Step 1

Tip: Thai peppers are hot, we strongly recommend wearing gloves while preparing this recipe.

Step 2

Pack papaya, peppers, scallions, garlic, cilantro andlime peels into fermentation jar.

Step 3

Combine salt and water, stir until salt is fullydissolved to make the brine.

Step 4

Add fermentation weight and pour in brine (and fish sauceif using) to cover, ingredients should be fully submerged whenweighted. Questions about fermentation weights? Check out our Fermentation Weight Guide.

Step 5

Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for2-3 weeks at room temperature out of direct sunlight.

Step 6

Add fermented papaya, peppers, scallions, garlic and limepeel to blender with 1 cup of the fermentation liquid. Blend until smooth andthen add vinegar to taste. Hot sauce will keep refrigerated for at least 2months.