Go Back
Homemade fermented hot sauce made with fresh peppers and a simple brine

Homemade Fermented Hot Sauce

A vibrant and addictive hot sauce made from fresh peppers, ideal for enhancing meals with depth and flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 7 days
Servings: 16 servings
Course: Condiment
Cuisine: American, Mexican
Calories: 5
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 pound fresh chili peppers Mix and match your preferred types like jalapeño, serrano, or habanero.
  • 2-4 cloves garlic Optional for added flavor.
  • 2-3 percent salt Non-iodized salt helps fermentation.
  • filtered water Used to create the brine.
Optional Flavor Enhancers
  • onion or scallion Optional, for additional flavor.
  • vinegar To blend after fermentation if desired.

Method
 

Preparation
  1. Wash your jar and tools with hot soapy water and let them dry.
  2. Chop peppers into chunks, removing stems and keeping some seeds. Add garlic if using.
  3. Pack peppers into the jar, leaving a little space at the top.
  4. Mix your brine with the appropriate salt percentage. Pour it in until the peppers are fully covered.
  5. Add a weight to keep everything submerged under the liquid. Seal the jar with an airlock lid or loosely screw on a regular lid.
  6. Let it ferment at room temperature out of direct sunlight for 7 to 14 days.
Blending and Bottling
  1. Once it smells and tastes good, blend it until smooth. Add brine or vinegar if a thinner consistency is desired.
  2. Strain if you'd like a silky sauce, otherwise, leave it thick for a rustic texture.
  3. Bottle it and store it in the fridge.

Notes

Store in a clean glass bottle in the fridge. It lasts for months and may taste even better after a week or two. If it separates, just shake it. For long-term storage, you can add vinegar to lower the pH.