3 Pepper Hot Sauce
Prep time: 
Fermentation time: 
Yield: 1½-2 pints
This fermented sauce made from three kinds of fresh chile peppers reminds you of "green Tabasco" sauce, except MUCH, MUCH BETTER!
  • 6 fresh jalapeƱo peppers
  • 8 antohi peppers
  • 6 Hungarian hot wax peppers
  • 8 cloves garlic, peeled
  • 2 Tbsp. liquid whey or pickle brine
  • 1 Tsp. sea salt
  • 1 Tsp tepache (optional)
  1. Slice jalapeƱos and hot wax peppers (removing stems), then put into the bowl of a food processor.
  2. Roughly chop garlic cloves to food processor.
  3. Slice antohi peppers, discarding the seeds and membrane. Add to food processor.
  4. Blend together until liquid begins to form. Texture should look a bit like shaved ice.
  5. Transfer to a quart-sized mason jar.
  6. Add whey or brine, salt, and tepache (if using). Stir contents together and close lid.
  1. Leave on a counter in a warm spot for 2-3 days. It will build up pressure so be careful when opening.
  2. The longer it ferments, the hotter it will become. Transfer to a refrigerator when you like the taste.
  3. Will keep in the fridge for many months.
Recipe by Fermenters Club at https://fermentersclub.com/3-pepper-relish/