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homemade fermented scotch bonnet hot sauce
A vibrant, spicy, and tangy fermented hot sauce made with a robust mix of red bell peppers, fiery scotch bonnets, finger chillies, onions, and garlic. The two-week fermentation process in a saltwater brine develops deep, complex flavors that are finished with a splash of white wine vinegar. The result is a professional-grade sauce with customizable heat.
recipe by
adam
sideFusion60 servingsveganvegetariangluten freeketopaleolow carbsugar free
1 / 2
30
prep (min)
20
cook (min)
20210
total (min)
- •3 large Red bell peppers, roughly chopped
- •1 large Red onion, roughly chopped
- •10 cloves Garlic, peeled
- •8 items Red finger chillies, stems removed
- •5 items Scotch bonnet chillies, stems removed (adjust for heat)
- •1 liter Water (filtered, chlorine-free)
- •30 grams Sea salt (non-iodized)
- •0.5 cup White wine vinegar (add to taste)
- •0.25 tsp Xanthan gum (optional thickener)