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.
Can You Make This Chili Sauce with Fresh Instead of Fermented Peppers?
Absolutely. Just skip the fermenting steps.
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 – Making this Sweet Pepper Chili Sauce
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 blend the ingredients together, then add the resulting mixture 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!
Notes on the Fermenting Process
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.
A few notes on making hot sauce.
Adjusting the Hot Sauce Heat Factor
This is a MILD level chili sauce because I’ve only used sweet peppers here. However, if you’d like some heat, you can either start with hotter peppers, use a mix of fresh mild and hotter peppers, or incorporate a dried chili powder or chili flakes into the overall recipe.
Frequently Asked Hot Sauce Questions
Here are answers to some of the most common questions I get on other sauces:
How long will this sauce keep?
It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
Where’d you get that sauce bottle?
I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce – Set of 4. If you like the smaller bottles that most hot sauce makers use, here’s another link: Hot Sauce Bottles, 5 Oz – 24 Pack.
Can I process this hot sauce for longer storage?
Absolutely. Just be sure to use proper canning/jarring safety procedures.
What should I do with hot sauce?
Aside from drizzling it over anything you please, here’s a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. LOL. I hope you find it helpful!
Check out These Related Recipes:
- Caribbean Style Mango-Habanero Hot Sauce
- Pineapple-Mango Ghost Pepper Hot Sauce
- Homemade Caribbean-Style Sweet Chili Sauce
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — 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
Blend all of the ingredients together in a blender or food processor. Add the resulting mixture 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