Fermented Hot Sauce Recipe
A simple, delicious recipe for Fermented Hot Sauce using fresh summer chilies, with no special equipment and only 20 minutes of hands-on time!
How to Make the Best Fermented Hot Sauce
Making your own fermented hot sauce is one of the most rewarding kitchen projects you can tackle. Unlike store-bought hot sauces that rely on vinegar for preservation, fermented hot sauce develops complex, tangy flavors through natural lacto-fermentation—the same process used to make sauerkraut and kimchi. The result is a living, probiotic-rich condiment with incredible depth of flavor.
This recipe requires just 20 minutes of hands-on time, with the fermentation process doing all the heavy lifting over the course of a week or more. You can use any fresh chili peppers you have on hand—jalapeños, serranos, habaneros, or a mix of whatever looks good at the farmers market. The addition of carrots, garlic, and shallots rounds out the flavor and adds body to the final sauce.
One of the best things about fermented hot sauce is how it continues to evolve in your refrigerator. The heat mellows over time while the flavors become more complex and nuanced. Feel free to experiment with different pepper combinations and additions like fresh herbs or spices to create your own signature sauce.
Fermented Hot Sauce
A simple, delicious recipe for Fermented Hot Sauce using fresh summer chilies, with no special equipment and only 20 minutes of hands-on time!
Ingredients
Brine
Peppers and Vegetables
Optional Additions
Instructions
Prepare the Brine and Vegetables
- Wash your hands, jar and utensils. Not sterilized, just clean.
- Stir sea salt into the water until dissolved.
- Slice the small hot peppers in half, and remove stems and seeds if you like (for less heat). If your peppers are very hot, wear gloves. Thinly slice the carrot (do not peel), slice the shallots, and slice the garlic.
Ferment the Peppers
- Layer all vegetables 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.
- Weigh everything down with a fermentation weight, a small ziplock bag filled with water, or a clean shot glass. You want the chilies completely submerged under the brine.
- 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.
- Place in a cool dark place (65-70°F is ideal) for 7-10 days or until signs of fermentation. Check for tiny bubbles rising to the surface, cloudy brine, or overflow in the bowl underneath.
Blend the Hot Sauce
- 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, blend in optional spices and herbs (½-1 teaspoon spices, 1-2 tablespoons fresh herbs).
Storage
- Place in a squeeze bottle and store in the fridge, leaving the tip open (or loose) for gasses to escape. Do not seal tightly as this may cause an explosion.
- The flavors will continue to develop and get more complex over time, with the heat mellowing after 1-2 weeks.
- To use, cover the tip of the opening with your finger and give a shake before using. This will keep up to 12 months in the fridge.
Notes
- Use 1¼ teaspoons salt per 1 cup of water if you need more brine.
- The longer the ferment, the tangier and more flavorful the sauce becomes, and the more mellow the heat.
- If your hot sauce is not hot enough, add cayenne or ground chipotle to taste.
- If transporting as a gift, it's ok to seal for short periods (a few hours) but tell recipients to refrigerate and loosen the lid soon after receiving.
