Fermented Hot Sauce
Ingredients
- 5 cups filtered water
- 6 1/4 teaspoons finely ground sea salt – use 1 1/4 teaspoon salt
per 1 cup of water., or Pink Himalayan salt
- 2 Quart Mason Jar
- 16 ounces fresh chili peppers
sliced in half seeds & stem removed, see notes, about 6-7 cups
- 1 carrot
very thinly sliced 1/16th-inch, do not peel!
- 4-8 garlic cloves
cut into quarters
- 1-2 shallots
sliced, or ½ an onion
- optional: herbs and spices
oregano, cilantro, celery leaves
- 1-3 tablespoons apple cider vinegar
optional- for extra tang and for more healthy probiotics
- honey or sugar to taste
optional, good if making Sriracha style
- you can always add cayenne or ground chipotle to taste. Free free to add spices cumin, coriander, chipotle, allspice, etc. Make this your own., 1/2- 1 teaspoonIf your hot sauce is not hot enough
Directions
- 1
Wash your hands, jar and ustensils. Not sterilized, just clean. 🙂
- 2
Stir sea salt into the water until dissolved.
- 3
Slice the small hot peppers in half, and remove stems and seeds if you like (for less heat). If your pepper are very hot, wear gloves. If adding bell peppers to temper the heat, cut into thin strips. Thinly slice the carrot (do not peel), slice the shallots, and slice the garlic.
- 4
Layer all into a clean 2-quart mason jar. Top with a cabbage leaf to hold things down (optional) and pour the brine into the jar over the chilies, pressing them down under the liquid. If you need to add more brine, remember to use the ratio of 1 1/4 teaspoon salt per 1 cup of water.
- 5
Weigh everything down with a fermentation weight (or use a small ziplock bag filled with water to weigh the veggies down or try a clean shot glass). You want the chilies completely submerged under the brine. Anything that touches air, may mold, so either spoon it out or push it down. Cover loosely with a lid ( or cheesecloth and rubber band) and place the jar in a pan or bowl to collect any liquid that may bubble over. The lid is loose here so gasses can escape easily, but no creatures can get in.)
- 6
Place in a cool dark place, like the basement, 65-70F is ideal, (or the bottom cupboard in the kitchen) for 5-10 days or until signs of fermentation.
- 7
Check for fermentation: Tap the container and see if any tiny bubbles rise to the surface, check for a cloudy brine ( see notes) or check the bowl underneath, to see if there was any overflow. All signs of activity! Ferment 7-10 days, long enough to soften those carrots that you will be blending. And you can always ferment longer for even more flavor- I’ll often ferment 12 -14 days. Sometimes I’ll ferment 7 days, then place the jar in the fridge for a few weeks before blending. The longer the ferment, the tangier and more flavorful this will become, and the more mellow the heat. *If there are no signs of fermentation, give it a couple more days- then check the troubleshooting section in the post.
- 8
After 7 days and signs of fermentation, strain and SAVE the brine. Place the fermented peppers, onions, garlic, and carrots into a blender and discard the cabbage leaf. Add 1 cup of the brine and blend until smooth as possible. This may take a couple of minutes. Add the vinegar if using, (and honey if you prefer a sweeter hot sauce like Sriracha), and more brine to desired thickness. At this point, you can blend in optional spices and herbs. ( 1/2-1 teaspoon spices, 1-2 tablespoons fresh herbs).
- 9
Don’t be alarmed if it is overly spicy- the heat level will significantly mellow with time, as it continues to ferment in the fridge after 1-2 weeks. Place in a squeeze bottle and store in the fridge, leaving the tip open (or loose) for gasses to escape.
- 10
– this will result in an explosion– and a great big mess- as the hot sauce is still alive and fermenting! BE WARNED! I have the best luck with using in squeeze bottles and leaving the cap off in the fridge.
- 11
If transporting to a friend as a gift, it is ok to seal for short periods of time (a few hours) but make sure to tell them to refrigerate it and loosen the lid, very soon after receiving.
- 12
The flavors will continue to develop and get more complex over time, the heat mellowing.
- 13
To use, cover the tip of the opening with your finger and give a shake before using.
- 14
This will keep up to 12 months in the fridge (probably even longer!).
Fermented Hot Sauce
Similar Recipes
Ratings & Reviews
Based on 130 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, flavorful hot sauce that beats anything from the store? This Fermented Hot Sauce recipe brings the rich, complex flavors of homemade goodness right to your kitchen, featuring fresh summer chilies.
You'll love how incredibly simple it is to create a deeply flavorful hot sauce with minimal effort—only 20 minutes of hands-on time and no special equipment needed. The magic of fermentation, indicated by the generous 'cook' time, transforms humble chilies, carrots, and aromatics into a condiment bursting with unique tangy notes and probiotic benefits.
Prepare for a culinary adventure that yields a remarkably complex and robust hot sauce, far beyond what you might expect from such a straightforward process. The long fermentation period allows flavors to meld and deepen, creating a sauce that's both wonderfully spicy and subtly tangy. The texture will be smooth, with a bright, aromatic kick that elevates everything it touches. It's a rewarding project that primarily requires patience, culminating in a delicious and versatile staple for your pantry.
This recipe is designed for you to make it truly your own. Experiment with the heat by choosing different chili peppers, or dial up the intensity after fermentation by stirring in cayenne or ground chipotle to taste. Play with aromatic notes by adding optional herbs like oregano, cilantro, or celery leaves, or introduce warming spices such as cumin, coriander, chipotle powder, or smoked paprika during the initial preparation. For an extra bright tang and more healthy probiotics, consider blending in apple cider vinegar. If you prefer a Sriracha-style sweetness, adjust with honey or sugar to taste.
This Fermented Hot Sauce is your new go-to condiment for everything from tacos and eggs to grilled meats and vegetables. Drizzle it over soups, stir it into dressings, or simply use it as a flavorful kick to any meal.