Easy Fermented Hot Sauce
This fermented hot sauce recipe is a simple way to preserve homegrown peppers while adding a tangy and spicy kick to your meals. It's easy to customize with different pepper varieties and is packed with gut-healthy probiotics.
Chef’s notes
Fermented hot sauce has a longer shelf life than traditional hot sauce and is more nutritious due to the beneficial bacteria created during fermentation.
Details
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 7-14 days
- 🍽️ Servings: 16 ounces
Ingredients
- 1 pound peppers of choice (hot and sweet)
- 1/3 to 1/2 cup fresh cilantro (optional)
- 1 small onion or 1/2 medium to large onion
- 2-3 cloves of garlic
- 1 tbsp fresh-squeezed lime juice
- 1 tbsp sea salt, pickling salt, or kosher salt
- 2 cups filtered water
Directions
- Wash and prepare the peppers and onions, cutting them into pieces.
- Pack the jar with a handful of cilantro, crushed garlic, diced onion, and layers of cut pepper pieces.
- Prepare a salt water brine by dissolving 1 tablespoon of salt in 2 cups of filtered water, then pour it into the jar until the peppers are covered.
- Cover the jar with an airlock lid and weight to keep the peppers submerged.
- Let the mixture ferment in a temperate location for 7 to 14 days.
- After fermentation, strain the mixture and blend the solids with lime juice and reserved brine to desired consistency.
- Bottle the finished hot sauce and enjoy.
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