Provider Farm

From our fields, for your family

Fermented hot sauce in the style of Siracha


1 lb hot peppers, any variety, stems removed, roughly chopped. For less heat,
remove seeds and ribs.
2 to 5 cloves garlic, according to taste, peeled, scant tablespoon sea salt (or about 2% of the weight of the combined peppers and garlic)
a splash of sauerkraut brine or other brine from a naturally lacto-fermented product will speed up the fermentation process but is not strictly necessary


Place all the ingredients in a mason jar and blend with an immersion blender, being extremely careful to avoid fumes and splatter. (If you don’t have an immersion blender you can do it in a blender or food processor, then transfer to a mason jar.) Cover the jar with a clean cloth or an air lock cap (not an airtight cap – the fermentation will release gasses that need to escape) and leave out of direct sun at room temperature until it has fermented to your liking, which, for me, was 4 days. After the first day, stir it once or twice a day. Transfer to a clean lidded glass jar, and store in the refrigerator. It should keep several months. The longer it is stored, the less heat it will pack.

from Kristen Kimball at Essex Farm