- Half-gallon airlock fermentation container (such as The Perfect Pickler or Fermented Vegetable Master)
- Be sure to wear gloves and eye protection when working with habañero peppers.
- Keep in mind that the flavors of hot peppers and garlic can be absorbed by plastic appliance parts. If you plan to work with hot peppers regularly consider purchasing a blender from a thrift store to use for that purpose.
Our thanks to customer Josh Bobb for contributing this recipe.
Try something new in the kitchen and impress your friends and family with your homemade hot sauce. Download our Lacto-Fermentation Guide and Recipe book today.
- 5 lbs. organic habañeros
- 1 large whole head of garlic
- 5 Tbsp. sea salt
- Remove the stems from the habañeros.
- Peel, crush, and chop the garlic.
- Use a food processor or blender to process the habañeros and garlic together into a paste. Add the salt and mix to thoroughly combine it into the habañero and garlic paste.
- Place the mixture in an airlock fermentation set up and allow it to ferment for 6 weeks.
Once the fermented mixture has reached the taste profile you desire, you can add a bit of vinegar (such as raw apple cider vinegar) to further acidify.
Want to start making your hot sauce at home? Download our Lacto-Fermentation Guide and Recipe book and start making your Lacto-fermented hot sauce today!