Step 1

FOR THE FERMENTED VERSION

Step 2

First, ferment the chili peppers. Chop the peppers then pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.

Step 3

Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.

Step 4

Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.

Step 5

After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.

Step 6

Pour the fermented peppers, including brine, into a pot along with the vinegar. Bring to a quick boil. Reduce heat and simmer for 15 minutes. Alternatively, you can strain out the fermented peppers and discard the brine, then boil the peppers with 1 cup vinegar and 1/2-1 teaspoon salt. Some people prefer to use the brine.

Step 7

Cool slightly then add to a food processor and process until smooth.

Step 8

Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.

Step 9

FOR THE NON-FERMENTED VERSION

Step 10

Add only the chili peppers, 1 cup vinegar and 1 teaspoon salt to a pot and bring to a quick boil. Be sure you are only using 1 teaspoon of salt.

Step 11

Reduce heat and simmer for 10 minutes to soften everything up.

Step 12

Cool slightly then add to a food processor and process until smooth. If it is too thick, add water a tablespoon at a time and process until smooth.

Step 13

Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.