Name: Spicy Pepper Jam Hot Sauce
Prep time: 45 min
Total time: 45 min
Ingredients: 2 Red Bell peppers , flesh cut into bite-sized sections; 1 Red Onion, peeled and quartered; 15 Jalapenos, stems removed; 2 Tbsp red pepper flakes; 3 cloves Garlic, peeled; 300 g Water; 23 g Kosher salt; 150 g Apple cider vinegar; 40 g White granulated sugar

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5 from 2 votes

Spicy Pepper Jam Hot Sauce

Created by: Tanja Enke Cuisine: The Art of Fermentation Courses: Fermentation Recipes, Fermented Dips & Sauces, Lunch & Dinner, Sauces, Dips & Condiments

Difficulty: Beginner Prep Time 45 mins Total Time 45 mins

Description

This sauce has a slightly higher percentage of sugar compared to most of the recipes in this cookbook, which you can adjust downwards if you prefer a lower quantity of added sugars.

Try serving this hot sauce as part of a cheese board, or spread onto meats or vegetables!

Prep Time: 45 minutes

Fermentation Time: 1 week, or longer if desired

Yield: About 1 quart

Ingredients

2 Red Bell peppers , flesh cut into bite-sized sections (250 g)

1 Red Onion, peeled and quartered (150 g)

15 Jalapenos, stems removed (225 g)

2 Tbsp red pepper flakes (6 g)

3 cloves Garlic, peeled (12 g)

300 g Water

23 g Kosher salt

150 g Apple cider vinegar

40 g White granulated sugar

Instructions

Clean a 2-quart mason jar with hot soapy water, and set aside to completely dry.
In a heavy-bottomed sauté pan, increase the heat to medium-high and add the whole Bell peppers.
Char the peppers in the pan until dark spots appear on the outside of the peppers.
Remove the pan from the heat, and allow the peppers to cool.
Discard the stems and the seeds and veins from the Bell peppers, and cut the flesh into bite-sized pieces.
Add the Bell peppers, onion, jalapenos, red pepper flakes, and garlic cloves to your clean fermentation vessel.
In a separate container, mix together the water with the Kosher salt until the salt is completely dissolved.
Pour the salt water brine over the vegetables, and push the vegetables down until they are completely submerged.
Cover the submerged contents with a glass or ceramic weight, and close the lid on the jar.
Allow the contents to ferment at room temperature for roughly one week, or until you are satisfied with the degree of fermentation and acidity.
Make sure to carefully open the jars at least once per day as they ferment, and make sure the contents remain submerged.
When you are ready to finalize and bottle your hot sauce, discard ½ of the liquid brine.
Stir together the apple cider vinegar with the white granulated sugar until the sugar has dissolved, and add the sugar and vinegar mixture to your fermented hot sauce mixture with the remaining brine.
Blend the contents using an immersion blender or food processor, and taste the contents.
Add more salt, sugar, or vinegar, if desired. I tend to keep this sauce blended but unstrained.
Transfer the hot sauce into individual bottles, and store the bottles in the fridge to cool down.

Keywords: hot sauce, ferment, fermented, hot sauces, spicy

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Spicy Pepper Jam Hot Sauce

Spicy Pepper Jam Hot Sauce

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