Simplest Fermented Hot Sauce
Basic recipe for turning any fresh chiles into fermented hot sauce.
- 1 lb fresh chiles any kind
- 5 % salt
Remove stems from chiles and finely chop in a food processor or blender. Add a small amount of water if necessary
Add 5% salt by weight to the processed chiles and mix well
Add chile mash into a glass jar and sprinkle salt over the top to inhibit mold growth
Allow to ferment for two weeks or up to three months