5.0
(7)
Your folders
Your folders
Export 5 ingredients for grocery delivery
Step 1
Tip: lemon drop peppers are hot, we strongly recommend wearing gloves while preparing this recipe.
Step 2
Pack peppers, chopped carrot and lemon peels into fermentation jar.
Step 3
Combine salt and water, stir until salt is fully dissolved to make the brine.
Step 4
Add fermentation weight and pour in brine to cover, vegetables should be fully submerged. 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 for 2-3 weeks at room temperature out of direct sunlight.
Step 6
Discard lemon peels. Add peppers and chopped carrot to blender with 1/2 cup of the fermentation liquid. Blend until smooth and then add white vinegar. If hot sauce is too spicy, add more vinegar to taste. Hot sauce will keep refrigerated for at least 2 months.
Your folders
seriouseats.com
Your folders
seriouseats.com
Your folders
chilipeppermadness.com
4.9
(13)
15 minutes
Your folders
nourishedkitchen.com
5.0
(3)
Your folders
feastingathome.com
4.9
(58)
120 hours
Your folders
feastingathome.com
4.9
(60)
120 hours
Your folders
practicalselfreliance.com
Your folders
bonappetit.com
3.5
(4)
Your folders
twoguysandacooler.com
Your folders
farmsteady.com
4.0
(48)
Your folders
growforagecookferment.com
5.0
(4)
Your folders
homesteadingfamily.com
Your folders
chilipeppermadness.com
5.0
(21)
30 minutes
Your folders
moonandspoonandyum.com
4.7
(36)
Your folders
cookgem.com
5.0
(1)
Your folders
thewildgut.com
5.0
(2)
Your folders
fermentedfoodlab.com
Your folders
honest-food.net
5.0
(25)
Your folders
seriouseats.com