Join Chef Deb Traylor in the Teaching Kitchen as she shares one of our most-requested recipes, Ginger and Baker Hot Sauce! It’s simple to make and yields an incredibly zippy hot sauce that’s good on everything from eggs to tacos to burgers to… you name it! Enjoy!
Note: We use Fresno chilies in this recipe but you can easily use jalapeños, or a mixture of Fresnos and habañeros.
2 Tbsp. kosher salt
8 large garlic cloves
1/3 cup plus 1 Tbsp. dark brown sugar
1 1/4 cups white vinegar
2 1/2 lbs. Fresno peppers, rinsed, stems removed, rough chopped, and keep the seeds
3/4 cups water
Blend salt, garlic, brown sugar, vinegar and peppers in a food processor or blender until roughly blended. It should look like a relish. Pour into a sterile container, cover with a towel or cheesecloth, and let sit at room temperature for 5 days to allow sauce to ferment.
Next, place fermented pepper mixture in a blender and add water. Blend for 2-4 minutes until completely smooth. If your blender won’t blend until smooth, you can strain our the particles with a mesh strainer (save and dry the bits for a tasty alternative to red pepper flakes). Taste and adjust salt, and add additional vinegar to taste.
Pour into sterile jars and store in fridge or pour into zip top freezer bags and freeze. Will last about 3 months.