This fermented pepperoncini hot sauce is an easy and delicious summer ferment. It's perfect for canning and preserving the summer harvest, packed with tons of flavor, and not quite as hot as traditional hot sauce.
Slice the pepperoncinis in half. Remove some of the seeds to adjust the heat to taste. Layer the halved peppers, onions, and garlic into a quart sized jar, alternating the vegetables as your fill the jar.
Add the salt to the jar, then fill with filtered water to cover the vegetables. Cover and shake the jar a few times to help dissolve the salt.
Place a fermentation weight over the vegetables to keep them under the brine. Cover the jar with a cloth secured with a rubberband.
Place the jar into a dark corner and ferment for 1-2 weeks.
When the vegetables are done fermenting, place the contents of the jar as well as the apple cider vinegar into a blender. Blender until the vegetables are pulverized. For a thicker sauce, reserve half the brine before blending, adding more to reach your desired texture/thickness.
Store the sauce in a lidded jar in the refrigerator.
Notes
Total Time does not reflect 1-2 weeks fermentation