Founded in 2014, Masontops creates products that engage. Originating with the Mason jar as our muse, Masontops has taken the fundamantal qualities of the Mason jar—durability, simplicity and versatility—and applied them to every facet of our business.
Founded in 2014, Masontops creates products that engage. Originating with the Mason jar as our muse, Masontops has taken the fundamantal qualities of the Mason jar—durability, simplicity and versatility—and applied them to every facet of our business.
If you love sriracha, you’re going to love this homemade version even more. By fermenting the peppers, onion, and garlic, you’re not only boosting the flavor but also adding gut-friendly probiotics to your favorite hot sauce. It’s spicy, tangy, complex, and surprisingly simple to make at home.
This recipe can be customized with any variety of peppers you have — from mild to fiery — so you can create a sauce that’s just right for your heat tolerance. We like the spicy kick, so we went all in with chilis! The longer fermentation time helps develop that signature depth of flavor you’ll never get from a store-bought bottle.
Ingredients:
~5 chili peppers, sliced (you can use any hot peppers here)
Prep your veggies. Slice the chili peppers, leaving as many seeds as you’d like — the more seeds, the spicier your sauce will be. Slice the garlic cloves and chop the onion.
Fill your jar. Add the peppers, onion, and garlic into a Mason jar. Press down with the Pickle Packer to remove air pockets and fit as many veggies as possible without overfilling.
Make your brine. Mix 1 cup water with the sea salt in another Mason jar or measuring cup. Pour the brine over the veggies, leaving about 2” of headspace at the top.
Weigh it down. Place the Pickle Pebble on top and push it down to ensure everything is submerged under the brine (including the Pickle Pebble). Top up with more brine if needed and scoop out any seeds floating on the surface.
Seal it. Cover the jar with the Pickle Pipe and secure it with the Tough Band.
Ferment. Allow the mixture to ferment at room temperature for about 2 weeks (in a dark place, such as kitchen cabinet or pantry).
Blend. Once fermentation is done, blend everything to your desired consistency. Add as much brine as you prefer for a thinner or thicker sauce.
Optional step. Stir in a splash of white vinegar or apple cider vinegar for an extra tangy kick.
Enjoy!
Notes:
-Store your finished hot sauce in the fridge in a Mason jar with a Tough Top lid for airtight storage.
-Your sauce will keep for 3-6 months.
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