Fermented garlic and pepper hot sauce
Fermented garlic and pepper hot sauce
Ingredients
Perfect portions
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Sterilise a glass resealable jar using soap and hot water.
Cut the tops off the chillies and peel the garlic, place in the bottom of the jar along with the carrots, red peppers or other vegetables you have chosen to use for added flavour.
Make your brine by stirring salt into the water until it has dissolved. You may wish to do this on the hob to speed up the process but ensure your brine is fully cooled before using.
Pour the brine over your chillies and vegetables ensuring they are fully submerged. Remember, ‘under the brine is fine’.
Store in a warm place out of direct sunlight for 2-3 days. Open the jar and stir the contents each day.
Once the brine has gone cloudy and has a slightly sour smell, pour the ingredients out of the jar and blend until smooth. Siphon off some of the brine liquid depending on what you’d like the consistency of your hot sauce to be.
Pour back into a jar or glass bottle and store in the fridge. Use as a condiment or to add extra flavour to pasta sauces.
Make the most of your leftovers
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.