Fermented Garlic Tabasco Pepper Sauce

Wash the jar, lid, weight, bottles, and utensils thoroughly with hot, soapy water; rinse well. Wearing gloves, rinse the peppers, remove their stems, and chop them coarsely. Peel and thinly slice the garlic. Measure 300 grams of prepared peppers and 30 grams of prepared garlic.

Measure the salt carefully. The produce weighs 330 grams, so its salt allowance is 3% of the combined prepared pepper and garlic weight: 9.9 grams. Add another 6 grams of salt for the 200 grams of water, giving 15.9 grams total salt and maintaining the same 3% ratio throughout the mixture.

Dissolve all the salt in the water. Pack the peppers and garlic into the jar, pour in the brine, and press gently to release trapped air. Fit the fermentation weight so all produce stays beneath the brine. Leave at least 2 inches of headspace above the liquid.

Set the jar in a small bowl to catch any overflow. Attach the lid loosely enough for gas to escape; do not seal it tightly. Ferment out of direct sunlight at 65–75°F (18–24°C).

Check daily, release trapped gas away from your face, and keep all peppers and garlic submerged. Use the calibrated food pH meter on a representative mashed sample: check for pH 5.2 or lower within 24 hours and below 4.6 within 48 hours. Discard without tasting if either target is missed; added vinegar cannot rescue a failed ferment. Discard tested samples and continue monitoring acidity.

Once the early acidity checks have passed, begin checking flavor-development readiness after 7 days; fermentation typically takes 7–14 days. Look for slowed bubbling and a pleasantly tangy aroma. Confirm the representative mashed sample remains below pH 4.6 before proceeding. Do not return the sample to the jar. Discard any spoiled batch.

Strain the fermented mixture, reserving the brine. Transfer the peppers and garlic to the blender. Add 60 milliliters (1/4 cup) of the reserved brine and all 120 milliliters (1/2 cup) of white vinegar. Discard the remaining brine.

Blend for 1–2 minutes until very smooth and pourable. Let any foam settle, then check that the finished sauce also measures pH 4.6 or below.

Transfer to the clean bottles, cap, label with the date, and refrigerate immediately. Let the sauce rest in the refrigerator for 24 hours for a more rounded flavor. Shake before serving in 1-teaspoon portions alongside tacos, beans, roasted vegetables, and other dishes.