The Best Vegan and Gluten-Free Hot Sauce Recipes for Every Meal

Remove stems from jalapeños (keep seeds for more heat, remove for milder)

Roughly chop peppers and garlic

Combine all ingredients in saucepan, bring to boil

Reduce heat, simmer 10 minutes until peppers are soft

Let cool slightly, then blend until smooth

Strain through mesh sieve for smoother texture (optional)

Pour into sterilized jar, refrigerate

Chop peppers and garlic, place in clean jar

Dissolve salt in water, pour over peppers

Use fermentation weight or small jar to keep peppers submerged

Cover jar with cheesecloth or loose lid (gases need to escape)

Leave at room temp (68-75°F) for 5-7 days

Check daily: you'll see bubbles (that's fermentation!)

After 5-7 days, drain most brine (save 1/4 cup)

Blend fermented peppers with saved brine and vinegar

Strain and bottle