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    Home » Farm To Table » Fermented Hot Sauce | Lacto-Fermented

    Fermented Hot Sauce | Lacto-Fermented

    Posted on March 1, 2019 By Beth Neels

    3.1K shares
    Jump to Recipe Jump to Video Print Recipe
    Fermented hot sauce Pinterest image with text overlay.
    Fermented hot sauce Pinterest image with text overlay.
    Fermented hot sauce Pinterest image with text overlay.

    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

    close up photo of non strained hot sauce in bottles
    Jump to:
    • What is Lacto-Fermentation?
    • What Peppers Can You Use to Make Hot Sauce?
    • Is lacto-fermenting dangerous?
    • What you need
    • How to Make Fermented Hot Sauce
    • How do I know when my pepper mash is done?
    • Storing Hot Sauce
    • Pro tips for a successful ferment
    • Uses for Fermented Hot Sauce
    • 📖 Recipe

    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 some folks are letting them ferment for only weeks.

    fermented hot sauce in bottles on black background

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

    What is Lacto-Fermentation?

    10 bottles filled with hot sauce

    Fermentation is the process of beneficial bacteria breaking down a food product that otherwise would spoil. These beneficial bacteria (namely lactobacillus) are actually important to help maintain our good health.

    If you don’t like the idea of eating bacteria, keep in mind that you currently eat many foods that are fermented. Yogurt, sauerkraut, kimchi, even sourdough bread are examples of lacto-fermented foods. These foods are great for gut health and we are encouraged to add more to our diets to keep our digestive tracts healthy.

    Many of our favorite hot sauces in the United States, like Tabasco and Sriracha are still made with fermented peppers.

    The other way to make hot sauce is with an apple cider vinegar and sea salt or kosher salt brine. Other ingredients like onion, garlic, and herbs can also be added for varied flavor. These hot sauces are also delicious but lack the depth of flavor that the lacto- fermented hot sauces possess. The taste of fresh hot sauce is more vinegar forward.

    What Peppers Can You Use to Make 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 super hot.

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

    Peppers in jars, prior to fermenting

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

    Peppers in jars, after the fermenting 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.

    Is lacto-fermenting dangerous?

    Fermentation has been used for centuries to preserve foods and make them shelf stable.

    Per se, lacto-fermenting is not dangerous. There are precautions that you should take to achieve a healthy fermented product.

    Set up the fermentation as stated below. Monitor the ferment carefully for the length of time that you are fermenting.

    Signs to look for that indicate your ferment has gone bad.

    • Rotten smell
    • Vegetables look or feel slimy
    • There is a fuzzy mold growing on the surface.
    • This mold is not the same as kahm yeast, which can form on the top when all of the natural sugars in the peppers have been used up. Kahm yeast is a thin, usually stringy layer which is white or cream colored and usually grows in a very thin layer. Molds can be black, pink, white or brown. They usually start in small spots and can grow quite thick.

    What you need

    You will need a few specialized tools to make fermenting easy. These include:

    • quart canning jars or larger, depending on quantity you are fermenting.
    • fermenting lids You can use regular canning lids, but these will have to be carefully “burped” daily to release the buildup of carbon dioxide. Do not remove the lid totally. Just carefully loosen it with your clean hands. You will hear the jar “burp”. Then screw the band back on.
    • fermentation weights Totally optional but these will help the food continue to be covered throughout the whole ferment.
    • pH meter This will help you determine if your pepper mash is acidic enough to make the sauce. pH should be about 3.5.
    • kosher salt or sea salt
    • hot peppers See above section for “what peppers to use”.
    • fresh garlic cloves Optional but add a wonderful flavor.
    • brown sugar or honey Use a sweetener if you would like a sweeter sauce.
    • other fresh vegetables You can add carrots, onion, celery and other vegetables to make the flavor of your hot sauce unique.

    How to Make Fermented Hot Sauce

    1. Place the fermented pepper mash in a large pot. See instructions for setting up the ferment here.
    2. Add crushed garlic.
    3. Bring to boil.
    4. If you would like a sweeter sauce, reminiscent of Sriracha sauce, add brown sugar or honey. 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 or mason jars. Use sterile kitchen funnel to pour the sauce into the bottles.
    9. Wipe rim of bottles. Insert limiter on bottles.
    10. Cap.
    Fermented peppers in large pot. After cooking peppers down, add garlic. Peppers cooked down further. Addition of browm sugar. Cooked peppers added to blender container. Straining sauce. Filled bottles of hot sauce. Capped hot sauce bottles.

    How do I know when my pepper mash is done?

    You can let your peppers for as little as a few weeks, a few months or even a few years. The flavor will continue to change as the ferment ages. Longer ferments will produce a more acidic, pungent sauce than shorter ferments.

    Brands like Sriracha still let their peppers ferment for years. This produces that bold flavor.

    Once the sauce is made, it will also slowly continue to change flavor becoming more bold with age.

    Be aware that if you only let the peppers ferment a few weeks, you may have to add vinegar to the hot sauce to bring the pH of the hot sauce below 3.5, where it will be safe to store.

    Storing Hot Sauce

    Store bottles in the refrigerator. If you have a pressure canner, you can use that to make them shelf stable but this will change the flavor a bit and kill the probiotics. Sauce will keep for at least 12 months in the fridge..

    strained fermented hot sauce in glass bottles

    Pro tips for a successful ferment

    • Always use sterile jars or bottles to make and store fermented peppers and the hot sauce.
    • Do not contaminate the ferment with your fingers or an unsterile tool. This can cause contamination.
    • Always store bottles in the refrigerator. Canning fermented vegetables will kill the probiotics and defeat the purpose of fermenting.
    • pH should be below 3.7 for food safety, for your fermented hot sauce. Test the pH of your peppers before making the hot sauce. If your pH is above that, let the peppers ferment longer.

    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
    • Venison tacos

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

    hot sauce in bottles with dried peppers

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

    Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season. Don’t miss my How to Start a Garden Series. The first part is Planning Your Garden.

    Second is Preparing the Garden Site.

    The third is Choosing Plants and Planting Your Garden.

    The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

    Connect with us through our social media ages! Facebook, Instagram, Pinterest, Twitter.

    If you have any questions or comments, please ask in comment section below. We’d love to hear from you!

    I hope you enjoyed the recipe today!

    Enjoy. And have fun cooking!

    Binky's signature

    📖 Recipe

    Hot sauce in small bottles.

    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!
    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!
    5 from 12 votes
    Print Pin Rate
    Course: sauce
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 10 bottles
    Calories: 10kcal
    Author: Beth Neels
    Cost: $2

    Ingredients

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

    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.
    hot sauce bottles
    blender
    saucepans
    canning jars- Quart
    pH meter
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Video

    Notes

    See article for important tips and tricks to make your ferment successful.
    Store hot sauce in refrigerator.
    Finished hot sauce will last at least 1 year and probably longer, under refrigeration.
    Measure pH if you would like to the sauce to last. pH should measure about 3.5. 
    If hot sauce spoils, it will be very evident from the smell. It will smell terribly sour. 

    Nutrition

    Calories: 10kcal | Carbohydrates: 20g | Protein: 3g | Sodium: 18mg | Potassium: 617mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1800IU | Vitamin C: 272.3mg | Calcium: 31mg | Iron: 2mg
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    « Fermenting Peppers
    Colcannon Irish Mashed Potatoes »
    3.1K shares

    Reader Interactions

    Comments

    1. Ramona

      March 06, 2019 at 10:29 am

      5 stars
      I am sure the flavours in this sauce are so much better. I really must try this recipe since I love fermented stuff. I have never tried this though. Great idea!

      Reply
      • Binky

        March 06, 2019 at 10:40 am

        Thank you Ramona! I appreciate you checking out the recipe!

        Reply
    2. Julie

      March 06, 2019 at 10:20 am

      5 stars
      I’m a hot sauce junkie! THis has my name all over it. Such great flavor here.

      Reply
      • Binky

        March 06, 2019 at 10:40 am

        That happens with hot sauce!! We have a few in my house too! Thank you Julie!

        Reply
    3. Caroline

      March 05, 2019 at 10:36 am

      5 stars
      I can see my husband being a big fan of this – love how easy it is and a great way to use up a crop.

      Reply
      • Binky

        March 05, 2019 at 12:07 pm

        It is a great way to use all of the peppers you have left at the end of the season! Thank you Caroline!

        Reply
    4. Kelly | Foodtasia

      March 05, 2019 at 8:05 am

      5 stars
      Binky, I so want to try this recipe! I’ve been wanting to make my own hot sauce and I love that it’s fermented. Thanks for a great recipe!

      Reply
      • Binky

        March 05, 2019 at 12:08 pm

        Thanks Kelly! I’m glad you enjoyed the post! Let me know how you like it when you make it!

        Reply
    5. Brian Jones

      March 05, 2019 at 1:59 am

      5 stars
      What a great follow up to your fermented peppers recipe, this sauce sounds superb and those peppers will make a great base.

      Reply
      • Binky

        March 05, 2019 at 12:09 pm

        Thanks Brian! I’m glad you enjoyed the fermented pepper journey!

        Reply
    6. Lesli Schwartz

      March 04, 2019 at 2:04 pm

      5 stars
      I’m so impressed that you made your own hot sauce! Who knew it could be so easy and with so few ingredients? I guess I should stop being lazy and make my own! Thanks for the recipe! 🙂

      Reply
      • Binky

        March 04, 2019 at 2:29 pm

        Hi Lesli! Thanks so much! It is super easy! Just requires a bit of patience! Thanks for stopping by!

        Reply
        • Erin

          June 20, 2021 at 5:35 pm

          5 stars
          How long do you pressure can half pint jars. Made it last year and lived it.

          Reply
          • Beth Neels

            June 24, 2021 at 10:39 am

            We don’t pressure can this hot sauce. It is stored in the refrigerator for at least a year.

            Reply
    7. Trudy

      March 04, 2019 at 2:02 pm

      Can you tell me where to get hot sauce bottles with lids that can be used in water bath canning? Obviously the ones pictured here aren’t suitable and I’m having trouble finding ways to can my hot sauce so it’s shelf-stable.

      Reply
      • Binky

        March 04, 2019 at 2:26 pm

        Hi Trudy! I got these on Amazon, the link is in the post, or here https://amzn.to/2uYI0yQ. I am going to say that they are probably not suitable. I haven’t researched where to get bottles that are suitable for the water bath, as I have not checked the pH of this hot sauce, but doubt it is below 4.6. I will do some testing on it and let you know. Thanks so much for checking out the recipe!

        Reply
    8. Sonia

      March 01, 2019 at 1:54 pm

      Oh I love making my own sauces at home and this is a must try as .y hubby loves hot sauce!! I have everything can’t wait to try it!

      Reply
      • Binky

        March 01, 2019 at 2:43 pm

        Making your own sauces saves you tons of money throughout the year! Thank you Sonia!

        Reply
    9. Jacqueline Debono

      March 01, 2019 at 1:27 pm

      5 stars
      I bet this hot sauce is amazing! I am going to grow chili peppers in the garden this year so this is definitely something I’d like to do with them!

      Reply
      • Binky

        March 01, 2019 at 2:42 pm

        It is a fun project! Thank you Jacqueline! Have a great weekend!

        Reply
    10. Tayler Ross

      March 01, 2019 at 1:18 pm

      5 stars
      I’ve been looking for a new hot sauce recipe to try and I’ve finally found it! This is great!

      Reply
      • Binky

        March 01, 2019 at 2:41 pm

        Thank you Tayler! I hope you enjoy it! Let me know how it comes out!

        Reply
    11. Veena Azmanov

      March 01, 2019 at 12:25 pm

      5 stars
      Lovely Ideas to using this Fermented Hot Sauce. I totally love the spices and flavors. Have to make some for home.

      Reply
      • Binky

        March 01, 2019 at 12:30 pm

        Thank you Veena! I’m glad it was of use to you!

        Reply
    12. Tisha

      March 01, 2019 at 12:06 pm

      5 stars
      We like to have chicken wing bars, this would be a perfect addition to the sauces!

      Reply
      • Binky

        March 01, 2019 at 12:30 pm

        oh, no doubt! This would be perfect! You could do a couple batches! Some really hot and some with less heat! Thank you Tisha!

        Reply
    13. Mary

      February 06, 2019 at 3:58 pm

      5 stars
      I have never fermented peppers when I made hot sauce! Totally giving this a try!

      Reply
      • Binky

        February 06, 2019 at 4:05 pm

        It really makes a big difference Mary! Let me know what you think! And thanks for the comment!

        Reply

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    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

    More about me →

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