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Hot Pepper Sauce

Condiments, Dressings, Sauces, Vegetables

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Submitted by Lizzie Camfield


  • lb hot peppers, your favorite kind or a mix, preferably red
  • 4 large, peeled garlic cloves
  • 2 (3-inch) carrot pieces
  • 1⁄2 medium onion
  • 2 C water
  • 1 T salt


Pack vegetables into a clearn, sterilized quart jar as tightly as you can. Combine water and salt and stir to dissolve salt. Pour into the jar to cover vegetables leaving less than 1 inch of headspace in the jar. Submerge vegetables with a heavy, non-porous object and allow to stand at room temperature for about a week. The liquid will be cloudy, the vegetables’ color less vibrant and no bubbles will appear in the brine. Puree in a blender. No need to refrigerate, but it will keep its color better if chilled. Makes about three 5-ounce jars.

Cooking tips: 

To learn more about fermenting food, Lizzie Camfield says she read Sandor Katz’ The Art of Fermentation from cover to cover.  

In the old days, fermenters topped a container with a heavy object that would keep the food submerged in the brine, and Lizzie says a smooth (clean) stone or other non-porous item would work. Glass fermentation weights also work. 

Fermented food is extremely good for you, adding nutrients and increasing the microbiome in your body. Read more about the health benefits here. 

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