Learn how to make fermented hot sauce – a simple way to enhance and preserve your abundance of garden chilies to use throughout the winter. Full of healthy probiotics, this easy recipe has many health benefits. Plus it just tastes good!
For many of you with gardens out there, this is the season of harvesting. Here’s a simple way to use all those chilies you’ve got growing out back and turn them into something that will bring you a little kiss of sunshine during the cold months – Fermented Hot Sauce! Now before you feel intimidated – know that this only takes 20 minutes of actual hands on time and no special equipment. It’s ridiculously easy!
Mother nature is literally doing all the work for you! And what you are left with is something you will actually look forward to using, especially if you are hot sauce fanatics like we are! So much flavor here! And full of healthy bacteria, our bodies love. ating foods packed with probiotics—good bacteria—is one way to boost up your gut health. Fermented foods are incredibly rich in probiotics. The good bacteria grow during the fermentation process and these good bacteria improve digestion, boost immunity and help us maintain a healthy weight.
Here’s how easy it is….
Fill a 2 quart jar with any type of chili, onions, garlic and sliced carrot. You can use bell peppers to temper the hot chilis if you want a milder version. Just stick with the same color palate so your fermented hot sauce stays colorful and vibrant.
In this recipe I used Padrone Peppers, a Spanish variety that had turned red, which I found at our farmers market. But feel free to use any kind you want or a blend. You’ll need about 1 pound total. (You can easily halve this recipe)
Make a salt water brine, using 1 teaspoons sea salt, per cup of warm water.
Here I used 5 cups of water, so 1 teaspoons salt x 5 cups water = roughly 2 1/3 Tablespoons of sea salt. Heating the water helps the salt dissolve.
Having the right proportion of salt to water is important. Not enough salt may allow unhealthy bacteria to grow. Too much salt will kill all the bacteria and the chilies won’t ferment.
Then you pour the salt water brine over the chillies and weight them down so they are completely submerged under the brine.
I use a ziplock bag filled with water as the “weight”, but you can also use canning weights.
Here you can see Im working on a mild green hot sauce which is in the fermenting phase still.
And then lightly close the lid, place the jar in a bowl or pan to catch any liquid that may spill over, and place in a dark cool place. If you don’t have a dark cool place, cover with a kitchen towel and set on the counter, for 5- 7 days.
After a few days, the brine will turn cloudy, and when you tap the jar, you should see little bubbles float to the surface, signs of healthy life.
Strain the brine, saving it. Add the chilies to the blender with one cup of the brine and blend until smooth. Add a little vinegar and more brine to desired consistency.
If you like Sriracha, you could also make it sweet by adding sugar and perhaps ginger. You could also add herbs.
Place it in a cute bottle if you like, and refrigerate.
For everyday use it is easiest to serve it out of a quirt bottle.
Fermenting the hot sauce gives it another layer of flavor, adding complexity. Plus all the little wild bacteria are so good for you!
And I’ve found the hot sauce develops even more and more flavor in the fridge, over time. Im still determining how long this will last in the fridge and will report back. My guess is at least 6 months.
I’m sure this could be canned as well, but I’m not a canning expert, so do your research first, and let me know how it turns out in the comments below.
Making Fermented Hot sauce is a fun little project that only takes about 20 minutes of hands-on time. A lovely way to use up all the chilis in your garden ( or a way to try out all the beautiful varieties at the farmers market) and a healthy way to bring more healthy probiotics into your life!Print
Fermented Hot Sauce
A simple delicious recipe for Fermented Hot Sauce using fresh summer chilies, with no special equipment and only 20 minutes of hands on time!
- Prep Time: 20 minutes
- Cook Time: 5 days
- Total Time: 120 hours 20 minutes
- Yield: 4 cups
- Category: Sauces, fermenting, preserving
- Method: fermenting
- Cuisine: American
Salt Water Brine:
- 5 cups hot water
- 2 Tablespoons + 1 teaspoon sea salt
- (or use 1 teaspoon salt, per cup of warm water)
- 1 pound chili peppers , sliced in half ( about 6-7 cups) see notes
- 1 carrot, thinly sliced ( do not peel)
- 4-6 garlic cloves, cut in quarters
- 1-2 shallots, sliced ( or ½ an onion)
After fermenting, add vinegar and other seasonings to taste.
- ¼ cup apple cider vinegar, more to taste
- sugar to taste (optional)
Heat the water and stir the sea salt into the hot water until dissolved. Let cool to room temp.
Wearing gloves, slice the small hot peppers in half, and remove seeds if you like ( for less heat). I left the seeds in mine. The stems can also remain. If adding bell peppers to temper the heat, cut into strips. Thinly slice the carrot (do not peel), slice the shallots and slice the garlic.
Layer all into a 2 quart jar. Pour the salt water brine into the jar over the chilies, pressing them down under the liquid. If you need to add more brine, remember to use the ratio of 1 ½ teaspoons per cup of water.
Weight the chilies down with canning weights (or use a small ziplock bag filled with water, to weigh the veggies down). You want the veggies completely submerged under the brine. Cover lightly with a lid and place the jar in a pan or bowl to collect any liquid that may spill over.
Place in a cool dark place (or cover with a kitchen towel and leave on the kitchen counter) for 5-7 days or until brine appears cloudy. Tap the container and see if there is any activity, bubbles, effervescence.
You will know it is fermenting by the cloudy water and little bubbling and activity.
After 5-7 days, strain the brine, saving it. Place the fermented peppers, onions, garlic and carrot into a blender. Add 1 cup of the brine and blend until smooth as smooth as possible. Add the vinegar, (and sugar if you prefer a sweeter hot sauce like Sriracha), and more brine to desired thickness.
Place in a squeeze bottle and store in the fridge.
The flavors will continue to develop and get more complex over time.
This should keep up to 6 months in the fridge ( probably even longer).
Use any chili pepper you like, or a blend of different peppers (in the same color palate) . To temper the heat, include a sweet bell pepper.
If you need more water to cover or fill the jar, use 1 ½ teaspoons salt per cup of warm water.
Substitute sweet red, yellow or green bell pepper, to temper the heat. Think about color, you will be blending the sauce, so I perfect to stick with the same color scheme to make a vibrant colored sauce. For example, I prefer not to mix red and green peppers – but up to you. 😉
You could easily half this recipe or use two quart sized jars.
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