Fermented Fiery Four-Pepper Hot Sauce

A tongue-tingling, complex hot sauce featuring Carolina Reapers, ghost peppers, roasted serranos, and red jalapenos. Perfect for those who crave intense heat balanced with deep, smoky, and tangy fermented flavors.

Steps

1. Wearing gloves, stem and roughly chop all the peppers (seeds included for maximum heat).
2. Roast the serrano peppers under a broiler or on a grill until skins are charred, then peel and chop.
3. Combine all peppers, garlic, sea salt, and sugar in a clean glass jar.
4. Add filtered water to cover the peppers, leaving an inch of headspace.
5. Seal the jar with an airlock lid or loosely with a lid to allow gases to escape.
6. Let ferment at room temperature (68-72°F) for 7 to 10 days, tasting daily after day 5.
7. Once desired tanginess is reached, blend the fermented peppers with apple cider vinegar until smooth.
8. Strain if desired for a smoother sauce.
9. Transfer to a clean bottle and refrigerate; flavor will develop over time.
10. Use sparingly to add heat and complexity to dishes.