Chili Pepper Madness · by Mike Hultquist★ 5.0 (133)
Fermented Hot Sauce Recipe
NUTRITION · PER SERVING25M COOK
CAL 0%·PRO 0%
CARBS 1G67% OF CAL
0G FIBER0G SUGAR0G OTHER
FAT 0G10% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade fermented hot sauce made from fresh peppers, salt, water, and vinegar. Wonderfully spicy with deep, complex flavor, it works with any type of pepper.
condimentamerican⚙️ food processor🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 60- 1 pound red serrano peppers (or use any chili peppers, stems removed)
- 1 quart unchlorinated water
- 3 tablespoons sea salt ((do not use iodized salt))
- ½-1 cup white wine vinegar to your preference (use a good quality vinegar for better quality hot sauce)
At a glance
PER SERVING · TIME 25M
CAL 0%·PRO 0%
CARBS 1G67% OF CAL
0G FIBER0G SUGAR0G OTHER
FAT 0G10% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 23mg
- Calcium
- 2mg
- Iron
- 0.07mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.