Simple Fermented Hot Sauce Recipe in 7 Steps

You'll find that making fermented hot sauce isn't as daunting as it seems, once you break it down into manageable steps. Start by gathering fresh chilies, garlic, onions, and salt for your brine. Prepare your peppers wearing gloves, removing stems and optionally seeds. Mix a 3% salt brine solution using 1¼ teaspoons salt per cup of filtered water. Pack your chopped ingredients firmly into a clean mason jar, keeping everything submerged under the brine. Let nature work its magic for 1-2 weeks at room temperature, checking daily. After fermentation, blend your mixture to your desired consistency, and bottle in clean containers. There's much more to discover about customizing your perfect hot sauce blend.

Key Takeaways

• Chop fresh chilies, garlic, and onions while wearing gloves, then pack firmly into a clean mason jar.
• Mix salt brine using 1¼ teaspoons salt per cup of filtered water until completely dissolved.
• Pour brine over packed vegetables, ensuring ingredients stay submerged using weights or cabbage leaves.
• Ferment at room temperature (70-75°F) for 5-7 days, checking daily for bubbles and signs of fermentation.
• Blend fermented mixture with reserved brine until smooth, then bottle in clean glass containers and refrigerate.

Gather Your Ingredients

Making your own fermented hot sauce starts with gathering four essential ingredients: hot peppers, garlic, onions, and a salt brine solution.

For your pepper varieties, you'll need about a pound of fresh chilies – try mixing jalapenos, poblanos, or even habaneros if you're feeling brave. You can also add sweet bell peppers to balance the heat. The fermentation process will help preserve the nutrients in all of these peppers.

Include 3-4 crushed garlic cloves and half an onion, which will enhance the fermentation benefits and create deeper flavors.

For the brine, you'll want to mix 1¼ teaspoons of salt per cup of filtered water, maintaining a 3% solution. I've found that kosher or pickling salt works best, but sea salt is fine too.

Prepare The Peppers

Safety and cleanliness are paramount when preparing your peppers for fermentation. You'll want to start by putting on gloves, especially when working with hot pepper varieties, to protect your skin from irritation.

Remove the stems, and decide whether you'd like to keep the seeds for extra heat or remove them for a milder sauce.

Once you've chopped your peppers, pack them firmly into a clean mason jar. You'll discover that adding garlic and onions enhances the fermentation benefits and creates deeper flavor profiles.

To prevent spoilage, use weights or a cabbage leaf to keep everything submerged in the brine. Leave about an inch of headspace at the top – you'll need it as the mixture begins to bubble and transform. The lactic acid bacteria will thrive in this oxygen-free environment, creating the perfect conditions for fermentation.

Remember to check your jar daily, keeping it away from direct sunlight while the magic of fermentation unfolds.

Make The Salt Brine

With your peppers safely packed in the jar, it's time to create the perfect brine solution. You'll want to stick with kosher salt, pickling salt, or sea salt – avoid table salt since its iodine content can interfere with fermentation. Lacto-fermentation will naturally develop good bacteria that create the tangy flavor profile of your hot sauce.

For ideal brine ratios, combine 1¼ teaspoons of fine sea salt per cup of water to achieve a 3% solution that'll protect your peppers while they ferment.

Mix your salt with warm, filtered water in a clean Pyrex measuring cup, whisking until it's completely dissolved. You'll only need to make enough brine to fully submerge your peppers.

Once mixed, pour it carefully over your peppers, making sure they're completely covered. If needed, use a water-filled plastic bag as a weight to keep those stubborn floaters under the surface.

Pack Your Fermentation Jar

Proper packing of your fermentation jar sets the foundation for successful hot sauce making. Start by firmly packing your chopped peppers into clean fermentation containers, pressing down with your hand or a wooden spoon to release any trapped air pockets.

You'll want to ensure everything's submerged under the brine to prevent mold growth. Store at 70-75°F for optimal fermentation results.

For weight options, you've got several choices. You can use a clean plate weighted down with water-filled jars, or try a large plastic bag filled with brine (don't forget the ratio: 1.5 tablespoons of salt per quart of water).

If you're using mason jars, consider investing in specialized fermentation weights – they're worth it. Cover the top with cheesecloth or a clean towel, and you're ready for the fermentation magic to begin.

Start The Fermentation Process

Once you've packed your jar correctly, it's time to kickstart the fermentation process. Place your jar in a warm spot away from direct sunlight, where temperatures stay between 55-75°F. The fermentation benefits begin as microbial activity starts breaking down your peppers, creating that signature tangy flavor.

You can seal your jar tightly to maintain optimal fermentation conditions. Check your jar daily for the first two weeks. You'll notice the brine turning cloudy – that's perfectly normal and shows the fermentation's working.

Keep an eye out for any mold or unusual colors, though. Your nose is also a great tool; you should smell a pleasant, fermented aroma. If something seems off, trust your instincts.

Remember to "burp" your jar daily if you're not using an airlock to release built-up gases. After about two weeks, you'll start seeing those beautiful fermentation results.

Blend Into Hot Sauce

Now that your fermented peppers have developed their complex flavors, it's time to transform them into a silky-smooth hot sauce.

Start by straining your peppers, but don't throw away that precious brine – you'll need it for blending techniques that'll give you the perfect consistency.

Add your fermented peppers to a high-powered blender, then gradually incorporate the reserved brine and optional vinegar while blending on high speed for 1-2 minutes. The lactic acid production during fermentation creates that distinctive tangy flavor profile you're looking for.

For flavor enhancement, consider adding herbs like oregano or spices such as cumin.

Keep adjusting consistency until you've reached your desired thickness – add more brine to thin it out or strain for extra smoothness.

Remember your safety measures: ensure your pH stays below 4.6, and always use clean equipment.

Give it a final taste, adjust the seasonings, and you're ready to bottle your creation.

Bottle and Store

The final step in creating your fermented hot sauce involves careful bottling and storage practices that'll preserve its vibrant flavors.

When selecting bottle types, opt for clean glass containers with tight-fitting lids, filling them to about an inch from the top to allow for expansion during continued fermentation. Remember to leave tips open to prevent explosive pressure buildup.

Storage conditions play a crucial role in your sauce's longevity. Keep your bottles in the refrigerator to slow fermentation, and remember to position them upright to prevent leaks.

You'll want to check them regularly for any signs of spoilage, such as mold or unusual odors. While your sauce can last up to a year when properly stored, you'll notice its flavor mellowing over time.

Don't forget to give the bottle a good shake before each use to ensure even consistency throughout your culinary creation.

Frequently Asked Questions

Can I Restart Fermentation if Mold Appears on Top of My Peppers?

You can restart fermentation after removing mold from the surface. Remove all visible mold, re-submerge your peppers under fresh brine, and monitor closely to ensure it doesn't return.

Why Did My Hot Sauce Turn Slightly Fizzy After Bottling?

Your hot sauce is fizzy because you've got active fermentation still happening in the bottle. The bacteria continue producing gases even after bottling, causing that natural carbonation you're noticing.

How Can I Maintain the Bright Color of My Peppers During Fermentation?

Start with fresh, vibrant pepper selection and maintain temperatures between 55-75°F during fermentation. Keep your peppers away from sunlight and use weights to keep them fully submerged in brine.

Is It Normal for the Fermented Peppers to Smell Like Sauerkraut?

Yes, your fermented peppers should smell like sauerkraut! These fermentation aromas come from the same lactic acid bacteria at work. Don't worry – it's a sign of successful fermentation.

What Causes My Hot Sauce to Separate Into Layers During Storage?

Your hot sauce's layer separation happens because oils and solids naturally settle during storage. Different densities of ingredients and storage conditions can speed up this normal process.