How to Make the Best Fermented Hot Sauce
Learn How to Make the BEST Fermented Hot Sauce at home – with a Special Ingredient – and use any peppers you want. It’s so tasty! Everyone will be asking…”HOW DID YOU MAKE THIS??”
A Very Flavorful Hot Sauce
Today, I share two easy hot sauce recipes, one using Fresno peppers and the other using Jalapeño Peppers – plus my special ingredient – that will give your homemade fermented hot sauce an extra kick of flavor!
But you are not limited to Fresnos or Jalapeños. You can use any pepper you want or any mix of peppers. The wonderful mix of spices gives this hot sauce its special flavor.
A Very Easy Recipe
This easy recipe requires very little prep time. 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. You can give the peppers and their brine a taste, and if you like it, you can move on to the next step.
And What Is 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 – 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 be sure to try your hand at making other probiotic-rich homemade fermented condiments including:
- 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
- How to Make Fermented Salsa – Step-by-Step Tutorial for Beginners
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I look forward to having you join me in my Texas Hill Country Kitchen!Love,
Fermented Hot Sauce
- 1 pound Fresno peppers, sliced in half, deveined and de-seeded
- 1 pound Jalapeño peppers, sliced in half, deveined and de-seeded
- 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
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.
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Favorite Fermentation Supplies:
- Half Gallon Canning Jars
- White Storage Lids
- Swing Top Bottles
- Masontops Complete Fermentation Kit
- Silicone Pickle Pipes
- Fermentation Glass Weights
- Wooden Pounder
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