Devil's Own Fermented Hot Sauce

  • 3-1/2 cups filtered water

  • 1-1/2 tablespoons sea salt

  • 1/2 pound (8 oz) serrano peppers, whole, stems removed

  • 6-8 cloves garlic (or more if you like garlic)

When fermentation is done:

  • 1/2 cup of brine from the fermented peppers

  • 2 teaspoons cinnamon

  • 1 teaspoon sea salt
    3 - 4 Tablespoons raw cane sugar (amount of sugar depends on the hotness of the peppers, and your own tolerance.)

1. Heat water to a simmer, remove from heat and dissolve salt.
    Allow the brine (salt + water) to cool completely.

2. Put the peppers in a quart-size mason jar, and top with brine.

3. Assemble Kraut Source.

4. Check to see that brine covers peppers by at least 1 inch.

5. Ferment for 10-14 days.

6. When fermentation is done, place peppers in a blender, and add in 1/2 cup brine from the fermentation.

7. Add in the other ingredients and mix well.

8. Optional: if you don't like the seeds, you can strain the mixture.

9. Place in a clean glass jar, and store in fridge.  Will last 3 - 4 weeks.