Hottish Sauce


Hottish Sauce

Hottish Sauce

Mmm, hot sauce. Just the way you want it.


  • 3 pounds of peppers, all one type or mixed (I used green jalapenos, red bell, green bell, and red chiles)
  • 4 cloves of garlic, roughly chopped
  • 1/3 cup whey or brine from fermented sauerkraut or vegetables
  • 1/2 cup kosher salt
  • 1/2 cup white wine vinegar (divided)
  • 1/4 cup sugar


  1. Wash thoroughly and stem the hot peppers. If you want a little less heat, remove the seed membranes. Cut into large chunks. Weigh.
  2. Wash, seed, and stem the bell peppers. Cut into large chunks. Add as many as necessary to the hot peppers to get to 3 pounds total.
  3. Process the peppers, garlic, and salt in a food processor until about the size of pepper seeds. You don't want them to completely liquify.
  4. Pour into a large bowl. Stir in the whey and 3 tablespoons of the vinegar.
  5. Place the mixture into your favorite fermentation vessel. (A mason jar works fine.)
  6. Make sure the peppers are below the brine.
  7. Keep in a dark place for 14 days. Begin checking for taste after 10 days.
  8. Once the flavor is to your liking, pour the mixture into a cheesecloth-lined strainer over a medium bowl. Ties the ends of the cheesecloth together to make a bag. Let sit in the strainer for 20 minutes. Then twist the bag and press to extract as much liquid as possible.
  9. Whisk in 5 tablespoons of vinegar and the sugar until well mixed.
  10. Pour into clean bottles or jars. Let sit for 3 days before using. It will keep for months in the refrigerator.


Adjust heat level by adding more or less sweet peppers, such as the bells.

Removing the seed membrane will also make hot peppers less hot, but maybe not as much as you think.

Change up the flavor by varying the vinegars you use.


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