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.
Posted on October 2, 2012, in Vegan MoFo, Vegan MoFo 2012 and tagged canning, fermenting, garden, hot sauce, Peppers, Pickling, Preserving the Harvest, Vegan MoFo, Vegan MoFo 2012, VeganMoFo. Bookmark the permalink. 9 Comments.
this looks brilliant. I’m begging all my friends with green thumbs and excess hot peppers to donate them to my cause of making this. I just may share if I’m feeling generous….
It’s honestly pretty difficult to be generous with this hot sauce. I’ve never eaten any condiment so quickly as I did the first batch. I eat it on everything from toast to mac and cheeze.
This looks amazing! I am currently fermenting a bunch of things, but none of them are hot sauce. I think I know what is coming next! I am fermenting cucumbers, green beans, peppers, and sauerkraut!
Amanda, you’re going to love it! It’s fermented-tangy, spicy, garlicky, and all-around awesome.
Ohhhh wow. Thank you!
Thank YOU, Lindsay! Enjoy it!
Kelly,
Thanks so much for sharing – I’m glad you liked it and even more happy that you made it! Although we’re not vegetarian, we do eat veggie and vegan a lot – look forward to exploring here for some ideas.
Joel
Joel, I’ve made it three times this summer, and people are raving. I love how differently it comes out each time I make it.
I’ve been following Well Preserved for a year or so now, and am so glad I do! I love all of the awesome preserving ideas.
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