0 from 3 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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 10 bottles
Calories: 10 kcal
Course:
Condiments
Cuisine:
Mexican
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.
Cup of Yum
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 Information
Calories
10kcal
(1%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Sodium
18mg
(1%)
Potassium
617mg
(18%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
1800IU
(36%)
Vitamin C
272.3mg
(303%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10bottles
Amount Per Serving
Calories 10
% Daily Value*
| Calories | 10kcal | 1% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Sodium | 18mg | 1% |
| Potassium | 617mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 1800IU | 36% |
| Vitamin C | 272.3mg | 303% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.