vegan hot sauce 3

vegan hot sauce

Can these hot peppers, which summer offers us abundantly, be stored and served easily? Well, the answer is hidden in this fermented Vegan Hot Sauce. All hot/chili lovers come here for this flavor full of probiotics 🙂

I still remember how much my face hurt when I put my hands to my face while I was making pickled peppers with my mom when I was little. So while you prepare this recipe, put a glove on your hands or rub them with olive oil.

How to make Vegan Hot Sauce? This is basically a recipe that works with the logic of canning preparation. It is easy to prepare but requires some patience to wait. But I confirm that you’ll be worth the wait. The key to Vegan Hot Sauce is to use one plus one quarter or one plus one half teaspoon sea salt for each scale. Too much salt will kill the bacteria that will ferment it – and that won’t work for us. You can use ground salt, but that adds an artificial flavor to it and you don’t want that. Garlic is just as important to this recipe as salt, and there’s actually no scale in it. You know your taste, feel free to use extra garlic. You can use onions with garlic. But it’s not just onions. If you want to keep the onion out of the way, don’t worry, just use garlic. But don’t try to use only onions.

Speaking of the importance of salt for preparing Vegan Hot Sauce- If you’re worried about the right salt ratio, feel free to make extra with the water and salt mix separately. When you have an extra brine mixture left at the end, consider fermenting any type of hard vegetable with this mixture. beets, carrots, cucumbers, white cabbage, cauliflowers, okras, green beans … use your imagination ! Don’t forget our scale is one plus one quarter or one plus one half teaspoon sea salt for 1 cup.

vegan hot sauce 3
Vegan Hot Sauce Fermentation stage

The stages are simple: wash the hot peppers and pierce them with a needle or knife, roughly chop the garlic and onion if you want, mix the sea salt and water, fill it all in a jar. Tightly close the lid of the jar and let it ferment. This process – relative to the measure you will make – will take 20 – 30 minutes of your time. Wait, blended, the result will be enough Vegan Hot Sauce to last a whole winter. Huray!

For other vegan sauce recipes, see more…

Vegan Hot Sauce Ingredients

Fermentation Water

  • 1 cups filtered water, lukewarm
  • 1 1/4 or 1 1/2 teaspoons ground sea salt or Himalayan salt

(this makes about 5 cups of water and 7 teaspoons of salt for a 2 liter jar)

Jar Fillings with Chili (2 liter jar)

  • 1 pound chili peppers – washed, pierced with a needle or knife
  • 6-8 garlic cloves, cut into quarters
  • 4-5 shallots – optional
  • For an extra burst of flavor: you can add spices, either fresh or in seed form. (oregano, cilantro, celery leaves, cumin, coriander, mustard seed etc)
vegan hot sauce 2
Vegan Hot Sauce blended stage

Vegan Hot Sauce Instructions

  • Heat the water and stir the sea salt into the water until it dissolves. Let it cool down.
  • Wear gloves or rub your hands with olive oil.
  • Pierce the small hot peppers with a needle or a knife, remove the stems if you wish. Cut the garlic cloves and shallots in half or quarters. (I prefer to use it as a whole.)
  • Stuff all the small hot peppers, garlic cloves and shallots (fresh or seed seasonings if you want) into a 2-liter jar, push them well into the bottom. Slowly add the sea water mixture that you prepared and cooled on it. Make sure that the sea salty mixture you prepared covers all the ingredients. Add a little more mix with the same measurements if needed. But i think you have already prepared the extra mix as i suggested 🙂
  • Put something heavy on top so that the bubbles don’t push the peppers up during fermentation. Cover the mouth with a clean cloth and close the lid tightly. Be sure to put a large container from your jar in case it overflows under it. And in a cool dark place, like the basement,  (or the bottom cupboard in the kitchen) for 5-7 days or until signs of fermentation.
  • Occasionally check for bubbles from fermentation. When you see bubbles, you will need to open the lid of your jar slightly and let out the gas accumulated in it. If you do not do this, the jar may explode. If this worries you, just cover your jar with a clean cloth and don’t close the lid. This allows the gas inside to come out by itself and flow into the container at the bottom of the jar.
  • After 10 days and of fermentation, strain and save the brine. Place the fermented peppers, onions, garlic into a blender. Add 1 cup of the save the brine and blend until smooth as possible. this may take a couple of minutes. Add a little more brine if needed. Trust your rule of thumb.
  • After blending, pour it back into a sauce bottle or jar and store it in the refrigerator. Leave an opening in his mouth where he can breathe. If you have done this in large batches, you can keep it in a cool place – outside the refrigerator, without opening the lid.
  • By the way, my mother likes to eat this recipe as pickles without blending it, why not…

Vegan Hot Sauce Notes

  • If you want less bitter taste, cut the peppers in half and remove the seeds.
  • If you want to speed up the fermentation, put 2 tablespoons of no-boiled chickpeas or rice at the bottom of the jar before the ingredients. Separate the chickpeas before blending. Never eat them, they become very gassy.
  • Don’t worry if your peppers have white mold on them, this is necessary for fermentation.
  • You can store it all year without worry. The longer it waits, the better it tastes.
  • Make sure that the lid is never tightly closed – during its entire storage life.

vegan hot sauce

Recipe by CuhabegCourse: Appetizers, IngredientsCuisine: AmericanDifficulty: Intermediate
Servings

4 – 5 cup

servings
Prep time

30

minutes
Calories

70

kcal
Cooking Time

10

days
Total Time

10

days

Can these hot peppers, which summer offers us abundantly, be stored and served easily? Well, the answer is hidden in this fermented Vegan Hot Sauce. All hot/chili lovers come here for this flavor full of probiotics 🙂

Ingredients

  • Fermentation Water
  • 1 cups filtered water, lukewarm

  • 1 1/4 or 1 1/2 teaspoons ground sea salt or Himalayan salt (this makes about 5 cups of water and 7 teaspoons of salt for a 2 liter jar)

  • Jar Fillings with Chili (2 liter jar)
  • 1 pound chili peppers – washed, pierced with a needle or knife

  • 6-8 garlic cloves, cut into quarters

  • 4-5 shallots – optional

  • For an extra burst of flavor: you can add spices, either fresh or in seed form. (oregano, cilantro, celery leaves, cumin, coriander, mustard seed etc)

Directions

  • Heat the water and stir the sea salt into the water until it dissolves. Let it cool down.
  • Wear gloves or rub your hands with olive oil.
  • Pierce the small hot peppers with a needle or a knife, remove the stems if you wish. Cut the garlic cloves and shallots in half or quarters. (I prefer to use it as a whole.)
  • Stuff all the small hot peppers, garlic cloves and shallots (fresh or seed seasonings if you want) into a 2-liter jar, push them well into the bottom. Slowly add the sea water mixture that you prepared and cooled on it. Make sure that the sea salty mixture you prepared covers all the ingredients. Add a little more mix with the same measurements if needed. But i think you have already prepared the extra mix as i suggested 🙂
  • Put something heavy on top so that the bubbles don’t push the peppers up during fermentation. Cover the mouth with a clean cloth and close the lid tightly. Be sure to put a large container from your jar in case it overflows under it. And in a cool dark place, like the basement, (or the bottom cupboard in the kitchen) for 5-7 days or until signs of fermentation.
  • Occasionally check for bubbles from fermentation. When you see bubbles, you will need to open the lid of your jar slightly and let out the gas accumulated in it. If you do not do this, the jar may explode. If this worries you, just cover your jar with a clean cloth and don’t close the lid. This allows the gas inside to come out by itself and flow into the container at the bottom of the jar.
  • After 10 days and of fermentation, strain and save the brine. Place the fermented peppers, onions, garlic into a blender. Add 1 cup of the save the brine and blend until smooth as possible. this may take a couple of minutes. Add a little more brine if needed. Trust your rule of thumb.
  • After blending, pour it back into a sauce bottle or jar and store it in the refrigerator. Leave an opening in his mouth where he can breathe. If you have done this in large batches, you can keep it in a cool place – outside the refrigerator, without opening the lid.
  • By the way, my mother likes to eat this recipe as pickles without blending it, why not…

Notes

  • If you want less bitter taste, cut the peppers in half and remove the seeds.
  • If you want to speed up the fermentation, put 2 tablespoons of no-boiled chickpeas or rice at the bottom of the jar before the ingredients. Separate the chickpeas before blending. Never eat them, they become very gassy.
  • Don’t worry if your peppers have white mold on them, this is necessary for fermentation.
  • You can store it all year without worry. The longer it waits, the better it tastes.
  • Make sure that the lid is never tightly closed – during its entire storage life.

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