Recipes and Cooking Fermented Hot Sauce Our taste panel loves the sour flavor that develops from fermentation in this hot sauce. It's nicely hot without being overpowering. Try it on eggs, veggies, tacos, and anything else you'd put hot sauce on. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle is a food writer and recipe developer with more than two decades of experience as a food journalist writing about cooking, baking, and grilling, as well as cocktails, wine, and beer. She also has extensive experience conducting product reviews and taste tests. In addition to feature writing and recipe development for publications, she has written six cookbooks and contributed extensive editorial work to six others. Previously, Danielle was the food editor of The Oakland Tribune, food editor and writer at The Oregonian, senior editor at Imbibe Magazine and MIX Magazine, and editor of Eater Portland. As a freelance writer, her articles, recipes, taste tests, and comprehensive equipment reviews appear in a range of national publications including Better Homes & Gardens, EatingWell, Conde Nast Traveler, The Kitchn, Spruce Eats, and Serious Eats, among many others. Danielle earned a Bachelor of Arts degree in English from Smith College. She has also taken the WSET Intermediate Course in wine and spirits, passing with distinction. She has received the James Beard Journalism Award and is a member of the International Association of Culinary Professionals, the James Beard Foundation, and Les Dames d'Escoffier. Learn about BHG's Editorial Process Published on February 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 30 mins Total Time: 30 mins Servings: 72 Yield: 1 1/2 cups Jump to Nutrition Facts Ingredients 2 cup chopped red bell peppers 2 - 3 habanero peppers, stemmed and seeds removed, if desired 1 cup roughly chopped carrots (2) ½ cup roughly chopped onion 2 cloves garlic 1 ½ teaspoon salt ⅓ cup apple cider vinegar ½ teaspoon smoked paprika 1 tablespoon red miso paste Freshly ground black pepper Directions In a food processor combine bell peppers, habaneros, carrots, onion, garlic, and 1 1/2 teaspoon salt. Pulse until finely chopped. Transfer to a wide-mouth quart jar, pressing to release some juices. Place a small plastic bag filled with water on vegetables to keep them submerged. Let stand 1 to 2 weeks in a cool, dark place. In a food processor combine vegetables and their juices and apple cider vinegar. Puree until smooth. Strain through a fine-mesh sieve set over a bowl, pressing on solids. For a thicker sauce, add back enough solids to reach desired consistency. Stir in paprika and miso. Season to taste with salt and black pepper. Makes 1 1/2 cups. Rate it Print Nutrition Facts (per serving) 3 Calories 1g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 72 Calories 3 % Daily Value * Sodium 59mg 3% Total Carbohydrate 1g 0% Vitamin C 4.7mg 24% Calcium 1mg 0% Potassium 14mg 0% Folate, total 2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.