Fermented Hot Sauce

Fermented hot sauce has a depth and complexity that far surpasses the vinegar-based varieties on supermarket shelves. Through lacto-fermentation—the same process that creates sauerkraut and kimchi—simple peppers transform into a tangy, funky, and deeply flavorful condiment. The best part? It’s surprisingly easy to make at home with minimal ingredients and equipment.

The Recipe

This is a basic template that can be customized with different peppers and aromatics.

Ingredients

• 1 pound fresh chili peppers (any variety—jalapeños, habaneros, fresnos, or a mix)
• 1-2 cloves garlic (optional)
• 1-2 tablespoons salt (non-iodized)
• Filtered water
• Optional additions: 1 carrot, 1 small onion, fruit pieces like mango or pineapple

Equipment

• 1-quart mason jar with lid
• Fermentation weight or small zip-top bag filled with water
• Airlock lid or regular lid (if using regular, you’ll need to “burp” it daily)
• Gloves for handling hot peppers
• Blender

Method

1. Prepare the peppers: Wearing gloves, remove stems from peppers. For a milder sauce, remove seeds and pith; for hotter sauce, leave them in. Roughly chop peppers and garlic if using.

2. Pack the jar: Place peppers and any additional ingredients into the mason jar, leaving at least 1.5 inches of headspace.

3. Create the brine: Dissolve 1-2 tablespoons salt in 2 cups filtered water. The general ratio is 2-3% salt by weight of water.

4. Submerge: Pour the brine over the peppers until they’re completely covered, leaving about an inch of headspace. Place a fermentation weight or water-filled bag on top to keep everything submerged.

5. Seal: Cover with an airlock lid if you have one. If using a regular lid, you’ll need to unscrew it briefly each day to release carbon dioxide.

6. Ferment: Keep at room temperature (65-75°F), out of direct sunlight, for 1-4 weeks. Longer fermentation yields more complex flavor.

7. Blend: When fermentation is complete (taste to determine—it should be tangy and complex), strain the peppers, reserving the brine. Blend the peppers until smooth. Add fermentation brine until you reach desired consistency.

8. Finish: For a smoother sauce, strain through a fine-mesh sieve. For shelf stability, you can add vinegar to lower the pH (2-3 tablespoons per cup), though this is optional for refrigerated storage.

9. Bottle: Transfer to clean bottles and refrigerate. Will keep for 6-12 months refrigerated.

Fermentation Notes

The bubbling activity during fermentation is normal and indicates that lactobacillus bacteria (naturally present on the peppers) are converting sugars to lactic acid, preserving the peppers and creating that distinctive tangy flavor.

The fermentation time is flexible and depends on temperature and taste preference. Warmer rooms accelerate fermentation. Taste every few days—when you love the flavor, it’s ready.

A white film may develop on the surface; this is kahm yeast, which is harmless but can impart off-flavors if excessive. Simply skim it off. However, if you see fuzzy mold, particularly colored mold, discard the batch.

This basic recipe can be endlessly customized. Try fermenting different pepper varieties, adding fruit for sweetness, or incorporating herbs and spices like oregano, cumin, or coriander. Each variation creates a distinctly different sauce, making this process endlessly adaptable to your taste preferences and the seasons.