08/31/2026
Resharing this video we made last year! The only thing left to do is dream about pulled pork tacos 😍
Hot sauce is our favorite way to use random harvests of peppers that come out of the garden. They can be mild, medium, hot or a beautiful mix of everything as shown here. Chunk your peppers, seeds and all, and stuff into a jar. You want a jar size that is a relative fit to the amount of peppers you have. Drop in a big pinch of sea salt. I put about 3/4 tsp in this pint and a half jar. It's not an exact science so just use more if using a larger jar. Cover with filtered water. I had a bit of space in my jar and the peppers were floating to the top, so I placed a glass fermentation weight on top to keep the peppers under the surface of the water. You will not need to do this if your jar is packed tight enough. Set the jar aside on the counter and set a reminder in your phone calendar to tend to it in 7-10 days! You will start to see bubbles forming as a sure indicator that the salt is activating the fermentation process. After 7-10 days have passed, strain the peppers and reserve the strained liquid. Throw the peppers and seeds into your food processor or blender and process to your desired texture. You can add the reserved pepper juice as needed to blend it into a smoother sauce. Jar it or bottle it up and store it in the fridge! This is a beautifully natural and alive hot sauce. The ferment will continue to develop even in the fridge, which will keep it fresh for months to come! Enjoy, y'all!
