I grew loads of peppers in my garden this year just so I could make this fermented hot sauce recipe. It is wonderfully spicy and big on flavor. Drizzle it over anything. Works for any type of peppers.
It's hot sauce making time in the Chili Pepper Madness household again, my friends. You know how much I LOVE my hot sauce. My garden exploded with peppers this year and I'm incredibly happy. The plants were super productive and I am preserving them in so many different ways.
Food preservation is important. One of my favorite ways to preserve my peppers is to make hot sauce. I have a LOT of different hot sauce recipes here on the site, all with different styles, ingredients, and types of chili peppers. For this particular hot sauce, I wanted a fermented version, which adds another layer of complexity to the sauce.
I grew serrano peppers and waited for them to turn red specifically so I could make this sauce. So many serranos! The plant was very productive.
I just love serrano peppers. They're smaller than jalapeno peppers, but quite a bit hotter. In fact, the hottest serrano pepper is about 3 times hotter than the hottest jalapeno pepper. They measure in at 10,000 to 23,000 Scoville Heat Units on the Scoville Scale. For me, that's a nice level of heat for an every day hot sauce.
You don't have to use serranos, though. This recipe works with any type of chili pepper.
This is a very simple hot sauce recipe, though we're fermenting the peppers first, which may sound complicated, but not at all.
What is Fermentation? And Why is it Good For Hot Sauce?
Fermentation is the decomposition of foods by micro-organisms (Lactic Acid Bacteria) or enzymes. We create an anaerobic (no oxygen) environment for the peppers so that good, beneficial bacteria can survive, and bad bacteria cannot survive. The good bacteria is natural Lactic acid bacteria, which consumes carbohydrates in the peppers and converts them to acid. After fermenting, the carbohydrates have been predigested, leaving them with more vitamins and flavor than fresh peppers.
Bad bacteria, such as rotting molds, cannot survive in this oxygen-free environment. We create such an environment with salt and brine, which protect the peppers while the good bacteria do their work. The salt is not actually the preservative. It is the acid produced by the fermentation process that does the preserving.
There are many benefits to fermented foods, including foods that are more digestible and have more developed flavor. When fermenting peppers, the flavors mellow, and peppers change color a bit, and develop a pleasant smell.
Fermentation is one our oldest methods of food preservation. People have preserved foods this way for generations, from wine to cheese to many, many vegetables, including peppers.
Let's talk about how to make a simple fermented hot sauce, shall we? Here is my recipe for fermented hot sauce.
Ingredients Needed to Make Fermented Hot Sauce
- 1 pound chili peppers (stems removed - I'm using red serrano peppers)
- 1 quart unchlorinated water
- 3 tablespoons salt
- ½-1 cup white wine vinegar to your preference (use a good quality vinegar for better quality hot sauce)
How to Make Fermented Hot Sauce - the Recipe Method
First, ferment the chili peppers. Roughly chop the peppers, then pack them into a ball jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting. Mason jars are good to use as fermentation vessels as well.
Make the Brine. Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with the salt water brine to avoid spoilage. Check this daily. HELPFUL TIP: A good method to keep the peppers submerged is to fill a baggie with some water, but not all the way. Stuff the baggie into the top of the jar, forcing the peppers down below the brine.
Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Ferment Peppers”, for more detailed instruction.
After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic, with a slightly sour flavor.
Drain the peppers, but reserve the brine.
Add the fermented peppers to a food processor or blender, along with 1/2 cup of the brine and 1/2 cup vinegar. You can add more or less of each as desired to your preference. More brine will have more salty flavor, more vinegar will be more acidic.
Blend until smooth.
Add the fermented hot sauce to a pot and bring to a quick boil. Reduce heat and simmer for 15 minutes. This will stop the fermentation process. NOTE: You don't have to cook the sauce if you don't want to. It can be used as-is, though you will likely see some continued fermenting activity. If you decide to not cook it, store it in the refrigerator in sealed containers. You may need to burp them to release gas buildup every now and then, though refrigeration will slow the activity.
Strain the mixture to remove the solids if desired, or use as-is for a thicker hot sauce. Pour into hot sauce bottles and enjoy.
That's it, my friends! Easy, right? Who knew making a fermented hot sauce could be so simple? It's really quite a bit like famous Tabasco Hot Sauce, though made with red serrano peppers instead of tabasco peppers.
Recipe Tips & Notes
Fermentation Time. Feel free to ferment longer if you'd like. Continuing to ferment the peppers will develop even more flavor. I have fermented peppers for 6 months in the past.
Some people ferment for years. 1 week, however, is enough to get a good ferment.
Kahm Yeast. Sometimes you may notice a white film forming on the top of your ferment. It is sour and can form when all of the sugar in your ferment is consumed.
It is not a mold, nor is it harmful. It can affect the flavor of your finished hot sauce, so it is best to be scraped away from your ferment.
Thicker or Thinner Hot Sauce. If you're looking for a thicker hot sauce, only use a combined half cup of brine and vinegar, and do not strain the hot sauce.
For a thinner hot sauce, add more water and/or vinegar a bit at a time until you achieve the consistency you want.
Straining the hot sauce will thin it out considerably.
Other Ingredients. This is a very simple Louisiana Style Hot Sauce recipe, using only peppers, vinegar and salt.
You can easily include other ingredients to build flavor, such as garlic, onion, herbs and other seasonings.
Other Peppers. This method works with any type of chili peppers. Try it with a blend of hot peppers and/or mild peppers.
Frequently Asked Hot Sauce Questions
Here are answers to some of the most common questions I get on other hot sauces.
How long will this sauce keep?
Fermented hot sauce will keep for many months in the refrigerator, 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 3.5 or so, to account for errors.
If you're concerned, add more vinegar to lower the ph. I measured the pH of my finished fermented hot sauce at 3.7, but check with a good pH meter.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
Fermented hot sauces that are not cooked at the end with vinegar and/or citrus should be refrigerated.
Cooking them stops the fermentation activity and makes them more shelf stable, though they are no longer probiotic.
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. Processing the hot sauce in a water bath stops the bacterial activity, making the hot sauce shelf-stable.
However, it will no longer be probiotic. The National Center for Home Food Preservation provides home canning instructions and many recipes that have been tested for food safety. NCHFP.uga.edu.
Useful Equipment
Aside from jars and your ingredients, I like to use Masontops lids, which include pickling weights and a membrane allowing gases to escape without the need for burping.
You can use them with any wide mouth mason jar. Here is a link to where you can buy them on Amazon. It’s an affiliate link, my friends. FYI!
Buy Masontop Lids for Fermenting Chili Peppers (and More)
I also highly recommend this outstanding book by fermenting experts, Kirsten K. Shockey and Christopher Shockey – “Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick and Other Blazing Fermented Condiments”. I learned a lot from this book as well as through my own experimentation. Grab a copy today.
Good luck, and happy fermenting! Let me know what you make with your pepper mash.
Try Some of My Other Fermented Hot Sauce Recipes
Here are some of my own recipes that use fermented chili peppers.
- Homemade Sriracha Hot Sauce
- Fermented Aji-Garlic Hot Sauce
- Homemade Louisiana Hot Sauce
- Homemade Tabasco Sauce
- Spicy Serrano Hot Sauce
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
Got any questions? Ask away! I’m happy to help. 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.
Fermented Hot Sauce Recipe
Ingredients
- 1 pound red serrano peppers or use any chili peppers, stems removed
- 1 quart unchlorinated water
- 3 tablespoons salt
- ½-1 cup white wine vinegar to your preference use a good quality vinegar for better quality hot sauce
Instructions
- First, ferment the serrano peppers. Roughly chop the peppers, then pack them into a ball jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
- Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Ferment Peppers”, for more detailed instruction.
- After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
- Drain the peppers, but reserve the brine.
- Add the fermented peppers to a food processor or blender, along with 1/2 cup of the brine and 1/2 cup vinegar. You can add more or less of each as desired to your preference. More brine will have more salty flavor, more vinegar will be more acidic.
- Process until smooth.
- Add the fermented hot sauce to a pot and bring to a quick boil. Reduce heat and simmer for 15 minutes. This will stop the fermentation process.
- Strain the mixture to remove the solids if desired, or use as-is for a thicker hot sauce. Pour into hot sauce bottles and enjoy.
- You can add more vinegar or water to thin out the hot sauce.
Notes
Nutrition Information
Valerio says
hi,
what happens when all the sugar has been fermented? you mention that this sauce can be fermented for months and years. I have a fermenting jar with a water seal lips on the top and would like to ferment for at least 6 months but if the sugar is all eaten up will it still ferment?
also, if you opt not to cook at the end how long will it last in fridge?
Mike Hultquist says
Valerio, once all the sugars are consumed, fermentation will stop, and the aging process begins, which is similar to aging wine for flavor and complexity. You don't have to cook it at the end. You can skip it to keep the probiotic benefits.
Jenny Durling says
We absolutely love this sauce. I can't believe how quickly we went through the first bottle! I've got my last batch on the stove right now. The only "hard' part is putting it through the food mill to get out the solids but it's worth it. I'll grow more hot peppers this year just to make sure I have enough to make this sauce again!
Mike Hultquist says
Awesome to hear, Jenny! Glad you like it! Thanks for sharing this!
Simon Dunn says
Do you leave all of the seeds in once when you blend it at the end? Or is it better to remove them?
Mike Hultquist says
You can leave them in, as they are edible, but some people like to remove them for textural reasons. However, much of the pepper heat is in the whitish pithy innards, where the seeds reside. When you remove seeds, often that pith gets removed, which can reduce the heat. Something to consider.
Lena Vintervarg says
When making this hotsauce, could I add other fruits (pineappel, mango) and should they too be fermented?
Mike Hultquist says
You can do it either way, Lena. You can ferment them with the peppers, or add them in later. It works both ways. Enjoy!
TIM says
Hi Mike!
I'm a little wet behind the ears on this one & had a few questions for you. First, if my Ball Jar can only hold 24oz. would 2 Tbsp of salt for the brine suffice? Also, if I am adding other enhancements-cane sugar, roasted garlic, etc. Would those be added at the mid/end point of the boil? Any suggestions would help.
Mike Hultquist says
Hi, Tim. That should be enough salt. You want that ratio per the recipe, so calculate accordingly. You can add the other elements during the ferment, but the sugar will likely make it very active, so be sure to burp often. You can add sugar later for just a touch of sweet.
John Simmons says
Hi Mike, I’m looking for recommendations to improve the consistency of my sauce. I’ve made this recipe several times now, with Jalapeños and Serranos and really enjoy it. But the consistency of my sauce is either way too thin if I strain it (watery, a pale green and lacking kick) or too thick if I don’t (excellent heat, but more like a chutney or salsa that I can’t pour from a bottle). I’d love to have something in between.
Thank you for your time and effort with your site, and Merry Christmas!
Mike Hultquist says
John, the best way is to only strain part of it, or strain it all but then mix some of the pulp back into the sauce until you reach a consistency that you like. You can also use a thickener like xanthan gum. See: https://www.chilipeppermadness.com/ingredients/xanthan-gum/
Sonny Payne says
I made this pepper sauce using fresnos, serranos, red tabascos and mature habaneros.All peppers were fermented for about 15 weeks except for the habaneros. They were added fresh for better (more) heat. Love this recipe. I love your recipes!
Mike Hultquist says
Thanks, Sonny! Glad to be helpful! Sounds amazing to me!!
Greg says
Followed this recipe with 2 quart jars full of habaneros and 3 cloves garlic in ea. Burped the jars as necessary. Brine never went cloudy but after 2 wks went ahead and continued with the recipe. I strained the pepper mash thru cheese cloth and ended up with 3 5-ounce bottles of habanero sauce. It's very good. Thanks for the recipe. I have 2 quarts of a serano and jalapeno mix with a few habaneros fermenting. That's it for the garden this year.
Mike Hultquist says
Very nice! Glad you enjoyed it, Greg! Happy hot sauce making!
Laura Forsyth says
Just finished cooking the result of jalapeños and a seven week ferment, my first.
How exciting! We had a quiet ferment and the result is hot, but not blistering, and delicious!
Thank you!
Mike Hultquist says
Great! Thanks for sharing, Laura!
Nick says
Can I add roasted garlic after fermentation when I puree the fermented peppers with the brine and vinegar?
Mike Hultquist says
Absolutely, Nick. Enjoy!
Franco says
hello,
I made a batch of pepper mash last night, in the amounts you recommended (1lb + 1tsp) but no brine has formed yet. I'm afraid of losing this batch and have considered adding water and salt to the mix.
what do you think I should do?
Mike Hultquist says
Franco, yes, I would add a brine mixture to cover the peppers so you don't lose them.
Michael says
Hi
Used the recipe for fermented peppers and the mason jar with the burp top I got blue mold after a week on top of the brine. Any suggestions? Thanks
Mike Hultquist says
Michael, definitely not good. Could be the peppers weren't beneath the brine and got infected. Some people scrape that off, but if it got into the batch, could be wise to toss it and start over.
Michelle K says
I have some white floating in my jars after 2.5 weeks of fermentation. Is it mold or just regular? Thanks.
Mike Hultquist says
Michelle, it could be kahm yeast, which is smooth and smells a little sour. This is safe. If it's fuzzy and has a bad smell, it's likely mold and that is very bad for fermenting.
Amy says
So are you saying you don’t recommend canning at all? Water bath or pressure?
Mike Hultquist says
You can do either, Amy.
DonaboBotanicalGardens says
Wonderful website you have we are a Botanical Gardens in Tangier Morocco with a cafe. Restaurant and we have a Chill Garden 🙂 ... Moroccans love heat 🙂 just to say love all your ideas on this site just superb
www,donabogardens.com
Mike Hultquist says
Thanks so much!
jordan says
Hi, so ive made one batch of hot sauce so far and it turned out great. Then I started the fermentation process for another batch but I never used a press to keep them submerged I was hoping the peppers would stay wedged below the liquid. But some floated up and now I have mold.. I've seen that you can scrape it off and they will still be good but I'm curious if that's true and if there's a certain type of mold that will ruin it.
Mike Hultquist says
Jordan, some people do scrape off the mold, but it's very important that nothing was infected in the brine, as it could make you ill.
Jordan says
Thank you!
Lorna says
I have peppers that have been fermenting for a few weeks now. What is your opinion about using red wine vinegar (6%)?
Mike Hultquist says
You can use it, Lorna, though it's quite acidic.
Mark says
Super good! I doubled the amount of water and salt for the brine and used a half-gallon Ball jar with a fermenting lid. I checked it every day, pushing the peppers down as much as possible. No problems with mold. Fermentation basically stopped after a week, and then I continued to follow the recipe. Put the concoction on an outdoor grill so I didn't pepper spray the house. Let it simmer for quite a bit, cooled it down to room temp then poured through a strainer. Ended up with about 3 cups of hot sauce which I'll probably just keep in the fridge. Thanks for the recipe!
Mike H. says
You are very welcome, Mark. I am happy that you've enjoyed the recipe!
Jordan says
I had to freeze my peppers until my plants produced enough to make this sauce but now I am unsure if they are actually fermenting. Is there any way to tell? I have a ball fermenting lid with gasket, it has been about a two weeks so far and I can not see any bubbling and the brine is very clear
Mike Hultquist says
Jordan, you'll often see bubbling activity, but sometimes you can have a quiet ferment. If that's the case, you can tell by the tangy smell and taste of the brine/peppers as they ferment.
Christine Barnes says
I cut up some lovely hot peppers this afternoon, put them in a sterilized jar along with some garlic, mixed up 3T. of good salt into a quart of... tapwater. UGH!! I just realized my mistake, looked up what's in our city water, and of course, there's chlorine. I dumped out the contents of the jar into a fine sieve, rinsed it all under cold water, rinsed the jar, and re-did it with distilled water and salt. Is it lost? Oh, how I hope not. Some of the peppers were from my garden...
Mike H. says
Oh no, Christine. I hope they are not lost. It really depends on how long they have been sitting in the jar but it sounds like you've washed them up pretty good, so fingers crossed it will work out!
Christine Barnes says
Thank you so much for your kind words! After a week, I have bubbles rising. I've burped the jar twice now. I know it may be hard to determine just by my observations, but does it sound like I'm in luck?
Mike H. says
Hey, Christine - it does sound like you are the luckiest hot sauce maker out there! Enjoy 😉
Kathy says
How many 8oz bottles will it fill?
Mike Hultquist says
This will roughly fill a single 8 ounce bottle.
KK says
So good! I've made two batches so far this year, one that was all Hungarian hots and a few jalapenos, and then a blend (mainly serranos and Hungarian Hots). Both so good. I look forward to hot pepper season so much because of this recipe!
Mike H. says
You will SO enjoy it, Karilyn. Thanks!
Andrew says
Hi Mike,
Can't thank you enough for sharing your guidance and recipe. I'm in the process of fermenting, but unfortunately I used previously boiled tap water, instead of filtered water. It's been a week and I see the fermentation is working, but will the recipe work? I'd appreciate any advice you can give me.
Regards,
Mike H. says
Hey Andrew, you say it's boiled, so it should work, no worries!
John says
I'm not a big hot sauce fan but this is the BOMB!!! Excellent flavor with just the right amount of heat.
Mike H. says
Thanks! Glad you are enjoying it!
Lorna says
How far up the bottle should I fill it when processing in a water bath? Also, is 10 minutes sufficient? I worry about the plastic shoppers.
Mike Hultquist says
Lorna, the bottles should be covered ideally, though that can damage the plastic tops, so don't submerge completely. If you're concerned, you might find other containers. 10 minutes it usually enough for most elevations.
Amy says
YUM! I made this with a mash of 8 different peppers, including a couple scorpions and reapers. It’s crazy hot, but has so much flavor. Thank you for my new favorite hot sauce!
Mike H. says
I am so happy to hear that, Amy. Enjoy!
Andy says
can you use dried peppers for fermenting? or do they need to be fresh?
Andy says
I see your comment below about rehydrating. thanks!
Shawn Jacobs says
When adding Garlic, do you ferment the garlic in with the peppers?
Mike Hultquist says
You can if you'd like, Shawn. The choice is yours.
Ricardo Sada says
Say goodbye to your store bought Tabasco Sauce. I'm on my second batch of this easy, simple, and delicious hot sauce. It's great on everything: seafood, pizza, even mexican "michelada" (beer, ice, lime juice, salt and hot sauce) is better.
Mike Hultquist says
Nice! Yes, so good! Glad you're enjoying it, Ricardo.
Kevin says
Just swapped out for datils.
Kelly Loschiavo says
I made this recipe last year and it was great! I also made homemade vinegar and I have a lot of dormant "mother" can I / should I put a piece in with the peppers? If so where in your process would you recommend doing so?
Mike Hultquist says
Kelly, we make kombucha for ourselves at home, and I've never tried to use it to ferment peppers or make hot sauce. I know the kombucha scoby is different, but curious if you try it with the vinegar mother. Curious.
Dylan says
I just ordered some peppers, some fresh ones and some dried ones:
-20g Carolina Reaper (dried)
-100g Naga Joklia (Fresh)
-200g Habanero Yellow (Fresh)
What should I do with the dried ones? Should I rehydrate them and let them ferment or just throw them in at the blending stage?
Mike Hultquist says
Awesome, Dylan. You can do either, really. If you want to ferment them, rehydrate and add them in with the fresh pods. They will ferment.
Dylan says
Do you think throwing the dried peppers in at the end will alter the shelf life? It's over 300g of peppers, so the sauce will last me a while, and I'm worried about the dried peppers making the sauce go bad
Mike Hultquist says
Dylan, no, not at all. The acidity will preserve it.
DAN BAKER says
HAVE YOU EVER TRIED FERMINTING WITH FRUIT JUICE IN AN AIR LOCK TO MAKE A WINE TYPE SAUSE? THE ALCOHOL SHOULD ACT AS A PRESERVATIVE.
Mike Hultquist says
I have not, Dan. I focus primarily on peppers.
Shannon says
I am going to try fermenting peppers for the first time. I like tomatoes and tomatillos in my finished sauce. Should I add them to the peppers and ferment them together or add them when I blend the sauce? I have never fermented anything! Also, does cooking after blending kill off the probiotics?
Mike Hultquist says
Shannon, yes, you can ferment those, too. Yes, cooking the sauce will remove any probiotic benefits, so you don't have to cook it if you don't want to.
Gareth Coombs says
Hello Mike,
What are your thoughts on dehydrating the fermented peppers and powdering to use as a seasoning?
Mike Hultquist says
I've never dehydrated fermented peppers, Gareth, but you can surely do it. Curious of the flavor.
Peter says
I once strained a fermented sauce and dehydrated the solids in a food dehydrator. They turned out much like red pepper flakes but -very- spicy.
Mike Hultquist says
Nice! I love it! Great use.
Sarah says
I do that too.it makes a great rub on pork. I just made more hot sauce today with my habaneros and Thai chilis and am going to try the strainings fresh in jerk chicken. I also mixed some of the habanero hot sauce half and half with homemade tomato sauce for a slightly less flaming flavorful hot sauce. I did process it in a boiling water canner because I think that will shorten the lifespan despite having a pH of 3.5.
Mike says
At step 4 can I leave the peppers to ferment for 3 months? I use fermentation jars and keep the peppers submerged by a weight.
Mike Hultquist says
Mike, you certainly can. I often ferment for many months.
Warren B says
Thank you so much for this very thorough process. It was very easy to follow and very tweak-able, which I really enjoyed. Great work!
Mike Hultquist says
Thanks, Warren! Glad you enjoyed it! Happy to be helpful.
Devin says
Quick question about the fermentation, I used this recipe and my jar of jalapeños fermented. But the banana peppers and red chilies didn’t ? Do they take longer?
Mike Hultquist says
Devin, I assume you mean in separate jars. Some ferments can take longer, and some can just be quiet ferments, where you don't see a lot of activity. You can usually smell and taste the ferment to see if it's working. There will be that funk factor.
John Simmons says
Simple to do and it tastes great. I also used Serrano peppers.
Mike Hultquist says
Awesome! Thanks, John!
Kei says
Does this make about 1 cup of hot sauce??
Mike Hultquist says
Kei, a bit more than a cup, though you can easily scale up. You'll also have more if you don't strain.
Phil Balliet says
Hello Mike I have a question for you. I am fermenting 3 jars of peppers. One jalapeño, and two habanero. I noticed the white Kahm yeast is gathering around the onions and garlic, not floating up to the top. Is that an issue?
For reference, I put 1/2 onion and 6 to 8 cloves of garlic in first… then the peppers, followed by 1 sweet pepper which I use as a “lid” to keep the smaller peppers and onions under the glass weight and completely submerged in the brine.
Thank you for your help.
Mike Hultquist says
Phil, kahm yeast usually forms on the surface but can work its way down and settle to the bottom, so it may have spread a little. It's harmless, but can be sour. Make sure it isn't mold, which is more fuzzy and textured. If it's mold, you'll likely notice a bad smell.
Allan says
Im interested to know how you calculate the mg of sodium per serve in a finished fermented hot sauce.
Mike Hultquist says
I believe you really need to know the amounts of your starter ingredients. Would love to hear from others on this.
Allan says
Whilst there is sodium in the ingredients e.g the peppers, I assume the majority comes from the concentration of salt in the brine. There would be osmosis during fermentation and more sodium would end up in the peppers. Some people soak their gherkins for e.g. in water for a while before eating. This reduces the salt concentration through osmosis but may effect taste and firmness in some products. Depending on how much of the brine you blend with the puréed fermented ingredients will also impact the final sodium in the sauce. Notwithstanding I’m looking for a close ball park calculation as I assume to get accurate measurements would require appropriate lab analysis.
Mike Hultquist says
Allan, I don't really have an answer for you on the sodium calculations. As you mentioned, much does depend on the brine, how much brine you use in your sauce, absorption into the ingredients, etc. As a home sauce maker, I don't really have a way to measure that. Sorry, wish I could help more.
Lev says
Don't throw out your leftover brine!!!
I've been making a Fresno Chili hot sauce based off of this recipe for years now and it's always been fun finding a use for the leftover brine. Bloody Marys and soups have been the main uses, but I've also used the brine to deglaze pans and such.
Today however I discovered a use that I felt I had to share. I like to make broth for drinking from chicken carcasses or beef bones whenever I collect enough. Today I added about 15% brine to the broth and it's absolutely amazing. The tangy salty fermenty flavor goes so well with the richness of the broth! I hope someone else gives it a try and enjoys it as much as my family does.
Michael Hultquist - Chili Pepper Madness says
Perfection right there, Lev! I love it! Thanks so much for sharing your ideas.
Lori Mayfield says
Hi Michael,
I've used your recipes a few times with fresh peppers, and they are all great. I've been fermenting in jars for a few weeks now and ready to do the fermented pepper hot sauce. I have no idea how to convert how much pepper mash I need to the amounts required in your recipes. Unfortunately, I processed mine in a blender before I fermented, so the "peppers" are already mixed with water and look like a chunky sauce instead of rough cut peppers. Should I convert this by weight to what your recipes call for? Is a pound of fresh peppers the same as a pound of fermented pepper mash? Thanks for your help!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lori. Yes, best to go by weights in this case, though you do have some flexibility. Let me know how it goes for you. Enjoy.
tip loo says
Hello
How long should you ferment the chili peppers, before adding the brine solution? thanks,
Michael Hultquist - Chili Pepper Madness says
Tip, you can start with the brine solution, or just wait for the peppers to develop the brine solution themselves. See my page on How to Ferment Peppers for further information: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/
Scott P. says
I ferment in a 1/2 gallon jar. I cut a white onion in half and spread them out over my peppers to the edge of the jar, then put a Pickle Pebble on top of the onion petals. No floaters.
Michael Hultquist - Chili Pepper Madness says
Perfect! Thanks for sharing your experience, Scott!
H Scott says
Made this after fermenting habaneros for 3 years. Very nice spicy flavor
Michael Hultquist - Chili Pepper Madness says
Outstanding. That's one long ferment! Nice.
Zion says
Hey Mike! I've made fermented hot sauce before using your recipe and only gave it a two-week ferment. I was very good, but this time I gave it two months, and holy cats! What a difference! I was lucky enough to find red serranos at an Asian supermarket, so the color is beautiful. I did get a bit of Kahm yeast but I just spooned it off and whirled the peppers, brine, and vinegar in a blender for about five minutes. Added a little more filtered water to get to a thin enough consistency that I could use the dripper top on the 5oz woozy bottles. Thanks for yet another terrific recipe/method!
Michael Hultquist - Chili Pepper Madness says
Nice!! Glad to help, Zion. Enjoy the hot sauce!
Andrew says
Hello! In your picture of the completed ferment it has a cloudy white brine/liquid at the top. Mine has a cloudy brown brine/liquid at the top. Should I be concerned about the color difference?
Michael Hultquist - Chili Pepper Madness says
Andrew, no, a cloudy brine is pretty common.
Graham Fraser says
Justs finished making hot sauce for the first time using your recipe. After a 2 week ferment I processed the peppers, not sure what king they are but they are plenty hot!!!! I wanted a slightly thicker sauce but do not want the seeds, they are impossible to separate. Can I seed the peppers before I ferment them and then just end up with only pulp?
Otherwise quite a successful first try. Next season I'll try to identify the peppers prior to buying to find something a little less atomic!
Thanks for the recipe.
Michael Hultquist - Chili Pepper Madness says
Graham, thanks. Yes, for future reference, you can definitely core out the peppers before fermenting. You could also process and strain after. For thicker sauce, strain out the brine, process the solids, then add in brine or fresh water/liquid and process to your preferred consistency. Enjoy!
Michael says
Hi Mike - I had a bumper crope of aji and habanero peppers this year, and attempting to make a fermented pepper sauce for the first time. I did buy the Masontop “Pickle Pipes” that you use. I check them daily and seems that the mash is rising to the top and into the open space in the jar. There is nothing but liquid in about halfway up the mason jar below the mash. The mash is almost solid on top. I redistribute in an effort to get water covering the mash. By the way, I am using the brining technique from your article.
Any ideas here? There is certainly an odor coming from the jar when I open it, but not sure if it is a rotten smell or simply the smell of peppers starting to ferment.
Michael Hultquist - Chili Pepper Madness says
Hey, Michael. I use the little glass weights that come with the Masontops, but you can use a plastic baggie filled with water stuffed into the top. That works great. Keep an eye on the odor. If it smells rotten/bad, not a good sign.
Michelle says
I am wondering if I can use xanthan gum when I blend the hot sauce even if I am not cooking it after fermentation?
I really appreciate your website. I made a whole bunch of hot sauces last year and dehydrated the solids to make spices. My whole family has been enjoying them all year long!
Michael Hultquist - Chili Pepper Madness says
Hi, Michelle. You don't need to heat it to thicken a sauce. It will begin to thicken as soon as it starts to mix with the liquid. It is best to use a blender, as it will begin to thicken immediately, and could clump up if mixing manually. Let me know how it goes for you. Glad to be helpful!
Brad Hamilton says
I'm about to try my luck with this recipe. My little twist is wanting to smoke the peppers first. Just wondering if this will have any ill e
ffects with fermentation process?
Michael Hultquist - Chili Pepper Madness says
Nice! They can be fermented, though you MIGHT need to use a fermentation starter, or mix with fresh peppers to get the ferment going. Let me know how it turns out for you. Enjoy!
Char Molrine says
I love fermenting chile peppers and making my own hot sauce with your recipe. I have branched out and added a handful of blueberries to my buena mulata pepper mix and cranberries to my serrano pepper mix. I was wondering if there is a way to reduce the amount of settlement that occurs after the sauce has been cooked, strained and bottled. Some peppers seem to settle more than others. I just tell folks to shake before use, but I I thought you might have a suggestion.
Michael Hultquist - Chili Pepper Madness says
Thanks, Char. About the shake, yes, that's what I tell people as well, just give the bottle a shake. You can try incorporating thickeners into your sauces, like arrowroot or Xanthan Gum, which is used commercially.
Dani says
I've been wanting to use blueberries and cranberries in my hot sauce fermentation. Do you ferment the fruit with the peppers or add at the end? Frozen cranberries ok to use?
Mike Hultquist says
Dani, you can do it either way. You can ferment fruit, but watch the activity, as they can be VERY active due to the sugar content. You may need to burp the jars more often. Frozen is fine, too.
Dani lewis says
I would like to store outside of the fridge. How would I do that?
Michael Hultquist - Chili Pepper Madness says
Dani, a lot of people store their hot sauces outside of the fridge. Just make sure your acidity is high enough. Shoot for 3.5 or lower pH for home keeping. Keep in a cool, dark place, like the pantry. Keep an eye on it, though, for any signs of rot or bad smells. Add more acid if needed, like vinegar or citrus.
Jerry says
.Hi Mike,
What a terrific resource for hot sauce you have created here. Wonderful site - thank you. I added too much vinegar and brine when I blended and my sauce is very thin. Can I just simmer longer to reduce the liquid volume? Will this have a negative effect on flavor or heat level?
Michael Hultquist - Chili Pepper Madness says
Jerry, yes, you can simmer to reduce. It should not affect the heat level. I hope you enjoy it!
Linda says
I just started a batch but when I poured in the salt water (1 quart water/ 3 tbsp salt), only about half of it fits in the jar already filled with peppers. Is there a reason why we make so much liquid when only about half will be used? Also, I used fine sea salt but just wondering if the amount of salt needed is different when using fine vs coarse. Thank you!!
Michael Hultquist - Chili Pepper Madness says
Linda, you can save the extra brine if desired or use it for another batch. Space can vary, so extra is better just in case it is needed. Use 3 tablespoons fine salt.
John says
Thanks for the thoughtful instructions, Mike. Can I freeze some of the finished product? I'm having a bumper year for peppers, myself.
Michael Hultquist - Chili Pepper Madness says
John, absolutely, you can freeze hot sauce. Freezing or fermenting it will remove the probiotic benefits, but not the fermented flavor, which is what many go for anyway.
John says
Ended up getting a pickle crock that has a water seal; process was painless and I've put about 40 ounces of the latest batch in the freezer. I'm enjoying that flavor--more complex than just "hot."
I've been using Leutschauer (paprika peppers), Serranos, Jalapeños, and Lemon Drops in different proportions, with two to four week brining periods. Need to keep working on it and taking notes.
Thanks again for your guidance!
Mike Hultquist says
Awesome to hear, John! Thanks for sharing!
Taylor Hathaway says
Can I add fresh herbs like cilantro to the blend (after fermentation), and/or lime juice? If so, will it effect its shelf life?
Michael Hultquist - Chili Pepper Madness says
Taylor, absolutely. You can add all sorts of ingredients to add flavor and character. Citrus will increase shelf life (higher acidity).
Linda Gregor says
Hello, just wonder what size mason jar was used for this recipe. Thanks!
Michael Hultquist - Chili Pepper Madness says
Linda, it is 1 quart.
Andrea Rodriguez says
Hi Michael, I have a few of questions:
Can you refrigerate some of the peppers until more become red on the plant (or until I have time during a less busy weekend)?
Also, are the peppers bad once they start to soften?
And last, have you combined red and green peppers in a hot sauce?
I'm looking forward to trying this fermenting method and your other one with green serranos and tequila!
Michael Hultquist - Chili Pepper Madness says
Andrea, yes, you can refrigerate until you get a larger batch. They do start to soften and turn black with rotting on the inside. You can still use them when starting to soften, but freshest is best. Yes, you can combine any peppers. Enjoy!!!
Sam says
Have you done this with Jalapeños? Mine are doing so well this year.
Michael Hultquist - Chili Pepper Madness says
Absolutely, Sam. Works with any peppers. Let me know how it goes for you. Enjoy.
aaron schmitz says
They all say fermenting is soooo easy, yet every fermenting article I read is different. Most cover jar with cheese cloth, this guy says cover with lid. What is the difference?
Also, do I ferment all the fruits and veggies that are going into the sauce or just the peppers? So confusing.
Michael Hultquist - Chili Pepper Madness says
Aaron, it is rather easy when you learn it, especially when you're just fermenting peppers. As with anything, however, the more you learn, the more you discover. First, see my post on How to Ferment Peppers (https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/). It has a lot of info. You might also buy one of many books available to learn even more. You can use a cheese cloth, but I prefer not to as I feel you can still get an infection. I prefer a lid to keep it as clean as possible. A membrane (like the rubber lip I use) lets built up air out, but not in, so I don't have to burp the jars (which exposes the brine to the air temporarily). You CAN ferment the fruits and veggies with the peppers, but you don't have to. Just add them in later to the sauce. Each way will yield different flavors. Fruits have a lot more sugar, so will ferment more quickly and will need gas release more often (like when I make kombucha).
In short, it IS easy to ferment peppers, but when you introduce other variables, yes, more questions arise. Welcome to the beginning of your journey. Enjoy!!
Tina says
just wondering if any of these recipes could be made with frozen whole peppers. Got a bunch that I need to do something with
Michael Hultquist - Chili Pepper Madness says
Tina, yes, you can make many hot sauces from frozen. If you want to ferment, you MAY need a fermentation starter, but often they will ferment. Let me know how it goes for you.
Saleem says
Awesome guide, I used normal bell peppers I have started 2 weeks ago is it too late to add fruits to the fermentation .
Michael Hultquist - Chili Pepper Madness says
Saleem, you can add more and keep fermenting, or remove the peppers and use the brine to keep going with the fruit.
Phillip says
Hi Mike,
Making yet another batch of fermented chilli sauce which is a permanent staple in my fridge. Have you any suggestions for the flavoursome leftover brine?
Phil
Michael Hultquist - Chili Pepper Madness says
Phillip, you can use it to start another batch of peppers fermenting, or you can use it to enhance dishes like soups and stews or vinaigrettes. Enjoy!
CHEFFZILLA says
I’m working on a recipe plan that includes roasted garlic. I make garlic-infused EVOO, which includes simmering garlic cloves in the oil for a half hour, then resting it for another half hour before straining the garlic solids. Would I be better off adding the garlic solids to the ferment (it would have a bit of EVOO residue), or after ferment, in the blending stage?
Michael Hultquist - Chili Pepper Madness says
You can really do it either way, Jeff. It's up to you for flavor preferences. Everything mellows in the ferment and develops a bit of funk factor, though roasted garlic is already pretty mellowed and richly flavored. No right or wrong here.
Joe Bogdanovich says
Okay, so I have a question for the gurus out there. I am boiling/simmering my sauce right now. I have a LOT of brine left over. What can I do with that?
Michael Hultquist - Chili Pepper Madness says
Joe, you can use some to start another ferment batch going. You can also use some to add some flavor to soup bases, stews, etc. Or just toss it.
Clint says
Great Recipe! I've done 4 batches of this sauce as the peppers ripen. Tip: I do about 3 cups of cut peppers with 2 cups brine in a french press. The plunger keeps your peppers below the brine level...perfect sauce every time! After 1 week fermentation, I cook with one cup vinegar and 2 cups brine...makes a fairly thick sauce...enough to fill five 5oz bottles.
Michael Hultquist - Chili Pepper Madness says
Perfect, Clint! Great tip. Thanks for sharing.
Jack says
How much sauce does this recipe make?
Michael Hultquist - Chili Pepper Madness says
This made me a good 6-7 ounces, though results will vary from straining, and you can adjust amounts with vinegar.
Dave says
Could you process this until it is very smooth in a Nutribullet Pro food extractor after allowing it to cool to refrigerator temperature?
Michael Hultquist - Chili Pepper Madness says
Dave, absolutely! Let me know how it turns out for you! Enjoy.
pclark says
Thanks for your amazing site & recipes! I did a brine ferment with 2 kgs of blitzed reapers. Now fermenting them in my instant pot (turned off of course), and in total I have about 5 liters of mash/brine. Is there a rule of thumb about how much vinegar/lime to add per liters when using the brine method? Thanks!
Michael Hultquist - Chili Pepper Madness says
You're welcome! No rule of thumb, but enough to get the pH down to about 3.5 or lower for home keeping/preserving (though you don't have to), or to your own personal taste. You can skip vinegar/lime altogether, but it won't last as long.
Don says
Hi Mike,
I would like to add fermented tomatoes to this recipe. Do you see any problems with doing that? Any suggestions? Thanks!
Michael Hultquist - Chili Pepper Madness says
Don, no problem at all. Let me know how it turns out for you.
Jason Spratt says
Can I use fruit in a fermented sauce? I was thinking about a superhot pineapple sauce. But Im concerned that the fruit could be problematic. Thoughts?
Michael Hultquist - Chili Pepper Madness says
Jason, absolutely. I do this all the time. Enjoy!
Betty says
I’m in the process of making this recipe! I have three jars of peppers about a week into their ferment and I’m smelling something sulfuric. Is this normal? Thank you!
Michael Hultquist - Chili Pepper Madness says
Betty, what other ingredients are you fermenting with the peppers? Some ingredients can give off sulfur smells, which is normal for them. It should dissipate.
MARTIN PAPCUN says
First time fermenting. I have 3 jars with 3 different types of peppers. Fermenting for 2 weeks now. In one jar the seeds all dropped to the bottom and a a white habaneros has a white substance, almost a slime forming on the bottom of the jar. It dissolves when I move the jar. Is this normal?
Michael Hultquist - Chili Pepper Madness says
Martin, it could be the salt from the brine settling to the bottom. More likely it is yeast developing and settling, which is normal. If you notice a bad, rotting smell or taste from the brine, that would indicate spoilage of some sort.
James says
First time trying to ferment serronoes almost two weeks my serronoes have a sour smell to them and the brine is thick is this normal
Michael Hultquist - Chili Pepper Madness says
James, a sour smell is normal. It normally doesn't thicken from my experience, but if it smells and tastes OK, there shouldn't be a problem. If it's more slimy, you may have too weak of a brine. If it smells rotten or very bad, that's not a good sign.
Angelina M Taylor says
Ok so my peppers have been fermenting for about 3 weeks. Today when I went to blend them they smell like a bottle of alcohol. Is this normal? Are they good still?
Michael Hultquist - Chili Pepper Madness says
Angelina, there is often a slightly sour smell to the ferment, but if it has converted to alcohol, you most likely didn't have enough salt in the brine. You can cook the batch to cook out the alcohol, or leave it fermenting to continue to convert to vinegar.
Jeanette Lawton says
My son and I are doing this process, and we would like to know how to keep the peppers submerged, as they like to float in the brine, at least initially. Advice? Thanks
Michael Hultquist - Chili Pepper Madness says
Jeanette, I use a small glass weight, but you can use a cabbage leaf or a baggie with some water in it stuffed into the top.
Jamie says
Great guide! Made a small batch with some tiny sweet chilies (no idea what they were) and habaneros. Fermented for 2 weeks, then blended and left thick. Incredible flavour, like a Huy Fong Sriracha with that fruity habanero element. It was gone within a week of processing lol
Michael Hultquist - Chili Pepper Madness says
Great! Glad to be helpful, Jamie. I appreciate it.
Tina~ says
Is there an alternative to white vinegar? Could you use Apple Cider Vinegar for the hot sauce instead?
Michael Hultquist - Chili Pepper Madness says
Tina, yes, you can use any type of edible vinegar for making hot sauce.
Greg says
One last question - do you recommend fermenting the peppers relatively whole, as in the above recipe, or making them into a mash and fermenting that way as you explain on another part of your site? What are the main advantages or disadvantages to these different methods, or does it matter much?
Michael Hultquist - Chili Pepper Madness says
Greg, it will work either way. Biggest advantage of chopping them up is that you can fit more in the jar. However, they are easier to keep submerged beneath the brine when whole. Good to do a rough chop with larger chunks.
Greg says
I have been making fresh hot sauces for a few years, but never a fermented sauce. I love your site and am going to give your recipe a try. My major question is whether I should cook the sauce before bottling or not. What does this do to the flavor exactly? If uncooked, can I store the sauce in 5 oz woozy jars? With my other sauces I bottle and then use a heat-activated shrink wrap to seal them. They typically last for months unrefrigerated, and I give them as gifts. I don't want to kill the flavor after going through all the trouble of fermenting, but I don't want to have to burp lots of hot sauce bottles all the time if they're going to continue to ferment... please advise! I am mainly concerned about the effect of cooking on the flavor, not necessarily the "good bacteria."
Michael Hultquist - Chili Pepper Madness says
Greg, you don't have to cook it if you don't want to. Cooking will change the flavor a bit, but not a ton. Cooking stops the fermenting process. You can still bottle it uncooked, but there may still be fermenting activity, which can cause the bottles to burst. If flavor is your main concern, I suggest making a small batch, give it a taste, then cook a portion of it. Compare them and see how you feel.
Jason Goss says
Trying to make my very first batch of homemade hot sauce this year with the ghost and habanero peppers I grew in my little garden. My biggest concern and main question I have is about the bottling process. I want to give some to family and friends as gifts. I ordered 5 oz. woozy bottles from amazon with dripper inserts and the usual plastic lids. Any info on how to bottle it safely and with a good shelf life would be appreciated. Like I said, it's my first attempt and I am a total novice to bottling or canning even though I have been a restaurant cook for 16 years. So go easy on me but all the advice and knowledge is much appreciated.
Michael Hultquist - Chili Pepper Madness says
Jason, check out my page on canning/jarring: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/. I hope this helps!
Carl says
I do use the 5 oz bottles for my hot sauce, but I wash the bottles in the dish washer along with the caps.
I leave them in the dishwasher until I am ready to fill (I put the caps into a pot of boiled water) then fill with cooked hot sauce then cap.
These I store in the fridge until use and after using.
You could use 4 oz jelly jars for the hot sauce, then you could hot water process them to be able to store them with out refrigeration.
To process properly the lid needs to be able to let air out, then when cooling, seals when a vacuum is created.
You could also use 1/2 pint jars (8oz).
It all depends how generous you feel!
Michael Hultquist - Chili Pepper Madness says
Thanks, Carl!
PaulID says
Question if I want to add a fruit like peach to my sauce would I do that at first so that torments with the peppers or at the end when I am ready to bottle?
Michael Hultquist - Chili Pepper Madness says
Paul, you can ferment fruit. Peaches have a higher sugar content so you'll probably see a lot of activity. Make sure you frequently burp the jars if needed.
Angelina says
I see use a baggie
Michael Hultquist - Chili Pepper Madness says
Yep, works great! The glass weights work as well.
Angelina says
Is there a truck I can use to keep the peppers under the brine? When I make fermented sauerkraut I use a glass lid.
Thx for sharing so much info.
Angelina
Angelina says
When would you add the garlic before fermenting or after?
Thanks looking forward to trying this. My family LOVES HOT so I have habenero and ghost peppers to try this with. Doing them separately. Hope it's hot enough for them .
Michael Hultquist - Chili Pepper Madness says
Angelina, I like to add it after, as I enjoy the flavor of the stronger garlic. You can do either way, though. Let me know how it turns out! Nice and HOT, I hope!
Henry Giles says
Used this recipe with scotch bonnets, garlic, peppers and red onion and it worked beautifully. Added a little bit of corn flour to thicken as it was very runny. I also froze the filtered pulp and add into sauces when cooking
Michael Hultquist - Chili Pepper Madness says
Thanks, Henry! Glad you enjoyed it, and are able to use the pulp as well! Nothing goes to waste.
Lauren says
Great website! I’m learning so much. Can fermented hot sauce brine be re-used? Or maybe added in a portion to jumpstart a new ferment? In the past when I have made kimchi I keep any leftover brine in the event my next batch doesn’t have enough to cover the cabbage right away. It seems like it also helps start the fermentation a little bit faster.
Michael Hultquist - Chili Pepper Madness says
Thanks, Lauren. Yes, you can use the brine again to kickstart a new ferment.
Cindee says
Yum! Lacking enough red serranos in the garden, I included red jalapenos, yellow cayennes and a couple other random red chilis. Fermented as instructed. After the food processor, I strained half so we could compare. Loved the thick version the best. Really delicious. Chose not cook to retain beneficial bacteria. I highly recommend this. Mike - you are my hero!
Michael Hultquist - Chili Pepper Madness says
Sounds PERFECT, Cindee! I love it! Glad you are enjoying it.
Kevin Cacioppo says
Hello Mike - great stuff here - thank you!
I want to bottle my hot-sauce in 5 oz. bottles however I would like to bottle in bottles that can undergo a hot bath. How would you recommend I move forward - with the bottle supplier info you provided, it did not appear their 5 oz bottles could undergo a hot bath.
Any great ideas to help here?
Thanks!
Kevin
Michael Hultquist - Chili Pepper Madness says
Kevin, you may need to find bottles with different caps, or bottle them in other jars.
Aidan says
Hi Mike, love your recipe, I can’t really express how excited I am to try this. A few quick question. If you add garlic to the ferment beforehand, should it be minced, rough chopped, or whole? Are carrots and or onions possible to add? And if you add citrus to the ferment before hand, would that affect anything negatively? Thanks, and I love what you do!
Michael Hultquist - Chili Pepper Madness says
Aidan, you can add chopped garlic, carrots and onions, no problem. I would add in the citrus later on. Let me know how it goes for you. Enjoy!
Martin McLeod says
Hi Mike,
I am working on my 1st hot sauce. I did a 2 week ferment with golden cayenne and Manzana chilies. I think I did everything right and now I am cooking it off and it has a slight sour scent. Is it possible to add some sugar or a fruit preserve to help with the scent a little?
Or do I have to scrap it and start again? That would suck because it was my best crop to date. Help!!
Michael Hultquist - Chili Pepper Madness says
Martin, yes, you can add other ingredients to adjust for flavor. No problem. This is very common. Let me know how it turns out for you.
Jim Snow says
Mike, I'm trying my first batch of fermentation right now. I'm following all the steps, brine solution, recipe etc. One week in, and no bubbles. Brine has produced a cloudy appearance, no mold, with super hots, onion and garlic. Still no bubbles though. Smells fine, good actually. Do I need to just wait it out, or add anything? Thanks for the advice
Michael Hultquist - Chili Pepper Madness says
Jim, it is possible that you have a quiet ferment. It doesn't always bubble a lot. With the cloudiness, it is probably working, but trust your other senses. If it smells good, tastes a bit pickly, it's working, just quiet. You can always test the pH as well.
brent says
I had enough for an 8 oz bottle: think franks' buffalo size.
If I had this to do all over again.
More charred onion instead of a little.
More charred garlic instead of little.
More habaneros instead of less.
A higher citrus amt that a trace.
You say something like "it's done fermenting when you cook it." Not only done fermenting, it's done.
The cooking changes the profile completely---it's a different sauce: things are blended now, things mellowed instead intensified. Much better taste than the fermented stuff but the edge came off.
I have no complaint, I learned a valuable lesson: intensify the mash and go farther that what you think you will handle. For me the taste was excellent and edge came off some. I can't wait to do this again.
Michael Hultquist - Chili Pepper Madness says
Thanks, Brent. I appreciate the comments.
Jonah says
Question: When adding other ingredients like garlic, herbs, or veggies, would I add that before fermenting or to the actual sauce afterwards? Thank you!
Michael Hultquist - Chili Pepper Madness says
Johan, you can ferment other veggies and herbs as well if you'd like, though it isn't required. Try it both ways and see if you have a flavor preference.
Larry Lawrence says
I'm fixing to start fermenting my first batch of red tabasco peppers ever but I'm thinking about adding some roasted garlic to the fermenting process just to add a little flavoring. Do you feel this is a good idea or will I be messing up the fermenting process?
Michael Hultquist - Chili Pepper Madness says
Larry, I've never fermented roasted garlic, though I think you'd be able to. You can ferment unroasted garlic, and the flavor actually turns out quite a bit like roasted garlic. Something you may want to consider. Or you can just add in roasted garlic later when making the sauce. Let me know how it turns out for you.
brent says
Had a weeks vacation. Fermented about a dozen habaneros, proportionately, according to your recipe here: “How to Ferment Peppers”
Used coffee filters-topped mason because I wasn't home to burp. Stashed it in my weber charcoal grill. Smoke smell permeated these guys--nice!
So I have a nice cloudy mix. Not sour, no mold, I lucked out. This is my first time.
If I follow your recipe on this page: food process then cook: peppers, some brine, vinegar. Then strain....
I have a dozen habs.....I don't think this is the right recipe for me.
My question is: What would you do with a dozen fermented habs? I'd like a little tomato taste (hint of paste?), a small citrus accent, and
garlicky. I trust your judgment---point me in the right direction.
P.S.--thanks for your hard work on this site. I've been enjoying it for over a year and have even used an affiliate to link to purchase a piece of kitchen equipment. Keep up the valuable work.
Michael Hultquist - Chili Pepper Madness says
Great, Brent. Glad it turned out. Yes, you can process it with some tomato (either fresh or paste), garlic and citrus are always welcomed. I love habaneros with more Caribbean fruits, such a great combo. Let me know what you wind up making! Exciting!
brent says
Rating this 5 stars before I make it----my ferment is successful thanks to you. I am going to give it another week now to ferment more.
I like your aji ferment recipe. The lime part at especially. But I do have pineapple, and I have 7 more days to decide! I agree, fruit pairs well with habs. Even considering orange and abandoning the tomato sauce. Graci, good sir.
Michael Hultquist - Chili Pepper Madness says
Thanks, Brent! Glad the mash turned out! Great hot sauce awaits you!
Elea says
It worked as described. It is a good starter recipe and I look forward to trying a few different variations. I think maybe I didn't skim the white stuff off the top and that may have impacted the flavor so next time I'm going to pay more attention to that. Overall pretty cool to be able to make my own fermented hot sauce. Thanks for the recipe!
Michael Hultquist - Chili Pepper Madness says
Thanks, Elea! Good luck making more and more hot sauce! Enjoy.