Fermented Hot Sauce
, 1-2 weeks (mostly fermenting), Makes about 60 teaspoons
A tangy hot sauce made by fermenting serrano peppers in salt brine, then blending with vinegar.
| 455 g red serrano peppers, stems removed | Chop peppers, pack jar | Cover with brine, ferment 1-2 wks | Drain, blend with 1/2 cup brine & vinegar | Strain if desired, bottle |
| 1 quart / 950 ml unchlorinated water | Stir water & salt into brine | |||
| 3 tablespoons sea salt (not iodized) | ||||
| 1/2-1 cup / 120-240 ml white wine vinegar, to taste |
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