Lauren Hayes 1mo ago

laurensflavorlab #sauces

Pepperoncini hot sauce is a mild fermented pepper sauce made with fresh pepperoncini peppers, onion, garlic, salt, water, and apple cider vinegar. This homemade fermented sauce creates a gentle tangy flavor with mild pepper warmth, savory garlic notes, and deeper sour complexity developed during fermentation. Pepperoncini peppers typically range from 100 to 500 Scoville Heat Units (SHU), making this sauce much milder than jalapeño or cayenne-based hot sauces. The fermentation process develops additional acidity and savory depth before the sauce is blended with apple cider vinegar. The recipe requires about 15 minutes of active preparation followed by 7–14 days of fermentation. One batch produces approximately 1 quart (950 ml), or about 32 servings of 2 tablespoons (30 ml) each. Serve it with grilled chicken, fried eggs, pizza, sandwiches, burgers, roasted vegetables, rice, noodles, and other dishes that pair well with mild fermented pepper flavor.