Provider Farm

From our fields, for your family

Fermented hot sauce in the style of Siracha

Course: 
Ingredients: 

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

Directions: 

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.

Credit: 
from Kristen Kimball at Essex Farm