Hot sauce is so much better fermented. It has a little more complex zip to it.
The fermenting process is easy, anyone can do it! All you need is salt, filtered water and a little time to watch the crock.
Brine
1 1/2 tbsps Koster salt
1 quart filtered water
Instructions
You can make as much as you want, just size up the liquid depending on how many peppers you use.
Chop up the hot peppers and fill a 2 gallon crock about 3/4 full. Cover the peppers with the brine until there is about 1inch of brine covering the peppers.
Weigh the peppers down with a plate and a gallon ziplock bag filled with water. Double bag it to make sure it doesn’t leak.
Cover it with a kitchen towel and let it sit somewhere at room temperature for 2 weeks.
Take the peppers and run them through a tomato processor to remove the skins and seeds.
Add the sauce to a large pot to boil the mixture down by half. I added garlic powder to mine also. I also added a pouch of spices in a pouch to boil with the sauce but not change the color of it. Then removed it before bottling it up.
Bottle up your sauce and get the nachos ready!
Enjoy!
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