Hot sauce is so much better fermented. It has a little more complex zip to it.
The fermenting process is easy, anyone can do it! All you need is salt, filtered water and a little time to watch the crock.
1 1/2 tbsps Koster salt
1 quart filtered water
You can make as much as you want, just size up the liquid depending on how many peppers you use.
Chop up the hot peppers and fill a 2 gallon crock about 3/4 full. Cover the peppers with the brine until there is about 1inch of brine covering the peppers.
Weigh the peppers down with a plate and a gallon ziplock bag filled with water. Double bag it to make sure it doesn’t leak.
Cover it with a kitchen towel and let it sit somewhere at room temperature for 2 weeks.
Take the peppers and run them through a tomato processor to remove the skins and seeds.
Add the sauce to a large pot to boil the mixture down by half. I added garlic powder to mine also. I also added a pouch of spices in a pouch to boil with the sauce but not change the color of it. Then removed it before bottling it up.
Bottle up your sauce and get the nachos ready!