Lacto-fermented hot sauce with garlic, carrot and bright vinegar tang; smooth or rustic, ready after a week.
# Ingredient list:
→ Peppers
01 - Approximately 10 oz fresh red chili peppers (Fresno, jalapeño, serrano, or a mix), stems removed
02 - 1 small red bell pepper, stem and seeds removed
→ Vegetables & Aromatics
03 - 4 garlic cloves, peeled
04 - 1 small shallot or 1/2 small onion, peeled
05 - 1 medium carrot, peeled and sliced (optional)
→ Brine
06 - 2 cups filtered water
07 - 1 tablespoon non-iodized salt (sea salt or kosher salt)
→ Finishing
08 - 2 tablespoons apple cider vinegar or distilled white vinegar
# How-to:
01 - Dissolve 1 tablespoon non-iodized salt in 2 cups filtered water until fully dissolved; set aside.
02 - Roughly chop the chili peppers, red bell pepper, carrot, garlic and shallot (or onion) to pieces that will pack easily into a jar.
03 - Place the chopped vegetables and aromatics into a clean 1-quart glass jar, pressing down to remove large air pockets.
04 - Pour the prepared brine over the contents until everything is submerged; weigh the solids below the surface with a fermentation weight or a small zip-top bag filled with brine.
05 - Cover the jar loosely with a lid or fit a fermentation airlock to allow gases to escape while minimizing oxygen exposure.
06 - Place the jar in a cool, dark location at about 65–72°F and ferment for 7 days, checking daily to ensure solids remain submerged and removing any surface scum with a clean spoon.
07 - After 7 days, transfer the solids and brine to a blender, add 2 tablespoons vinegar, and blend to a smooth consistency; thin with additional brine or vinegar if desired.
08 - For a smooth finish, strain the blended mixture through a fine-mesh sieve; skip this step to retain a rustic texture.
09 - Transfer the sauce to a sterilized bottle or jar, refrigerate, and use within 3 months; flavor will continue to develop in the fridge.
