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How to Make the Best Fermented Hot Sauce
Learn how to make the BEST Fermented Hot Sauce at home with a special ingredient. And you can use any peppers you want. It’s so tasty! Everyone will be asking, “How did you make this?” 😉
*Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
Two Flavorful Fermented Hot Sauce Recipes
In my tutorial video, I share two easy fermented hot sauce recipes using:
- Fresno Peppers
- Jalapeño Peppers
Plus, I also talk about my special ingredient that will give your homemade fermented hot sauce an extra kick of flavor!
Note that you are not limited to Fresno or Jalapeño peppers. You can use any pepper you want or any mix of peppers. The wonderful mix of spices gives this hot sauce its special flavor.
Steps for Making Fermented Hot Sauce
This easy recipe requires very little prep time. First, you chop up the peppers and add them to a half-gallon jar, along with the other ingredients, then cover everything with water. That’s it!
The bulk of the time allotted is for the fermentation as it sits on your counter for five days or longer. Within a day or two, you will see lots of little bubbles forming in the jars. Then, you can give the peppers and their brine a taste, and if you like it, you can move on to the next step.
Next, all you’ll need to do is whirl the chopped peppers in a blender with a bit of the brine and voilà! You have created homemade Fermented Hot Sauce! All that’s left is to decant your hot sauce and refrigerate. And of course, enjoy it. 😊
More Fermented Condiments
Now that you’ve learned how to make Fermented Hot Sauce, try your hand at making other probiotic-rich homemade fermented condiments, including:
- How to Make Fermented Salsa – Step-by-Step Tutorial for Beginners
- Simple Fermented Ketchup Recipe That Tastes Like Store Bought
- Easy Homemade Fermented Mustard – 3 Tasty Recipes
- How To Make Homemade Mayonnaise in 1 Minute With An Immersion Blender
Learn How to Make Whey
Learn how to make whey so you can optionally add it to your fermented condiments. Whey helps to soften flavors of spicy condiments like fermented hot sauce.
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Fermented Hot Sauce
Ingredients
- 1 pound Fresno peppers, sliced in half, deveined and deseeded
- 1 pound Jalapeño peppers, sliced in half, deveined and deseeded
- 2 tablespoons Coarse ground sea salt
- 1/2 cup Whey
- 1/2 cup Pickling spice (See recipe below)
- Water, chlorine free
Pickling Spice Mix
- 1 cup Yellow mustard seeds
- 1/2 cup All spice berries
- 1/2 cup Dill seed
- 1/2 cup Celery seed
- 1/4 cup Whole cloves
- 1/4 cup Caraway seeds
- 1 Cinnamon stick, broken into pieces
- 2-3 Bay leaves, crumbled
- 1/2 teaspoon Dried ginger, ground
Instructions
Pickling Spice Mix
- Mix all ingredients together and store in a sealed jar. Set aside.
Hot Sauce Fermentation
- You will need two clean 1/2 gallon size jars for the fermentation process.
- To each jar, add 1 tablespoon of sea salt, and 1/4 cup of pickling spice. Then add enough water to each jar to allow the salt to dissolve and mix with the spices.
- Add 1/4 cup of whey to each jar.
- Add Fresno peppers to one jar, and add the Jalapeños to the other jar.
- Cover each jar with a lid and "burp" the jars daily by loosening the lid and retightening the lid. (As an alternative, you can use a fermentation lid, such as those sold by Masontops.)
- Set the jars aside in a warm place out of direct sunlight for 5 days or more. Taste peppers and brine at 5 days. If the taste is to your liking, move on to the next step. If not, allow to ferment longer.
Preparing Hot Sauce
- Once the fermentation process is complete, strain the Fresno peppers out of the brine and add to a blender. Add in no more than a 1/4 cup of the brine into the blender and puree peppers. If the consistency of the hot sauce is to your liking, decant it. If not, add additional brine, 1 tablespoon at a time until the desired consistency is reached.
- Clean the blender and proceed with the same process for the Jalapeños.
- Refrigerate the decanted fermented hot sauces. Refrigerated, the hot sauces should stay fresh for at least 2 months.
Video
Notes
Shop for items used in this blog post or video
Favorite Fermentation Supplies
- Favorite Aprons
- Half Gallon Canning Jars
- White Storage Lids
- Swing Top Bottles
- 10-Piece Glass Bowl Set
- Chef’s Knife
- Spatula Spoon
- Potato Masher
Favorite Masontops Products (See Discount Code)
Use promo code MARYSNST for a one-time 15% off Masontops and Breadsmart products on Amazon.com.
More Kitchen Supplies with Promo Codes
- Mockmill Grain Grinder and Whole Grains (including Einkorn, Emmer, and Spelt)
Use my Mockmill affiliate link for a special one-time 5% discount on Mockmill Stone Grain Mill products, including the new Flake Lover's Flaker. (The Mockmill discount will appear when you checkout.)
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- Visit Mary’s Nest Amazon Shop
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Get up to 15% off for stocking your Traditional Foods Pantry and equipping your Modern Pioneer Kitchen, including discounts from US Wellness Meats, Mockmill Grain Mill, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, Plan to Eat, and More!
Recommended Reading
**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
