In México most of our salsas are roasted, fried or raw, so fermented hot sauce sounds a little weird… then again, you’ve probably tried one before: Tabasco. But what if Tabasco is not hot enough? Make it with habaneros instead!

Ingredients

• 15–20 (or more) habaneros
• Salt
• White vinegar

Instructions

1. Carefully cut the habaneros in half or into four pieces.
2. Ferment them for about two weeks. There are so many ways to do it—I used brine (2 cups of water + 1 tbsp salt) and a peanut butter jar that somehow works perfectly, letting the CO₂ out without letting oxygen in.
3. Blend the habaneros with a bit of the brine and some vinegar. Taste and add more brine for salt or vinegar for acidity.