Fermented Hot Sauce Recipe

Fermented Hot Sauce

A complex, naturally fermented hot sauce that develops rich flavor through lacto-fermentation. This spicy condiment pairs perfectly with nearly any meal.

Yield: Approximately 2 cups | Prep time: 15 minutes | Fermentation: 5–14 days

Ingredients

• 2 pounds fresh chili peppers (adjust heat level as desired)
• 4 garlic cloves, minced
• 1 tablespoon unrefined sea salt
• ¼ cup apple cider vinegar
• 1 tablespoon honey (optional)
• Whey or starter culture (optional)

Preparation

1. Prepare peppers: Remove stems and roughly chop peppers. Seeds and membranes can be left in for extra heat.

2. Blend: Blend peppers and garlic into a coarse paste.

3. Mix with salt: Combine pepper paste with salt, vinegar, and honey if using.

4. Ferment: Transfer to a glass jar, cover loosely, and ferment for 5–14 days at room temperature (65°F–75°F / 18°C–24°C).

5. Blend again: Once fermented to your liking, blend to reach desired consistency.

6. Strain and store: Strain through cheesecloth if a smoother sauce is desired. Transfer to bottles and refrigerate.

Storage

Refrigerate for up to 3 months.

Notes

The longer fermentation develops a deeper, more complex flavor. Taste daily to find your preferred fermentation level.