Description
Learn how to make your own tangy and slightly fizzy fermented hot sauce at home with this easy recipe. Customize the heat level and flavors to suit your taste buds!
Ingredients
Scale
For the Hot Sauce:
- 2 cups fresh hot peppers (such as jalapeños, serranos, or habaneros), chopped
- 4 cloves garlic, smashed
- 1 small onion, chopped (optional)
- 1 tablespoon non-iodized sea salt
- 2 cups filtered water
- 2 tablespoons apple cider vinegar (added after fermentation)
Instructions
- Prepare the Peppers: Wear gloves if handling very hot peppers. Place the chopped peppers, garlic, and onion (if using) into a clean quart-size glass jar.
- Create the Brine: Dissolve the sea salt in the filtered water to make a brine. Pour the brine over the peppers until they are completely submerged.
- Fermentation Process: Use a fermentation weight or a small clean jar to keep the peppers below the brine. Cover the jar with a cloth or fermentation lid to allow gases to escape. Let ferment at room temperature (65–75°F) for 5–10 days, checking daily to ensure the peppers stay submerged and to skim off any surface scum if needed.
- Final Steps: Once fermented to your liking, drain the peppers, reserving the brine. Blend the peppers, garlic, and onion with about 1/2–1 cup of the reserved brine until smooth. Add the apple cider vinegar and blend again until fully incorporated. Adjust thickness with more brine if needed. Pour the sauce into clean bottles or jars, seal, and store in the refrigerator for up to 3 months.
Notes
- Experiment with different peppers for varying heat levels and flavors.
- Add fruit like mango or pineapple for a sweet kick.
- Always use non-chlorinated water and non-iodized salt for best results.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Fermenting
- Cuisine: International
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 0g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
