Fermented Hot Sauce
This homemade fermented hot sauce is easy to make, customizable to your taste, and adds a zesty, spicy kick to any dish. Perfect for heat lovers, it’s packed with flavor and a fun kitchen project that results in a tangy, bold sauce!
Prep Time 20 minutes mins
Cook Time 0 minutes mins
Total Time 7 days d
Course Condiment
Cuisine global
Servings 1 cup
Calories 20 kcal
- Hot Peppers 500g / about 1 lb
- Use any variety you love: jalapeños habaneros, or cayenne. A mix adds complexity!
- Garlic 4-6 cloves
- Adds depth and a savory kick.
- Salt 2 tablespoons, preferably sea salt
- Essential for fermentation. Establishes an ideal environment for the growth of beneficial microbes.
- Water 2 cups filtered or non-chlorinated water
- Prevents interference with fermentation microbes.
- Optional Additions:
- Onion ½ small onion, diced for sweetness.
- Carrots 1-2 small, chopped to mellow out heat.
- Fruit mango or pineapple for a tropical twist.
- Spices 1 tsp of cumin or smoked paprika to enhance flavor.
Prepare the Ingredients
Wash the hot peppers thoroughly. Remove the stems and chop them into small pieces (you can keep the seeds for extra heat).
Peel the garlic and roughly chop any additional vegetables like onions or carrots.
Pack the Jar
Layer the peppers, garlic, and optional ingredients (e.g., onion or fruit) into the jar. Pack them tightly but leave about 1 inch of space at the top.
Cover and Ferment
Cover the jar with a clean cloth or fermentation lid to allow air circulation while preventing contaminants.
Store in a cool, dark place for 5-7 days (or up to 2 weeks for a more complex flavor). Check daily to ensure everything stays submerged.
Check Fermentation Progress
After 5 days, taste the brine. It should have a tangy, slightly sour flavor. Continue fermenting if desired.
Blend the Sauce
Once fermentation is complete, transfer the mixture (peppers and brine) to a blender. Blend until smooth. Adjust the texture by incorporating extra brine or water to achieve your desired consistency.
Season and Strain
Taste the sauce and adjust with salt or spices like smoked paprika.
For a smoother texture, strain the sauce through a fine mesh sieve.
Bottle and Store
Pour the sauce into sterilized bottles or jars. Keep it stored in the refrigerator, where it can last for several months while maintaining its flavor.
Use your fermented hot sauce to spice up tacos, eggs, or grilled dishes!
- Adjust the Heat: If you’re not into super spicy sauces, swap out some of the hot peppers for milder ones like bell peppers or add a touch of sweetness with fruits like pineapple or mango.
- Safety First: Handling hot peppers can irritate your skin and eyes. Trust me, gloves are your best friend here—I learned that the hard way!
- Fermentation Tips: If you see bubbles or a slightly tangy aroma, that’s a good sign your fermentation is on track. Ensure that all ingredients remain fully submerged in the brine during fermentation for optimal results.
- For a smoother sauce, pass the blended mixture through a fine-mesh strainer to remove any solids.
- Custom Consistency: For a thicker sauce, reduce the amount of brine when blending. Would you prefer a smoother finish?
- Flavor Experimentation: This recipe is a great base for experimentation. To tweak the flavor profile, try adding smoked paprika, cumin, or even a splash of vinegar post-fermentation.
- Storage Note: While it’s tempting to use the sauce immediately, letting it sit in the fridge for a few days after bottling enhances the flavors beautifully.
- Pairing Suggestions: This sauce is fantastic on tacos, eggs, roasted veggies, or even as a marinade for chicken. Share how you use it in the comments—I’d love to hear your ideas!
Keyword fermented hot sauce, homemade hot sauce, spicy condiment