Fermented Fresno Chile Hot Sauce
A bright, tangy, sriracha-style hot sauce with real depth: sliced red Fresno chiles, carrot and garlic lacto-fermented in a simple salt brine for about a week until pleasantly sour, then blended smooth with a splash of vinegar and a little sugar. Mostly hands-off, and it keeps for months in the fridge.
At a glance
Ingredients and method are in the app
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