Vegan MoFo Day 2; Fermented Hot Sauce AKA The Best Hot Sauce You’ll Ever Eat

Fermented hot sauce is my new favourite thing to make. It is so, so, so good. And it gives me something to do with my excess peppers. And my pepper plants are out of control. I have never seen such tall pepper plants, so full of fruit.

Last night’s hot sauce mixture consisted of garlic, habenero, Serrano, and jalapeno chilies. It’s super easy, and, the recipe isn’t actually mine. It comes from Well Preserved, one of my favourite online resources for preserving (though not everything they post is vegan). The recipe can easily be customised, as it’s more suggestions for great hot sauce, and can be played with according to your tastes. This is their most recent post on fermenting hot sauce, however they have three or four I recommend checking out. Because I ferment in a mason jar, I use this post.

Peppers fermenting for hot sauce

After about a week, the peppers are ready to be pureed. You have the option of then straining your puree or leaving it as is. I like it chunky, so I don’t strain it.