Fermented Hot Sauce

Instructions

1. Prepare the peppers
   Wearing gloves, remove the stems from all peppers. For a milder sauce, remove seeds from some or all of the hot peppers. Roughly chop the peppers and place in a large, clean glass jar or fermentation vessel.
2. Add remaining vegetables
   Add the chopped bell pepper, garlic cloves, carrot, onion, and black peppercorns to the jar with the hot peppers. Make sure there is at least 1-2 inches of space at the top of the jar.
3. Prepare the brine
   In a separate bowl, dissolve the salt in the filtered water. Pour this brine over the pepper mixture until all ingredients are fully submerged. If needed, use a fermentation weight or small zip-top bag filled with water to keep the vegetables below the brine.
4. Begin fermentation
   Cover the jar with a lid that allows gases to escape (like a fermentation lid) or use a regular lid loosened slightly. Place the jar in a cool, dark place (65-75°F) for 5-7 days. Check daily to release gases and ensure vegetables remain submerged. Fermentation is complete when bubbling slows down and the mixture has a pleasant, tangy smell.
5. Blend the fermented mixture
   Once fermentation is complete, drain the vegetables, reserving about ½ cup of the brine. Transfer the fermented vegetables to a blender. Add honey or sugar, cumin, lime juice, and ¼ cup of the reserved brine. Blend until smooth.
6. Finish the hot sauce
   With the blender running, slowly add the vinegar and continue blending until the sauce reaches your desired consistency. Add more of the reserved brine if needed to thin the sauce.
7. Heat treatment (optional)
   For longer shelf life, transfer the sauce to a saucepan and bring to a simmer for about 5 minutes. This will stop the fermentation process but will kill the beneficial probiotics. Skip this step if you want to maintain probiotic benefits.
8. Bottle and store
   Strain the sauce through a fine-mesh sieve if you prefer a smoother consistency. Transfer to sterilized bottles or jars. Refrigerated, the sauce will keep for 6-12 months. If you skipped the heat treatment, the sauce will continue to slowly ferment in the refrigerator, developing more complex flavors over time.