Ingredients
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4
hot peppers (any kind!)
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2
garlic cloves
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1 tablespoon
course salt
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4 cups
distilled white vinegar
Directions
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De-stem and roughly chop peppers.
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Peel and roughly chop garlic.
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Add with peppers, garlic and salt to a food processor and process until evenly chopped and combined. Set aside in a glass jar, covered for 1-3 days, allowing it to ferment slightly.
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Add 4 cups white vinegar to pepper mix to complete hot sauce. For a stronger sauce, cut the vinegar in half adding only 2 cups. Allow to sit and strengthen for another day before using.
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