Sweet Pepper Chili Sauce Recipe
A recipe for homemade chili sauce made with fermented garden-grown sweet peppers. It’s like a mild, richly flavored hot sauce. Dash it over everything!
As we’ve been fermenting our garden grown vegetables far more lately, particularly the huge number of peppers we grow, I’ve made a number of fermented hot sauces. They ROCK. Fermented peppers offer up a milder flavor for your hot sauce blends, so the resulting hot sauce is typically more complex and nuanced than many other chili sauces.
I can’t say that I prefer one over the other, but I absolutely love the flavors of fermented peppers and other vegetables when they are worked into sauces and blends. As I typically make hotter chili sauces, Patty asked me if I could make here a milder sauce, not so much a “hot sauce” per se, but a “chili pepper sauce” made from sweeter peppers.
But of course!
The process for making a sweet chili sauce is the same as for making a hot sauce, and this is also true for a fermented version.
You’ll simply add all of your ingredients to a pot, bring to a light boil, then simmer about 15 minutes to let the flavors meld. Cool, then bottle or store in an air tight container in the refrigerator. Patty loves this stuff. She enjoys spicy food for sure, but often she wants some flavor without all the crazy heat I sometimes cook with. Best of all worlds here!
Most of the work is in the fermenting process, and that isn’t much work. It’s mostly chopping, measuring, and WAITING. Waiting is the hardest part. You can ferment for a week or 2 to let the good bacteria do their work, but I left ours to ferment for 8 weeks, then proceeded to make this hot sauce.
If you’re new to fermenting, I have some information you can refer to. See: How to Ferment Chili Peppers (How to Make Fermented Pepper Mash).
Let me know how your sweet chili sauce comes out! I hope you enjoy it! — Mike H.
- 12 ounces fermented sweet peppers
- ½ cup apple cider vinegar
- 1 teaspoon lime juice
- 1 tablespoon granulated garlic
- 2 tablespoons mustard powder
- 1 tablespoon ground ginger
- 1 teaspoon salt
Add all of the ingredients to a pot and bring to a light boil.
Reduce the heat and simmer for 15 minutes to let the ingredients meld.
Cool and pour into sterilized bottles. Enjoy!
Makes 2.5-3 cups.
Heat Level: Mild