(Really Hot) Fermented Red Thai Chili Hot Sauce

Before relocating our red Thai chili pepper plant, we removed all of the existing peppers (green, orange, red, etc.) so that once it was replanted, the pepper plant would be able to allot more energy into recovery from the move. With those peppers I made some of the hottest, most flavorful hot sauce I have ever tasted. Store it in the jar (in the fridge) and it gets sweeter, overtime.


Head of Elephant Garlic
Bag of small Red, Yellow, and White Onions (~10 small onions the size of a golf ball)
1 tsp. Coconut Oil
8 tbsp. Apple Cider Vinegar
1 qt. Red Thai Chili Peppers
3 oz. Smoked Sundried Tomatoes
2 tbsp. Agave
Brown Sugar

Heat oven to 400 degrees Fahrenheit. Halve and peel all onions. Peel all garlic cloves and leave whole. Add the onions, garlic, and 1/3 of the red Thai chili peppers to a baking dish and coat with 1 tsp. coconut oil. Roast, tossing occasionally, until onion and garlic have become translucent and soft all the way through.

Meanwhile, add the rest of the red Thai chili peppers, along with the remainder of the ingredients to a pot and bring to a simmer over medium heat, before covering and simmering on low. When onions and garlic are ready, add to pot and turn off heat. (You may want to wait until the contents in the pot have cooled some before doing the next step.) Add contents of pot to a food processor and process until smooth. Best stored in a glass jar/container.





Served here with baked tostones (recipe for: smashed green plantains)