Fermented habanero hot sauce is a spicy and flavorful condiment that adds a zesty kick to a variety of dishes. Here's a basic recipe to make your own fermented habanero hot sauce:

Ingredients:

  • 10-12 fresh habanero peppers (or more for extra heat)

  • 3-4 cloves of garlic, minced

  • 1 small onion, chopped

  • 1 tablespoon sea salt

  • 2% brine solution (see below for instructions)

  • 1 teaspoon sugar (optional)

  • 1 tablespoon vegetable oil (optional)

  • Sterilized glass jars or fermentation vessels

  • Fermentation weight or a plastic bag filled with brine (for submersion)

For the brine solution (2%):

  • To make a 2% brine solution, mix 20 grams (about 1 tablespoon) of sea salt with 1 liter (about 4 cups) of water. Make more or less as needed to cover your ingredients.

Instructions:

  1. Prepare the habaneros: Wear gloves when handling habanero peppers, as they can be extremely hot and may irritate your skin. Remove the stems and roughly chop the habaneros. You can also deseed them for a milder sauce if desired.

  2. Blend the ingredients: In a food processor or blender, combine the habanero peppers, minced garlic, chopped onion, and the optional sugar and vegetable oil. Blend until you have a coarse paste.

  3. Create the brine: Dissolve the sea salt in the 2% brine solution. Ensure that the salt is completely dissolved.

  4. Combine the paste and brine: Transfer the pepper paste to a glass fermentation vessel or jar. Pour the brine over the paste, making sure the peppers are completely submerged. Leave about an inch of headspace at the top of the jar.

  5. Weight it down: Place a fermentation weight or a plastic bag filled with brine on top of the pepper paste to keep it submerged under the brine. This prevents mold from forming on the surface.

  6. Fermentation: Cover the jar or vessel with a breathable cloth (cheesecloth or a paper towel secured with a rubber band) to allow gases to escape. Store it in a cool, dark place at room temperature (around 70°F or 21°C) for at least 7-10 days, or until you achieve the desired level of fermentation. Taste it along the way to monitor the flavor.

  7. Blend again: After the fermentation period, remove the weight and cloth, and use a blender to puree the fermented pepper mixture into a smooth hot sauce.

  8. Strain (optional): If you prefer a thinner sauce, strain it through a fine-mesh sieve or cheesecloth to remove any solids.

  9. Bottle and store: Pour the hot sauce into sterilized bottles or jars. Store the hot sauce in the refrigerator, where it will continue to ferment and develop flavor over time. It can last for several months in the refrigerator.

Enjoy your homemade fermented habanero hot sauce in your favorite dishes, but use it sparingly, as habaneros are very hot!