrot, and garlic into a 1-quart jar or 2 (1-pint) jars.

– Combine the water and 1 tablespoon salt in a large measuring cup. Stir until the salt dissolves.

– Pour over the pepper mixture in the jar. Place a weight on top of the peppers to keep them submerged.

– Seal the jar with a lid. Put the jar on a plate to catch any overflow and place it in a cool, dark place. Check on it periodically. If you are using a regular lid with no airlock, loosen it daily to let air escape. After about 7 to 10 days, the peppers should be ready.

– Strain the brine into a bowl.

– Place the peppers in a blender. Add about 3/4 to 1 cup of the brine, and 1 tablespoon of vinegar, if using.

– Blend on high speed until the mixture is smooth. If the sauce seems too thick, add more brine as needed.

– Strain the sauce through a fine-mesh strainer lined with cheesecloth over a large measuring cup. Gather together the ends of the cheesecloth and gently continue to squeeze the liquid from the mixture. Discard the cheesecloth and its contents.

📸Provider Staffer, Dee Daughrety