# Fermented Hot Sauce

A basic and easy recipe for a super tangy and flavorful homemade hot sauce using Carolina Reapers or any other hot peppers, which can be eaten raw or cooked.

- Category: Sauce & Condiment
- Language: en

## Ingredients

- 8 oz carrot, sliced
- 6 oz onion, sliced
- 4 garlic cloves, chopped
- 5 Carolina Reapers (or other hot peppers)
- 1 thumb ginger, fresh peeled
- 2 Tbsp lime juice
- 2 cups filtered water
- 5 Tbsp coarse salt

## Instructions

1. Slice up 8 oz of carrot, one onion, four garlic cloves, four to five Carolina Reapers, and one thumb of peeled ginger.
2. Make your brine with two cups of filtered water and five tablespoons of coarse salt.
3. Add all the sliced vegetables to a 32 oz jar.
4. Shake the vegetables in the jar with two tablespoons of lime juice.
5. Pour your brine over all the veggies, ensuring they are completely covered.
6. Use fermentation weights to keep all the veggies submerged and cap it off, ideally with a purpose-built fermentation lid (both optional).
7. Allow the jar to ferment for 10 to 14 days out of direct sunlight.
8. If using a standard lid, be sure to burp your jar every few days to allow CO2 to escape.
9. After fermentation, blend the veggies up along with all of the brine.
10. Strain this sauce for the best consistency.
11. Add a little bit of pulp back into the strained sauce until it's slightly thick and to your desired consistency.
12. Optionally, cook the sauce to enhance the flavor even more, thicken it, and stop fermentation.

## Equipment

- knife
- 32 oz jar
- fermentation weights (optional)
- purpose-built fermentation lid (optional)
- blender
- strainer

## Tips

- You can add lime juice after fermenting, but adding it before enhances the flavor without completely inhibiting fermentation.
- Fermentation weights and a purpose-built fermentation lid are optional but recommended to keep veggies submerged and manage CO2.
- If using a standard lid, be sure to burp your jar every few days to allow CO2 to escape and prevent pressure buildup.
- The sauce can be eaten raw, or cooked to enhance flavor, thicken, and stop fermentation. The cooked version is often preferred for a spicier, punchier flavor.
- Add a little bit of pulp back in after straining until desired consistency is met.

## Source

- Original video: https://www.tiktok.com/t/ZThjoCqfA/
- Recipe page: https://www.cliprecipe.com/recipe/79899931-f66f-490e-a883-650dff5f8e35
- Extracted: 2026-01-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt