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Fermented Hot Sauce Recipe
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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.
Prep Time15 minutes
Cook Time0 minutes
Fermentation Time5 days
Total Time5 days 15 minutes
Course: Pantry Staples
Cuisine: Americana
Servings: 32 servings
Author: Mary Bryant Shrader

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

Find this recipe and video at https://marysnest.com/how-to-make-fermented-hot-sauce/
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