Fermented Hot Sauce Recipe

Name: Fermented Hot Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 60 teaspoons
Ingredients: 1 pound red serrano peppers; 1 quart unchlorinated water; 3 tablespoons sea salt; ½-1 cup white wine vinegar to your preference

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5.0

354 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Fermentation
7 d
Servings
60 teaspoons
Calories
3 kcal
Course
Main Course, Condiments
Cuisine
American

Fermented Hot Sauce Recipe

Winston Rice

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I grew loads of peppers in my garden this year just so I could make this fermented hot sauce recipe. It is wonderfully spicy and big on flavor. Drizzle it over anything. Works for any type of peppers.

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Ingredients

Servings

1 pound red serrano peppers or use any chili peppers, stems removed
1 quart unchlorinated water
3 tablespoons sea salt (do not use iodized salt)
½-1 cup white wine vinegar to your preference use a good quality vinegar for better quality hot sauce

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Instructions

First, ferment the serrano peppers. Roughly chop the peppers, then pack them into a ball jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Ferment Peppers”, for more detailed instruction.
After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
Drain the peppers, but reserve the brine.
Add the fermented peppers to a food processor or blender, along with 1/2 cup of the brine and 1/2 cup vinegar. You can add more or less of each as desired to your preference. More brine will have more salty flavor, more vinegar will be more acidic.
Process until smooth.
Optional Step. Add the fermented hot sauce to a pot and bring to a quick boil. Reduce heat and simmer for 15 minutes. This will stop the fermentation process and meld the flavors, but will remove the probiotic benefits.
Strain the mixture to remove the solids if desired, or use as-is for a thicker hot sauce. Pour into hot sauce bottles and enjoy.
You can add more vinegar or water to thin out the hot sauce.

Notes

pH for this sauce measured at 3.7. 3.5 or below is preferred for home preserving if you plan on processing the hot sauce in a water bath for shelf storage. Note that cooking fermented foods removed the probiotic benefits.
It will still last many months or longer in the refrigerator. If you do not cook/simmer the fermented hot sauce, fermentation may still continue, even in the refrigerator. So, if storing in bottles, you may need to "burp" them occasion to avoid exploding bottles from gas build up.

Nutrition Information

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Calories 3kcal (0%) Carbohydrates 1g (0%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 351mg (15%) Potassium 24mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 71IU (1%) Vitamin C 3mg (3%) Calcium 2mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 60teaspoons

Amount Per Serving

Calories 3 kcal

% Daily Value*

Calories	3kcal	0%
Carbohydrates	1g	0%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	351mg	15%
Potassium	24mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	71IU	1%
Vitamin C	3mg	3%
Calcium	2mg	0%
Iron	1mg	6%