Do you put all the ingredients in a blender and than let it ferment for 2 weeks? I've never made hot sauce and I was thinking about it.

Thanks!

Dave, the fermentation stage is that first pic with all the ingredients in the jar with the air-lock.

Once the fermentation is done, I pour off the salt-water brine, then add only half of it back in (otherwise it would be too salty). Then I use an immersion blender to blend all the ingredients. At this point, I add in the vineger to halt the fermentation and to bring the pH of the sauce to a stable, non-spoiling acidity level. I strain out the seeds with a metal sieve.

I recommend making sauce this way. It's incredibly easy, and a great way to use up excess peppers.

Josh

I'll definitely try that out this summer. It looks like I'll have too many hot peppers again and I still have chili powder from last year. Specifically ghost pepper powder.... it's soo hard to eat lol.

Thank you for posting this! I never thought making hot sauce is so straightforward. You’ve inspired me to make my first fermented hot sauce and it opened the whole new world to me! Can’t wait to make more this season! And my mouth is watering from all these pictures :)

It's amazingly easy, and a great way to use up excess peppers!

Everyone has loved this sauce so far, but it is definitely a hot sauce!

Josh

Thank you!

This Garlic Ghost sauce has been especially good on eggs.

Josh