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Fermented Foods,  Preserve Your Harvest,  Recipes

Sweet & Spicy Pepper Fermented Hot Sauce Recipe

Listen up. Even if you aren’t a huge fan of classic hot sauce or other spicy foods, and never mind if you have dabbled with fermentation or not… you have to give this a shot! Because this is not your ordinary hot sauce recipe. Fermented hot sauce is pretty much a game-changer. You may have heard me say before: I am a bit of a wimp when it comes to spicy things. However, I truly love this stuff – and I think you might too! 

Read along to learn how to make fermented hot sauce. The lacto-fermentation process completely changes the sharp, hot, often overpowering flavor profile of chili peppers – and transforms them into something far more mild, complex, flavorful, tangy and tasty than any other preparation of peppers! You will be pleasantly surprised. I call this our “sweet and spicy” fermented hot sauce because it is made with a combination of both hot chilis and sweet peppers. Therefore, you can easily tailor it to your taste buds with the types of peppers you choose to ferment. 


In addition to being delicious, fermented hot sauce lasts for up to a year in the refrigerator, making it an excellent way to naturally preserve peppers. In contrast, traditional hot sauce recipes rely on vinegar as a preservative –  making up the bulk of the sauce even! By fermenting it instead, it allows the peppers and other ingredients to shine, rather than being drowned out in vinegar. Not to mention, the benefit of probiotics!


Ready to get bubbling? 


INGREDIENTS 


The following ingredient list fills a one-quart mason jar for fermenting, and makes about 16 ounces of finished hot sauce at the end.. Scale up or down as needed, keeping the proportions similar. We routinely double the recipe and make a half-gallon!


  • Peppers of choice – approximately 1 pound. We use about half (or just over) hot chilies such as Corne de Chevre, Serranos, Jalapenos, Aji Limo, Gochugaru, and Chayenne, along with half sweet or mild peppers such as banana peppers or bell peppers. 
  • Fresh cilantro – 1/3 to 1/2 cup, loosely packed 
  • One small onion, or 1/2 medium to large onion. We prefer to use sweet yellow onions for our fermented hot sauce, though white or red can also be used. 
  • 2-3 cloves of garlic
  • 1 tbsp fresh-squeezed lime juice – which you won’t need until the end of the fermentation process, a week later.
  • Sea salt, pickling salt, or kosher salt – not iodized table salt!
  • Filtered water – chlorinated water may interfere with the fermentation process


A wooden bowl is partially full of chili peppers of various shape and color. Amongst the peppers, there are three cloves of garlic, one small yellow onion, two limes, one of which is slice in half, and a bunch of fresh cilantro.



NOTE: We have made many fun variations of this fermented hot sauce recipe, using other vegetables in addition to peppers. Feel free to experiment! For example, we have added carrots or tomatillos from the garden. Simply stick with the same ratio (1 pound of veggies/peppers) per the other listed ingredients. For example, half a pound of hot peppers plus half a pound of chopped carrots. I suggest cutting tomatillos in half or quarters.


SUPPLIES NEEDED 


  • A container for fermenting, such as a pint, quart, or even half-gallon mason jar
  • Fermentation air-lock lid and weight. We use an all-in-one Kraut Source fermentation device. Another option is to use a ceramic or glass ferment weight plus a separate airlock lid
  • Fine strainer (or cheese cloth) & bowl, used after fermentation
  • Blender, used after fermentation
  • Glass bottles or jars for storage of the finished fermented hot sauce


INSTRUCTIONS


Step 1: Prepare Peppers & Onions

Wash your peppers of choice. When preparing them, keep in mind that the goal is to fit as much vegetable matter into the jar as possible, so I suggest to cut the peppers into pieces or rings (depending on the size/shape of your peppers) instead of leaving them whole. I also highly suggest wearing gloves while working with hot chili peppers!  We remove most of the seeds and membrane, but aren’t meticulous about it. Next, peel and dice the onion into small pieces as well. 


Step 2: Pack Jar

In the bottom of a clean fermentation vessel of choice, add a small handful of cilantro – about ¼ cup loose. Wash it first, but it does not need to be cut up or de-stemmed. Save a similar small handful of cilantro to layer into the jar later. 

Next, add 2 to 3 lightly crushed peeled cloves of garlic to the jar, followed by the diced onion. Lightly press the contents down to pack.  The jar should only be about a quarter full or less at this time. The remaining space is for peppers!

Now start adding cut pepper pieces to the jar, lightly packing them down as you go – reducing empty air space. I generally mix hot and sweet peppers together in layers. Once the jar is one-half to two-thirds full, add that last little bit of cilantro. Continue layering and packing peppers until the jar is completely full. Again, it is best to have the jar as full of veggies as possible, so do your best to fill it all the way to the top, about an inch below the rim.


A two part image collage, the first image shows the bottom of a quart mason jar, it is lined with fresh cilantro and three cloves of garlic. The second image shows the inside of a quart mason jar which is now partway full of chili peppers sliced into rings. You cans see red, yellow, and green pepper slices.



Step 3: Make & Add Brine

On the stove top, combine 2 cups of filtered water with 1 tablespoon of sea salt in a pot. This is going to be your simple fermentation brine! The salt is what encourages a safe fermentation process and beneficial bacteria, while inhibiting the growth of harmful pathogens.

Gently heat the water until the salt dissolves, but avoid overheating it. The brine needs to be room temperature to barely lukewarm by the time it is added to the fermentation vessel. You could also do this step prior to the veggie prep, allowing extra time for it to cool. 

Once the brine has cooled to the desired temperature, pour it into the fermenting vessel until the peppers are completely covered. Gently tap and wiggle the jar or push down on the peppers to release air pockets. Top off with more brine if needed. 


A saltwater brine is being poured into a quart mason jar that is packed full of peppers, cilantro, onions, and garlic. The jar has been packed in layers, from the bottom to the top is cilantro, onion, sliced peppers, cilantro, and more sliced peppers. The colors are vibrant.


Step 4:  Cover with an Airlock Lid

When fermenting foods, it is important to keep the veggies (peppers, in this case) submerged below the brine. This helps prevent the development of mold. Safely tucked below their liquid salt blanket, the vegetables and beneficial bacteria have the opportunity to ferment away. They will release gasses as they do, which need to be able to escape from the jar. Ideally, those gases are allowed to escape without disrupting the fermentation process or introducing new air.

This is where your weight and airlock come in! Cover the fermentation vessel with your weight and airlock lid system of choice. The stainless steel Kraut Source ferment device that we use has a spring and plate that serve as a weight and keep the peppers submerged, along with a moat system on the top of the lid that creates an airlock. Other fermentation weight options include these glass weights made for wide-mouth jars, ceramic versions, or even boiled stones! Then, an alternative airlock lid is added on top.


A hand is holding a Kraut Source device lid, it is made of stainless steel and is used to ferment foods. The lid is being held at an angle and is destined to sit atop the quart mason jar full of peppers, cilantro, onion, and garlic in the background.


Step 5: Ferment

Now it is time to let the peppers and lactobacillus do their thing in there! Set the fermentation vessel in a temperate location to ferment for 7 to 14 days. The shorter the ferment, the less “developed” and complex the flavor profile will be. However, the longer the ferment – the more chance there is to develop kahm yeast (explained below) and get a little funky, especially in warmer conditions.

The ideal fermentation temperature for peppers is about 70 to 75 °F. Other ferments do okay with temperatures slightly warmer, up to the 80 to 85 degree range, but peppers are more finicky. Therefore, do your best to find a location in the preferred range. Dark or light – doesn’t matter! Ours usually lives on the kitchen counter.

In too warm of conditions, peppers are prone to developing something called kahm yeast. Though not harmful, kahm yeast can create an off-putting odor and flavor. It will appear as a thick white layer of sediment on the bottom of the jar, on the peppers themselves, or floating on the surface. A small amount of white sediment or film in totally normal in any ferment! In contrast, too cold of temperatures can lead to improper fermentation and mold development. 

As the peppers ferment, the brine will change from clear to cloudy, the peppers colors will become more muted, things will compact under your weight, and will likely produce bubbles. Some fermentation vessels bubble so much that they overflow from the container! Therefore, we always set ours on a plate to catch any runoff. Also note that ferments usually smell a bit funky, but don’t worry – they taste better than they smell! I promise.


Note: If you are using a Kraut Source lid, keep an eye on the little moat of water on top! It may dry out as the ferment goes on, and thus should be re-filled with water as necessary.

The jar of peppers, cilantro, onion, and garlic is sitting with the Kraut Source lid on top of it, ready to ferment. There are various chili peppers, lime, garlic, and cilantro laid about the foot of the jar, highlighting the ingredients which are inside of the jar which will turn into fermented hot sauce.
Day one of fermentation.
The jar full of chili peppers, cilantro, onions, and garlic is shown sitting on a white plate. The Kraut Source lid is still on top of the jar, showing that it is still fermenting. The ingredients inside have shrunk slightly, only filling the jar two thirds of the way now, and the clear salt water brine has now turned cloudy. All of these things are typical of fermenting foods. The background is a brick fireplace flanked on the left by houseplants such as monstera, fiddle leaf fig, and alocasia.
Day 3 of fermentation. Note the normal color difference in the peppers, cilantro, and brine compared to day one.


Step 6: Blend Fermented Hot Sauce

After 7-14 days have passed, it is time to turn those fermented veggie chunks into sauce! To do so, place a fine-mesh strainer over a bowl. Yes, over a bowl – not the sink! Next, open and remove the lid and weight from your ferment vessel and dump the contents of the container into the strainer. Keep the collected brine that is in the bowl below!

Transfer the fermented peppers, onions, garlic and cilantro into a blender. Next, add one tablespoon of fresh-squeezed lime juice, along with ¼ cup of the reserved ferment brine. Blend, and check the consistency. Continue to add small amounts of the brine, little by little and blending as you go, until the fermented hot sauce has reached your desired thickness. Some like it thin, some like it thick! That is totally up to you. Give it a little taste-test too, and add another squeeze of lime if you’d like.


A stainless steel strainer full of fermented peppers, garlic, and onions is hovering over a white below below. The bowl holds the drained cloudy yellow brine from the fermentation process, which a portion will be blended back with the peppers to create the final fermented hot sauce.


Step 7: Bottle & Enjoy

Once blended, transfer the finished fermented hot sauce into a storage container. Ideally, something that is glass and has an airtight lid. We like to store ours in fun swing top bottles, or simply in mason jars. It will last for up to a year in the refrigerator, which is where it should be stored. Shake to mix before use, because some separation is normal.

Now you get to enjoy your very own tangy, sweet and spicy fermented hot sauce! We enjoy drizzling this sauce over, eggs, frittata, veggies with rice and beans, fiesta-style stuffed squash, lentils… the list goes on. Aaron likes to eat it with chips like salsa, or even add a dash to his soup!


a hand holds a slender 16 ounce glass bottle full of bright orange red hot sauce, with a weathered wood wall in the background. The bottle has the words "hot sauce" written in silver marker on it.


In all, I hope you love this recipe as much as we do! Please feel free to ask questions in the comments, share this post, and if you do make it – report back with a review!


If you’re looking for more ways to use and preserve peppers, or simple and delicious fermented foods, check these out:


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5 from 18 votes

Sweet & Spicy Pepper Fermented Hot Sauce Recipe

Even if you aren't usually a fan of hot sauce, I think you may change your mind after trying this fermented hot sauce recipe! The lacto-fermentation process transforms the sharp, hot, often overpowering flavor profile of chili peppers – into something far more mild, complex, flavorful, tangy and tasty than any other preparation of peppers! This is called a “sweet and spicy” fermented hot sauce because it is made with a combination of both hot chilis and sweet peppers. Therefore, you can easily tailor it to your taste buds with the types of peppers you choose to ferment.
Prep Time45 mins
Fermentation Time10 d
Course: Preserved Food, Sauce, Side Dish
Keyword: Fermented, Fermented Hot Sauce, Preserving Peppers
Servings: 1 quart

Equipment

  • Fermentation vessel, such as a glass jar.
  • Ferment weight and airlock lid
  • Strainer
  • Blender
  • Bottles or jars, for storage

Ingredients

  • 1 lb peppers of choice, both hot chili peppers and some sweeter peppers recommended
  • 1/2 cup fresh cilantro, loosely packed
  • 1 whole small onion, or 1/2 medium to large onion
  • 2-3 cloves garlic
  • 1 tbsp sea salt, pickling salt, or kosher salt (no table salt)
  • 2 cups filtered water, to combine with salt for brine

Instructions

  • Wash and chop peppers and onions. Wear gloves is suggested. Remove most of pepper seeds.
  • In the bottom of a clean quart jar, add a small handful (1/4 cup loose) of fresh cilantro and 2-3 crushed cloves of garlic.
  • Next add the diced onion, and some peppers on top. Lightly press to compact and reduce air space as you go.
  • When the jar is halfway to 2/3 full, add the remaining 1/4 cup of cilantro and then continue filling the jar with peppers, until completely packed full (within top inch of the jar).
  • On the stovetop, combine 2 cups filtered water with 1 tbsp sea salt. Lightly heat until salt dissolves, but avoid over heating.
  • Allow brine to cool to room temperature or lukewarm, and then pour over the peppers in the jar until the jar is full and they are fully submerged. Tap and wiggle jar to remove air pockets.
  • Cover with fermentation weight and airlock lid, to keep veggies submerged below the brine during fermentation.
  • Set jar in a temperate location (70-75°F) to ferment for 7-14 days.  
  • After 7-14 days, open jar and pour contents through a strainer that is positioned over a bowl to catch the liquid. KEEP the strained brine liquid.
  • Add all solid contents (peppers, onions, garlic, and cilantro) to a blender. Add 1 tablespoon of fresh squeezed lime juice, and 1/4 cup of the reserved brine liquid. Blend.
  • Assess the consistency of the fermented hot sauce. Continue to add reserved brine little by little, blending as you go, until the desired consistency of sauce is reached.
  • Store finished fermented hot sauce in an air-tight bottle or jar in the refrigerator. Shake before use. It should stay good for up to one year in the refrigerator.



DeannaCat signature, keep on growing

46 Comments

  • Dallas

    5 stars
    I ferment a lot for beer and this was my first attempt with anything other than beer.
    I did TWO one-gallon fermenters with an airlocks but only weighed down one of them (with boiled rocks).
    Two days in they both look good so far, but is not having it weighted a big concern? If so, won’t I be able to tell when I open them up? It may be worth noting I filled the jar to where there was no space at the top. Thanks for the great recipe.

    • Aaron (Mr. DeannaCat)

      Hello Dallas, glad you are having fun fermenting food. As long as the produce is covered in brine you will be just fine. If there are bits and pieces that are in contact with the air, be sure to swish the jar around some so that the same food material isn’t in constant contact with the air where it is more likely for mold to develop. Hope that helps and good luck!

  • Linda McNees

    5 stars
    beautiful recipe I will add to my hot pepper file. question: I landed here due to the “sweet & spicy” title but after reading through i wondered where the sweet comes into play? I love sweet with hot, like sugar and spice… Otherwise this looks like a recipe I will try with next years pepper harvest. Thanks 🙂

    • DeannaCat

      Hi Linda – We usually use a combination of both hot chilis and also sweet bell peppers in ours, which creates that nice sweet and spicy balance. Or, sometimes we even add carrots too, which also brings out some sweetness! Thank you for checking it out, and enjoy!

  • Aer

    If a few of the pepper rings become unsecured and float to the top becoming partially uncovered by the brine, should I remove them/resubmerge them Immediately or just skim the top and chuck them when I am done at 14 days. I don’t want mold to start. Thanks.

    • DeannaCat

      Hi Aer, if it is easy enough, you could undo your lid and get rid of them just to be safe. Truth be told, we’ve had plenty of floaters over the years and have never had any issues with mold. It is a best practice to be cautious and keep things submerged, but again, one floater doesn’t always guarantee mold. It’s up to you! Best of luck!

      • Aer

        Thanks! I took them out, JIC. Looking forward to the results (Used a variety of spicy peppers from the garden and added spicy oregano and tomatillos)!

        • Aaron (Mr. DeannaCat)

          Hi Carole, you can use cheesecloth or even a lid that is not on tight. Just be sure that the ingredients stay below the brine so they don’t have a chance to mold. Thanks for reading and good luck!

          • Tara

            Why is it important to have the brine cool to lukewarm temp before adding to the peppers. What would a warmer temperature do to the process if the water was too hot when added?

          • Aaron (Mr. DeannaCat)

            Hi Tara, adding hot brine to the peppers can partially cook them and possibly destroy the beneficial bacteria that are so important to fermenting. Let us know how it works out for you, good luck!

    • Happy

      5 stars
      Hi there
      I just made a batch of hot sauce filling your recipe, thank you for a beautiful recipe from a first time fermenter.
      Think I may have gone a little heavy on the hot peppers, tasty but made my lips swell up from the heat, any suggestions to knock the heat back a bit?
      Happygardener

      • Aaron (Mr. DeannaCat)

        Hi Happy, sorry it turned out too spicy for you. That is why we usually use a combination of spicy and sweet peppers. You can make a batch of Simple Fermented Carrots “Pickle” Recipe and blend it up once it is finished fermenting, then combine some of the blended fermented carrot with the hot sauce until it reaches the heat level that you prefer. Good luck!

  • Amanda

    5 stars
    This was my first time making fermented hot sauce, and it turned out great! I used a variety of peppers from the garden and some green tomatoes. I will definitely make again!

    • Aaron (Mr. DeannaCat)

      Hello Kenneth, we have never used frozen peppers though in theory that should be just fine. It may be best to add a few fresh ones to provide the beneficial bacteria needed for fermenting if the frozen ones are lacking at all in that department. Let us know how it turns out and good luck!

  • Bob

    5 stars
    Made this with Serrano, Poblano, and Marconi peppers I grew up here in BC Canada. Fermented for 12 days in 60-70 degree temperature range. Turned out great! Nice tangy sweet flavour with a good amount of heat. Thanks for the recipe!

  • Ashley

    5 stars
    This hot sauce is so flavorful and delicious! This is my first time making hot sauce, let alone fermented hot sauce and I’m so happy with the outcome. My husband wanted to make a second run (prior to even tasting the first) with an increase in hot peppers but upon taste, he decided that the suggested ratio was even hot enough for him, yet I really like it too. Do you use the leftover brine for anything? I want to make a flavorful soup or something with it because just throwing it away seems like such a waste!

    • Aaron (Mr. DeannaCat)

      Hi Ashley, we’re glad you enjoy the hot sauce so much! I wouldn’t use the leftover brine in soup unless you add it into your individual bowl of soup once it’s done cooking since it is alive, heating it will limit the benefits that fermented foods provide. We have also made hot sauce in the past by blending all of the ingredients before we ferment it. Though, it is more difficult to keep a layer of brine floating on the top of the blended ingredients. We usually add a little brine to cover the top of the blended sauce but also need to keep an eye on it as it ferments because the brine will usually disappear into the sauce and mold could form on the top layer if not monitored well enough. Thanks and good luck!

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