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Fermented Fresno Hot Sauce


10 Fresno peppers

1 tablespoon salt

2 teaspoons olive oil

1 small yellow onion

5 garlic cloves

4-5 sprigs of thyme

5 bay leaves

1¼ cups white distilled vinegar

Salt to taste


  1. De-stem the peppers and process in food processor with salt. Place in a sealed container at room temperature for 4−5 days to ferment.
  2. Heat olive oil in a pan, then add onion, garlic, thyme, and bay leaves. Caramelize.
  3. Add in the fermented peppers and vinegar. Bring to a boil.
  4. Boil for 20−30 minutes. You may need to add water if the solution is too thick or pasty.
  5. Allow to cool. Remove thyme sprigs and bay leaves.
  6. Adjust seasonings and blend until you have a Sriracha-like consistency.
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