Homemade fermented Fresno pepper hot sauce that yields a spicy, flavorful hot sauce that's delicious and easy!
Course Condiment
Cuisine Mexican
Keyword Fresno, pepper
Prep Time 10minutes
Fermenting time: 10days
Total Time 7days20minutes
Servings 36servings
Calories 7kcal
Author Rebooted Mom
Ingredients
1.5lbs Fresno peppersstems removed
6garlic cloves
1.5Tbsp Kosher salt
1/2C water
1/2 C apple cider vinegarwith the mother
Instructions
Combine the chile peppers, garlic cloves, salt and water in the food processor. Process until you reach the texture of chunky salsa.
Transfer to a clean glass jar. Cover with a canning lid & ring, or a ferment lid, or a cheesecloth with a rubberband. Leave on the counter at room temperature for 48 hours.
Add the apple cider vinegar & stir to combine. Leave on the counter, covered with cheesecloth for 7-21 days.
After that time, transfer to the blender & puree until smooth. Pour through a cheesecloth and strain to separate the seeds. Push the liquid out into a clean bowl.
Pour the liquid into a swing top bottle or clean glass jar & refrigerate. It'll last for several months.
Separation of the sauce will happen - it's normal. Just give it a good shake before you use it.
Notes
Recipe makes 2 1/4 C. (36 Tbsp). 1 Tbsp per serving..