Fermented Hot Sauce

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Making fermented peppers at home, to make hot sauce, is easy! Fermented Hot Sauce is a great way to use all of your chili peppers at the end of the season!

Hot sauce made with fermented peppers has more depth than hot sauces that are made with fresh peppers. Lacto-fermented peppers are not, hands on, time consuming, but they do take some time to age.

I let my peppers ferment for about 4 months, but many are letting them ferment for only weeks.

The longer you let them ferment, the more depth the peppers will have. To see how I fermented my peppers, see my post on Lacto-fermenting Peppers!

Uses for Fermented Hot Sauce

This hot sauce is so delicious, on just about everything! Add it eggs, pasta or rice dishes, meats, chicken wings, the possibilites are endless!

• Chilaquiles
• Crockpot Chicken Enchilada Casserole
• Sweet Potato Hash
• Spanish Rice
• Spaghetti Casserole
• Chicken Nachos

This Hot sauce is also great to use in a spicy mayonnaise or a spicy ketchup, for serving with fries, or on you favorite sandwich!

What Peppers Can You Use to Make Fermented Hot Sauce?

Really, any hot pepper will work to make Fermented Peppers. If you would prefer a mild Hot Sauce, then use Poblano or Fresno, or just add a few bell peppers to the mix to temper the heat.

For medium Hot Sauce, use jalapeño, cayenne, serrano, red cherry, or Hungarian Wax peppers.

For an extra hot Hot Sauce, use ghost peppers, scotch bonnet or dragon’s breath! But be careful! They will be killer.

Here I have used a mixture of medium hot peppers, to give the hot sauce a more complex flavor.

The photograph above are the peppers, right after placing in jars. At the start of the fermentation process.

The photograph above is at the end of the fermentation process. Notice the texture change from the fresh peppers, and how much the contents of the jar have shrunk.

How to Make Fermented Hot Sauce

1. Place the fermented peppers in a large pot. See instructions here.
2. Add crushed garlic.
3. Bring to boil.
4. If you would like a sweeter sauce, reminiscent of Sriracha sauce, add brown sugar. Cook for 30 minutes to one hour, over low heat.
5. Place cooked peppers in blender container, in batches, if need be.



6. Once the peppers are processed in blender, if you want a smooth sauce, strain out the solids.
7. Use spatula to remove all of the sauce from the solids.
8. Sterilize bottles. Use kitchen funnel to fill bottles.
9. Wipe rim of bottles. Insert limiter on bottles.
10. Cap.

Storing Fermented Hot Sauce

Store bottles in the refrigerator. If you have a pressure canner, you can use that to make them shelf stable. Will keep for at least 12 months.

What is Lacto Fermented Hot Sauce?

Fermentation is the process of beneficial bacteria breaking down a food product that otherwise would spoil. Many of our favorite hot sauces in the United States, like Tabasco and Sriracha are still made with fermented peppers.

That is all there is to making Fermented Hot Sauce at home! You will not be dissappointed with the outcome!

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Tools I Use to Make Fermented Hot Sauce

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

• large pot
• Quart jars
• blender
• hot sauce bottles

Recipe

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

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5 from 11 votes

Fermented Hot Sauce

Making fermented peppers at home, to make hot sauce, is easy! Fermented Hot Sauce is a great way to use your all of your chili peppers at the end of the season!

Course sauce

Cuisine Mexican

Keyword fermented hot sauce,, hot sauce,, lacto-fermented hot sauce,

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 10 bottles

Calories 10kcal

Author Beth Neels

Ingredients

• 2 quarts fermented peppers
• 3-4 cloves crushed garlic
• 3 Tbsp brown sugar optional, if you want a sweeter sauce

US Customary - Metric

Instructions

• Add ingredient to large pot. Bring to boil.
• Reduce heat and simmer for 30 minutes to one hour.
• Add peppers to blender, in batches, if necessary. Blend for a few minutes.
• If you want a smooth sauce, strain out solids. If you choose not to strain it, it will age hotter because the seeds are still there.
• Sterilize bottles. Fill bottles with hot sauce.
• Add limiter lids and then caps.

Video

Nutrition

Calories: 10kcal | Carbohydrates: 20g | Protein: 3g | Sodium: 18mg | Potassium: 617mg | Fiber: 2g | Sugar: 13g | Vitamin A: 36% | Vitamin C: 330% | Calcium: 3.1% | Iron: 11%

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