Shishito peppers are Eastern Asia peppers that are much milder than most chilies. They are known to have a slightly sweet and smoky flavor. With the process of lacto-fermentation, I was able to transform a couple of simple ingredients into a punchy but mild hot sauce that everyone can enjoy.  

I paired these green beauties with fresh lime and Sichuan peppercorns to highlight their subtle acidic and sweet flavor, making this hot sauce very palatable. Especially for those of us who are spice intolerant. It can easily be used to give your fish or chicken dishes a little zing without running towards the nearest gallon of milk.

1 ½ TBSP kosher salt

1 ½ TBSP granulated sugar

1 clove of smashed garlic

1 whole lime, cut into wedges

12 Shishito peppers, deseeded and cut up

¼ of a large white onion sliced

1 tsp Sichuan peppercorns or black peppercorns

Filtered water

In a wide mouth quart jar, combine salt and sugar. Put enough water in the jar to dissolve the salt and sugar but don’t fill the jar. With the lid on, shake the jar vigorously to dissolve. Pack the jar with the rest of the ingredients. Top with water until everything is submerged, leaving a ½ inch of headspace in the jar. Seal with the lid and give another vigorous shake, loosen the lid slightly.

Store the jar in a cool dark place for a week. Check the jar everyday for signs of fermentation. As well as checking for signs of life, take off the lid everyday as well to expel any trapped gas from the fermentation process and to make sure mold is not occurring. If you see a slimy white film floating on top that’s ok. Those are the natural colonies of yeast forming. But if you see signs of furry mold or a smell of rotting vegetables, discard and start again. The jar should smell like vinegar and peppers, nothing else! 

After the week, your vegetables should be soft and the water should be bubbly. Take a mesh strainer and a large bowl, strain the vegetables away from the brine. Remove lime wedges and put aside. Put all of your vegetables into a blender and add a ¼ cup of your brine, squeeze limes into the pepper mixture. Blend until vegetables are liquefied, if needed you can add more brine to make it a more smooth consistency. 

Once you have the consistency you like, pour sauce into a glass jar or bottle and store in the fridge. Let sit in the fridge for at least a day before consuming. Shake well and enjoy on tacos, eggs or your meat of choice.

*Notes: You can make your hot sauce as runny or chunky as you like. The consistency can be changed by leaving out or adding in brine.

I leave the hot sauce in the fridge for at least a day to hinder the fermentation process and so the flavors have a chance to mellow.

If Sichuan peppercorns are not available, you can easily substitute with black peppercorns. The sauce just won’t have as much complex acidity.