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Jar of fermented hot sauce surrounded by fresh garlic bulbs, chili peppers, and vegetables on a wooden kitchen counter.

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
Cook Time 0 minutes
Total Time 7 days
Course Condiment
Cuisine global
Servings 1 cup
Calories 20 kcal

Ingredients
  

  • 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.

Instructions
 

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.

Create the Brine

  • In a clean jar, dissolve 2 tablespoons of salt in 2 cups of filtered water.

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.

Add the Brine

  • Pour the salted water into the jar until the ingredients are fully submerged. Use a fermentation weight or small plate to keep them below the liquid level.

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!

Video

Notes

  • 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