A fermented hot sauce!
This is a spicy, straightforward, fermented hot sauce. Use whatever peppers you like depending on how much heat you’re after. I usually use habaneros or scotch bonnets.
Devil’s Sauce
A fermented hot sauce
Servings: 1 litre
Equipment
- 1 litre glass jar with lid
- Blender
Ingredients
- 2 carrots
- 2 tomatoes
- 1/4 onion
- 4-6 habanero, scotch bonnet, or other hot red peppers
- 3 cloves garlic
- 1 tablespoon sea or Himalayan salt
Instructions
- Roughly chop carrots, tomatoes, onion, and peppers — be careful with the peppers! I recommend using gloves. Leave the seeds if you're looking for a super hot sauce.
- Put everything in a 1 litre jar and loosely tighten the lid (or use a fermentation lid, if you're lucky enough to have one).
- Leave it on your counter for at least 5 days. It should start to bubble a little and it may leak out of the top, but don't take the lid off!
- After 5-7 days, your sauce should be nicely fermented. Blend it with a blender, adding more water to get your desired consistency.
- Store in airtight bottle(s). You can keep it in the fridge or leave it out — it may continue to ferment if not refrigerated.
Notes
You can make this recipe without fermenting it, but if you do, I would use half the peppers, taste it, and then add more if desired. Fermentation tends to mellow out the heat. It also preserves it; I recommend adding 2 tablespoons of apple cider vinegar if not fermenting, both for preservation and an added sour element.
