I love the advice about lemon drop peppers. Most of my go to purchased sauces are 2% sodium per tsp. What if the peppers have been dried? I did not strain, choosing to leave the seeds in and using like salsa! Thanks very much Mike. Hi, Penny. Most common is Distilled White Vinegar, which is inexpensive and strong in flavor. See our page, How to Make Fermented Pepper Mash, for further instruction. I have a ton of dried peppers and this would be a great way to make use of them. Can i just chop the peppers roughly before fermenting or should i run them in food processor? The answer is - you can do both. I like to make several at the same time and have it on hand. Who knew such magnificence was possible with only three ingredients?!? Hi. Sorry if I did not. I want to incorporate a little garlic into this sauce. Keep up the awesome work! I do it all the time. You are free to use any peppers youd like, though red peppers are ideal to retain the enticing red color. Hey Mike, Add the chili peppers, 1 cup vinegar and 1/2-1 teaspoon salt to a pot and bring to a quick boil. Thank you. For storage: Vinegar affects acidity levels. I think the fermented version is probably closer to what I had in mind and I'll be starting a batch this weekend. The unfermented one turned out well. Will heating it ruin some of the flavors it got during the ferment? The only issue I havenoticed with freezing is if they are frozen for a very long time, like a year. -- Mike from Chili Pepper Madness. Ive made two batches this year, and when the latest batch is gone Ill thaw out my frozen peppers and make more. I am just sorry I just made a small batch. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. Enjoy, Ramya. Here is a link (affiliate): PH Meter for making hot sauce. Using 3 tablespoons in the fresh version made a sauce thats was unbearably salty. The best ph meters that I recommend are from Thermoworks. That can help as well. Great, Daniel! Thanks for your input on this. You can also mix it with butter to make a great wing sauce. -- Mike from Chili Pepper Madness. Can less salt be used or does it have to be 3 TBS to keep the bad bugs away since it is unfermented? What sized jar do you use for this quantity of chillies? I have a post on How to Make Hot Sauce with Dried Peppers here: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/. Good luck and enjoy!! I have been making my own hot sauces now from the peppers that I grow in my backyard garden for about 7 years now. In a medium saucepan, bring the water, chiles, onion, garlic and 1 teaspoon salt to a boil. Enjoy! I appreciate it. A slow cooker can can take your comfort food to the next level. Is the amount of salt (3tablespoons) correct for the fresh version too? What I usually do is freeze my peppers as I harvest them until the end of the growing season and then make my sauces. All you need to do is rehydrate the peppers in hot water and/or vinegar, then proceed with the recipe. It's been a week. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. If it doesn't appear after 10 minutes, try refreshing the page. Many recipes add the vinegar last after boiling. You can usually find them in grocery stores. I'm surprised it isn't that hot for you, considering you're using habanero peppers. After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic. You should be able to use refrigerated peppers. I think you'll get a more nuanced garlic flavor that way. Great use for them! A starter is not necessary. Here is a link to some bottles I like (affiliate link, my friends! Hi, Im Mike and I LOVE Spicy Food! Michael Hultquist - Chili Pepper Madness says. My basic recipes are similar to a lot of the ones I've seen on this website. Strain the mixture to remove the solids. will be making this soon love hot sauces sooooooooooooo much also can you make healthy lemon herb hot sauce as it is my favourite sauce Thanks Ramya. It might be intense if you are not using an airlock mechanism and just burping the jars, though that will dissipate. Copyright 2022 Meredith Corporation. I find them locally sometimes, but I also order through Amazon. It is difficult to find real Louisiana hot sauce (apart from Tabasco) in South Africa. This adds it before boiling. Website by NetShapers, Inc. We produce Louisiana's largest-selling line of gourmet and specialty pepper, barbecue and hot sauces. Maybe add 1/2 C vinegar, Credit: Despite what is commonly believed, there is no single Thai pepper though most peppers referred to as Thai are small in size and high in heat or pungency. Consider red jalapeno peppers or red serrano peppers, which I can tell you from personal experience make EXCELLENT Louisiana hot sauce. Amounts can vary depending on the amount of vinegar/liquid you use. Does the fresh version not call for any water? 2 lbs B.C. Jeanne. Ive been making our own hit sauce for a few years, using the fresh pepper style. Yowzeee! Whether youre a home gardener or a resident of the Garden District, this hot sauce offers an authentic take on classic Louisiana spice. REPLY: Bert, no problem if you want to use more salt. Or, toss in some fresh pods with the dried. I also made the seasonings out of the leftover solids. Cool slightly then add to a food processor and process until smooth. You can stop before that step, provided your ph is 4.0 or below. Hello, Raimo. SPICY. Bring to a quick boil. The whey is a good way to kick start things. Enjoy! Marty, yes, you can add more vinegar and/or water when simmering. Learn how to make classic Louisiana hot sauce at home, either with fresh or fermented chili peppers. I try and make mine by FDA rules and regulations to have a longer shelf life and not have problems with bacterias. I also had great success with your fermented recipe using a mix of ripe and unripe (purple) black pearl peppers from a late-maturing plant. Always appreciate your recipes. Your photo is being processed. I'm the only one that likes spicy food and it would be nice to have some ready made. Just a quick note that i just finished a small batch of fermented hot sauce based on the posted recipe and all I can say is WOW. I grew a mix of mild "Hatch-type" peppers from Sandia seed, all season they have been delicious, and now have a freezer full. Let the mixture cool to warm, then puree in a blender with the vinegar. Be sure you are only using 1 teaspoon of salt. However, this didn't seem like enough vinegar to simmer the peppers, so I splashed in a bit more. Michelada Recipe - Spicy Mexican Beer and Tomato Juice Cocktail. Alternatively, you can strain out the fermented peppers and discard the brine, then boil the peppers with 1 cup vinegar and 1/2-1 teaspoon salt. HongryHawg Products Super happy you are enjoying it. I just made the quick, unfermented version of this and holy buckets it is SALTY! Dean, I got mine from Amazon. Greetings from Hungary! It is important to keep the peppers covered with brine to avoid spoilage. Prarieville, LA 70769. Yes, that would be OK. In fact, maybe do both methods if you have enough, then compare and let me know which one you prefer. Thank you Mike! I love to add fresh garlic when preparing and I use apple cider vinegar. I guess more specifically, can I ferment dried peppers? Can I use thawed peppers that I have frozen? Do you find that cooking is necessary for preservation purposes? Heat Level: Medium, though you can up the heat factor with hotter peppers. Red Wine Vinegar is made from fermented red wine, which will introduce a slightly fruity flavor to your sauce. Get yourself a ph meter from Thermoworks today, Swing Top Glass Bottles, 8.5 Ounce - Set of 4, Homemade Caribbean-Style Sweet Chili Sauce, https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/, https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/, Making Hot Sauce and Other Sauces from Dried Peppers, https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/hawaiian-chili-pepper-water/, https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/pique-puerto-rican-hot-sauce/, https://www.nutrition.gov/subject/shopping-cooking-meal-planning/food-storage-and-preservation, http://nchfp.uga.edu/publications/publications_usda.html, https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/default.htm. Just made the fermented (3 weeks) Louisiana for the third time with a glorious mix of homegrown chillies (birds eye, cayenne, jalapeo, sweet pepper) and apple cider vinegar. I think the confusion comes from the fact that the recipe card for the "Fresh" version at the bottom of your post specifically says 3 tablespoons salt. When I put it in the food processor, I had to add quite a bit of water to get it thin enough. I have started a second batch fermenting right away, to capture all the end-of-season peppers that I can. this link is to an external site that may or may not meet accessibility guidelines. SCOVILLE HEAT UNITS: 50,000 100,000 SHU There are numerous artisan blends from smaller brand hot sauce makers, along with the big names like Texas Petes, Crystal Hot Sauce, Valentina, Melindas, Franks, and the biggest name of all when it comes to Louisiana Hot Sauce Tabasco. Or, try adding in a hotter pepper or include a touch of spicy chili powder or flakes. Or, use an airlock or membrane for easier fermenting. 2022 HongryHawg Products. And where do we purchase the tester from ? Thanks for the info & the recipes! The fresh pepper recipe calls for 3 tablespoons..I found out this is way too much. Website by. I like to combine them with habs or Scotch bonnets. I'd love to hear! Thanks, Donnell! Hi, Karen. I have a soda bottle full of habanero peppers (stems on) and vinegar. REPLY: Liz, 1 pound of peppers will yield about 2 cups of hot sauce. REPLY: Awesome to meet you, CJ! Its so easy. Let me know how it turns out for you. Malt Vinegar has a strong, distinctive flavor from its barley ale beginnings, and well worth experimentation. I also like to add a handful of toasted oak barrel cubes to the mix to simulate the wood barrel aging. Do you still use a quart of water for the unfermented version? I JUST shot a video for this today. Big, bright, distinctive flavor, really delicious. Hey, I would like to try your recipe as I just got some red cayene and jalapeno peppers from a friend. Hi, Brandon. PO Box 787 Use them to top burgers, dogs, etc. Chop the peppers then pack them into a jar, leaving at least 1 inch of head space. Thanks so much, Mario! I have successfully fermented pepper mash in my cellar for over a year. Forget about Tabasco and sriracha sauces, this beats them by an exponential factor. Lets talk about the biggest factors that will affect the outcome of your Louisiana hot sauce. The peppers may rise a bit when fermenting. When making the hot sauce, though, the heating is part of the recipe. So, I am definitely giving this a try!! Best of luck! I was wondering if you can describe the smell I should smell from the jar before I boil the peppers with the brine and vinegar. Terrible. Enjoy! Or, use an airlock or membrane for easier fermenting. They make a fantastic Louisiana hot sauce. 114 Comments. Can these be used in some way.? Just made this and threw in a couple scorpions for some additional heat. I always love to see all of your spicy inspirations. I am a happy affiliate. -- Mike from Chili Pepper Madness. 8 cloves of garlic, minced You won't get a cabbage flavor. Also strain it to remove more of the solids. Enjoy! That would negate the process. Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes, AMAZON/BARNES & NOBLE/INDIEBOUND/BOOKS A MILLION, Receive my "5 Essentials for Spicy Cooking" email series & new recipes, About | Contact | Travel-Food | Stories | Privacy | Disclaimer | 2022 Chili Pepper Madness. They have been marinading for a couple of years at least. Reduce heat and simmer for 10 minutes to soften everything up. Shane, yes, the non-fermented version should only use 1 teaspoon of salt. Bill, not sure if you saw the note in the recipe about using only 1/2-1 teaspoon salt for the non-fermented version? 1/2 cup white vineger Your email address will not be published. of the daily value on the nutrition list. I am seeing recipes out there that don't even use water at all, only vinegar. Infection with the bacterium causes the disease botulism. I encourage you to make it both ways and see which way you prefer. Should I be testing the pH level? Thai peppers make some GREAT hot sauce! Thanks! Cant wait to try with this years crop. I couldn't find Cayenne peppers, so I made this with some BC Crimson Hots I found at the farmer's market. REPLY: Melanie, yes, you can use thawed peppers, though you might need to use a culture starter if the ferment doesn't start. I've made the unfermented recipe a couple of times now. As mentioned, traditional peppers include cayenne, tabasco, and red jalapeno peppers, though this style recipe can be made with ANY chili pepper. Erin, the smell is somewhat sour, almost a BIT like milder body odor, though not in an unpleasant way. I used frozen peppers recently and it didn't ferment but I was able to save it with some whey. Could I have added more vinegar to the peppers when simmering? You might want to do an edit and fix that. Consider them for a paste, for swirling into soups or stews, or for dehydrating to make seasonings. I do dehydrate those seeds and the make a chile spice, but I'm afraid I'm still losing too much of the precious sauce. REPLY: Rob, absolutely. Best is to vacuum seal them to keep them as long as possible, and as fresh as possible. How do you test PH. Process until smooth. You can also bottle your sauces with proper procedures. I used two or three large sweet peppers, a generic red chilli, and a couple of scotch bonnets, and the result was amazing. Burp the jars often by unscrewing the lid a bit to let out some of the accumulating gases. What do you use to strain the sauce? Why is it necessary to heat up the peppers and vinegar after fermenting? Lets get cooking! Thanks, Ash! Is the 3 tlbs salt set in stone or can you use more salt? I'm wondering if I can either skip the vinegar (or cut way back) and use water instead? I can be wrong on the times but the toxin is real. Im looking forward to using some of your recipes! I have made Louisiana Hot Sauce from superhots and was quite happy with the results. Should be a couple of cups, but it's best to use a kitchen scale to measure accurate weights. Fermentation with that amount would be great, just wanted to check and see if that was a mistake? Since it calls for 1 pound of peppers - I cut the recipe by 1/4. Shoot for at least 4.0 for home keeping, but if not, you can still use it within a week or so. Absolutely, Ann. Blended it seeds, skins and all in my vitamix and simmered it down nice and thick. Say goodbye to bland and boring food with my easy-to-follow recipes. Instead of whey, you can also purchase culture starters as well. Hi, No problem at all, Brandon. I just made a half a batch of the jalapeno hot sauce. I followed the directions but my pepper mash isn't fermenting. Ian Knauer. I have made pickled peppers using kosher salt and am wondering if that could be used as opposed to the sea salt in your recipe? Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. 10 ounces fresh hot red chilies such as; Tabasco, Cayenne or Serrano. Thank you for alerting me to my mistake. We grow 100 hot cherry bomb peppers along with others in our large garden. Use this if you are seeking to mimic the flavors of the larger commercial brands. I love those!! Also, you CAN ferment dried peppers, but you might need to use a starter, or ferment them with some fresh peppers to make sure the process gets going. Jacob, no, use only the peppers, vinegar and salt. If it is too thick, add water a tablespoon at a time and process until smooth. If your hot sauce is not acidic enough, add more vinegar or citrus to bring the ph down. These are pretty big peppers and way hotter than cayenne and tobascoes, so I took the seeds out instead of straining em out later, and it worked okay. Thanks for letting me know, David. Can I add more vinegar (and more peppers to cut the salt) or will that throw off the flavor? Here are answers to some of the most common questions I get on other sauces: It should keep a few months easily in the fridge, or even longer. The best way to lower the heat is to dilute it with other ingredients, like tomato or milder peppers. Great stuff!!! Hello Mike, You don't have to cook it if you don't want to. Could not believe how great tasting it turned out, and it gained a lot of heat compared to eating the peppers fresh, probably because I left all the seeds and membranes in the mix. Help!!! Thin as water. However, you don't have to heat it if you don't want to. Caitin, yes, it stops the fermenting process and will remove some of the probiotic benefits, but not the flavors. One of our hot sauce fans is an astronaut and he loves our Bayou Fireballs hot sauce so much that he brought it into space with him! Excellent, Blint. The taste is not as good as the cayenne, but it 5 times hotter. This is awesome, and really easy to make. Dustin, no, I find the heating helps to blend the flavors. Original Louisiana brand hot sauce used cayenne peppers, though Tabasco uses tabasco peppers, from which it coined its moniker. Perhaps I need to make this more clear. Thanks! Check out moreHot Sauce Recipesor learn more about How to Make Hot Sauce. This is where your creativity comes into play, as well as your taste buds. Good luck with the crop! I apologize for the confusion. What if I only have a 1/2 lb of peppers - should I half the recipe? REPLY: Jennet, there are several possible reasons a ferment doesn't start. I hope this helps. Don, you are absolutely correct. If I add tomatoes, won't I have to add more vinegar? Thanks! I can't wait for my husband to make some! Add only the chili peppers, 1 cup vinegar and 1 teaspoon salt to a pot and bring to a quick boil. I updated the recipe to make that extra clear. A typically hot sauce woozy bottle is 5 ounces, so you'd need 3+. I make about 12-15 cases of 8oz bottles at the end of the season every year. Would I add it to the peppers to ferment or add it when I boil the mixture after fermentation? Crimson Hot Peppers, split, seeds removed, and roughly chopped -- Mike H. NOTE: This post was updated on 2/19/21 to include new information. Let me know how it goes! Question is this. You can definitely skip cooking and keep refrigerated to slow continued fermentation if desired. Cool, then add to a food processor. I have a food mill, which really breaks things down and takes out a lot of the solids. TJ, no, you will get some reduction of liquid, but not much. I appreciate your help! It was originally published on 9/29/17. The recipe is pretty forgiving, though, so if you're off a little bit, I'm sure it will be fine. You can always process that sauce with another batch of peppers or other ingredients to dilute the saltiness. I just made the fresh pepper recipe and it is not as hot as the original Lousisana hot sauce, why is that? Glad you enjoyed it. I used: Will surely make a much larger one next year. Pour into hot sauce bottles and enjoy. Or work them into different recipes. I hope I didn't miss a spot on that. Yes, you can use kosher salt for this recipe. Louisiana style hot sauce is the best, and so easy to make! Our 22 Best Crock Pot and Slow-Cooker Recipes. Just remember to burp your containers as needed. ):Swing Top Glass Bottles, 8.5 Ounce - Set of 4. You might need to use a culture starter. Mike - You Sir, are some kind of great American. Talk about heat! What could the problem be? Thank you for the recipe, i will plant much more cayenne next year! I just wanted to ask, would it be okay to add a little Citric Acid(Powder) before bottling? You can definitely add in more vinegar and/or water to thin it out. There are many Louisiana hot sauces on the market. I love it. The season is ending here on the Gulf Coast of Texas, ( after 3 Hurricanes, God help us! ) I followed the directions to make the mash. Fresh will always be best, but frozen pods are GREAT as are dried. Where can I find FDA guidelines for sterilization or pasturization? This is a big factor. Tabasco is famous for this. You might start to notice some flavor degredation. REPLY: Yes, I would cut it in half. It's still fermenting so I haven't tried to make a sauce out of it yet. A lot of people ferment for the flavors, and cook to stop fermenting, so the bottles don't explode later. Apple Cider Vinegar is quite fruity, and preferred for when youre seeking a fruity sweetness. Level ? Absolutely. I have then note next to the salt ingredients. If you like the smaller bottles that most hot sauce makers use, here's another link:Hot Sauce Bottles, 5 Oz - 24 Pack. Is your water chlorinated? I have also dehydrated peppers for making pure pepper powders and seasonings. Hi. I do use some of the hottest of the hots also that I grow and people who really love my sauces do have problems consumimg those! The same principles apply as in Canning or Jarring Chili Peppers. I'm surprised Thai chiles weren't mentioned. I have done this and it turned out fine. If it smells really bad, like a rotting sewer, it has probably been infected and/or your brine isn't strong enough. Good luck with next year's crop! Just curious, it seems like a low vinegar/water ratio, 1:4. REPLY: Nancy, yes! Mike, I love your recipes! All Rights Reserved. I updated the recipe card and added further instructions to the page to make this more clear. You can try making another batch with mild bells, then combine them. This is what was written in the directions but after making then sauce I got the feeling that 3 Tablespoons was only intended to make the brine. Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. It is also quite thick, not anywhere near the consistency of Tabasco or Louisiana. Pour the fermented peppers, including brine, into a pot along with the vinegar. Can I use dried peppers? You can also make another batch with no salt and combine them to dilute the salt content. It will help keep them from floating above the brine. I have a small strainer which only takes out large solids. Its a gorgeous thing really, simplicity in its finest form, deliciousness delivered with only 3 ingredients Chili Peppers, Vinegar, and Salt. Experiment to your personal tastes. DPW, absolutely. I am just worried if it is spoiled and can cause any illness. Glad you like it, Rosebud! -- Mike from Chili Pepper Madness. There is enough vinegar usually to do so, but adding citrus would be a nice flavor builder. Those solids still have life in them. I just started fermenting the first pound of peppers and want to see how it turns out before I make another, but the peppers keep coming. Doesn't it evaporate during the boiling step? Refrigerate for at least 3 weeks for optimal flavor. I made this recipe a month ago and it came out awesome. Thanks a million. This is the question with ANY hot sauce, as there are many choices, and each will compliment your chili pepper choice in different ways. OH baby! the garden is turning red, so I decided to give sauce a try. All Rights Reserved. The recipe for the unfermented version says to use one teaspoon of salt. Just consider that your end flavor, color and heat will be affected by your chili pepper choices. juice of 1 fresh lime. No fermentation. The peppers ultimately determine the heat. Thanks for posting these terrific recipes, Mike. Barbara, absolutely. Crazy awesome! First, ferment the chili peppers. James, many people make recipes exactly like this, such as Hawaiian Chili Water (https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/hawaiian-chili-pepper-water/) or Puerto Rican Pique (https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/pique-puerto-rican-hot-sauce/). Is it the peppers or the process that determines the heat? The sauces taste really good but do you recommend freezing this way and making sauces? They ferment their peppers in oak barrels for up to 3 years before mixing the resulting mash with vinegar and salt. I have used the vinegar occasionally and keep it topped off. Crazy, isn't it? If you cored them out, that will drop the heat as well. Get yourself a ph meter from Thermoworks today. It will continue to ferment a bit, even in the fridge, which you may want. REPLY: Jennet, sorry to hear. Can i smoke my jalapeno's first, and make a chipotle hot sauce? Thank you. Hi, Lauren. Let me know how it goes for you. Great stuff. Brandon, I have a post going online soon with more directions, but basically you can spread the pulp out over dehydrator sheets and dry them at 125 degrees F for 8-10 hours, or until it is all completely dried out. -- Mike from Chili Pepper Madness. Sometimes I use both. This is the second time I've tried this and it hasn't fermented. It's safer for longer term keeping in the refrigerator, unless you process through a water bath, then seal. That said, Louisiana Hot Sauce made from fresh peppers has a bit more bite to it, and doesnt take nearly as long to make. Good luck! As you posted before: "THAI PEPPER: MANY TYPES AND HEAT LEVELS Botulinum is the most acutely lethal toxin known. It's all about the acidity. This is the second time this has happened. Im sure doing the. Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. Not sure if you saw that. I'd like to give this recipe a go this weekend and want to make sure I have everything I need . White Wine Vinegar is a bit more mellow, and Rice Vinegar even more so, with a touch more sweetness. Looking to amp up your beef stew but unsure where to start? Some peppers have a natural range of heat so that could be a big factor. However, it won't last as long if the pH is too high. Thai peppers are spicy chili peppers with a wide range of heat, and despite common belief, there is no single type of Thai pepper, with at least 79 separate varieties. You can find them at an Asian market fresh or frozen. Thanks a bunch for sharing such an awesome recipe. Leave a comment below and tag, use cayenne, tabasco, red jalapeno or others. It's really hot. It does, Marcel, and you don't have to cook it. Schultz, do you mean for making hot sauce? With those 3 simple ingredients, however, there are numerous variations, as youve most likely tasted. They all work for me! Hi Mike, I used 20 cayenne peppers, 2 habanero and 2 jalapenos. Great explanations here, Mike, for a permanent must-have! Let me know how that goes. I hope this helps! Should probably drain the peppers in the pot first. I keep the mash in my fridge to use as a quick addition to stir-frys, soups, dips, anything that needs some heat and color. Also, they can be easily used ground as seasoning. I didnt process it enough though and have a lot of solids left over (at least a cup!). This is perfectly suited for the water bath preservation method. Yes, a bit of water or extra vinegar will thin the sauce out nicely. These, Gourmet & Specialty Louisiana Pepper, BBQ & Hot Sauces, 2022 HongryHawg Products. On your advice. Let me know how it turn out for you. Or use a larger bottle. Required fields are marked *. I would love to try your recipe. This recipe makes about 2 cups (16 ounces) with the ratios I've used, so plan for that. You can use salt to taste, per your preference. It does sound like you may have used too much, but you can always discard the brine when processing the peppers for hot sauce, if you'd like. Ted, I use different strainers depending on the consistency I'm looking for. -- Mike from Chili Pepper Madness. Sorry for all the questions all over the website. Does using refrigerated peppers changed the likelihood that the pepper brine will ferment? Good looking recipe. Hey, love your recipes! Sara, you can add water if you'd like to thin it out. I also freeze and dry a lot of peppers for the same purposes. 2 tsp of sea salt I'd love to make this as a gift but would not be able to keep it in the fridge after bottling - is this okay? Reduce heat and simmer for 15 minutes. Can I make the solids into a chili paste? Can this recipe be canned for shelf stability. But i ran out of it, both the sause and cayenne peppers, so i made it with brazilian starfish, which i had a lot. Or process the whole batch with tomatoes for a thicker sauce. Learn how to make classic Louisiana style hot sauce at home, with fresh chili peppers. I have made Louisiana Hot Sauce with both fermented and fresh chili peppers and can tell you there is a noticeable difference in the final flavor. Mike, there seems to be lots of confusion over the amount of salt for the fresh version. So glad I stumbled upon this website. I doubled the recipe and left it to ferment 3 weeks, drained the brine and used Wine vinegar when cooking. I made this with the fresh chilis and it was great! Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time.