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.