How to Make Homemade Fermented Hot Sauce!!! Only 3 Ingredients

Here’s how I made my hot sauce this year. I fermented peppers for 2 weeks in 1 tablespoon salt to 2 cups distilled water for the brine. Only 3 ingredients blended in this sauce; fermented peppers, white wine vinegar and salt. I used a mix of cowhorn and red jalapeño in this batch and was very happy with the results.
0:00 Intro
2:08 Blending sauce
6:40 Straining
9:00 Bottling

[@joancase5631]

Very informative. Thank you.

[@thomascherico6889]

Food mill, much more effective with the seeds and pulp

[@melindapearson295]

Enjoyed your video. Newby here and this help relax my anxiety as a beginner! Thanks.

[@buckeyegardener]

Thank you. Hopefully it was helpful. I
Was worried the first year I tried it but it’s pretty easy. Make sure you use distilled water and not tap water. I ruined the first batch last year lol

[@kgaogelomogakale4572]

Is the sause shelf safe or its need refrigerator

[@buckeyegardener]

@@kgaogelomogakale4572 everything I’ve read says it’s shelve stable but I do store mine in the fridge. Just opened a new bottle that was 6 months old last week and it was delicious!!!

[@DEVUNK88]

how do you spell the name of your peppers

[@buckeyegardener]

Cowhorn peppers. I believe I got these ones from totally tomatoes but lots of other places carry them as well