Fermented Hot Sauce

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This topic contains 2 replies, has 2 voices, and was last updated by  dollydoozy 6 years ago.

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  • #102018

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    This is adapted from “The Complete Idiots Guide to Fermenting” by Wardeh Harmon
    I would suggest wearing gloves while you make this.

    16 hot chili peppers, stems snipped off
    2 cloves garlic, crushed
    1 tsp. Sea Salt
    2 TB. Whey (homemade from straining yogurt)
    Apple Cider Vinegar to taste (optional)

    1. Put peppers, garlic, salt and whey in food processor. Pulse to chop then run until you have a paste, scraping sides.

    2. Transfer to a wide mouth mason jar, cover with a lid.

    3. Leave at room temperature for up to 10 days.

    4. Strain the mixture through a fine sieve.

    5. Add Cider vinegar to sauce to taste, or you can skip this step

    6. Store in a bottle in the fridge it keeps for many months.


    Topics: 1
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    Do you know if I’m on Phase 1 of the diet is it okay to eat the cream cheese that remains from the yogurt when you make the whey?


    Topics: 1
    Replies: 3

    Hi, I started to make this recipe… have a question.

    What is the point of putting it through the sieve?

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