Web1 clove garlic, crushed 1 Tbsp. sea salt Water INSTRUCTIONS: Wash and slice the peppers lengthwise. Pack them into a wide-mouth quart jar, up-and-down like …
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Ingredients: 1 8 cups hot peppers, such as red or green Jalapeno, Serrano, Habonero, or Cayenne peppers. 2 1/4 cup sea salt. 3 1 quart cool, un-chlorinated water. 4 Optional: 1/4 yellow onion, or up to 6 garlic cloves. 5 Optional: Apple Cider Vinegar, at the time of blending.
My included recipe yields 5 ounces of strained sauce, which is the size of a typical hot sauce bottle. To make enough strained cayenne pepper sauce to fill a 5 ounce bottle, you'll need to start with 10 ounces of cayenne peppers, 6 garlic cloves, and 1/2 cup of vinegar.
Add a little spice to your scrambled eggs with one or two drops of hot sauce. Is fermented hot sauce shelf stable? You must store the bottled fermented hot sauce in the refrigerator. If it is capped and stored at room temperature, it will continue to ferment, and the bottle could explode.