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Home » Fermented Hot Sauce

Fermented Hot Sauce

by Mike Hultquist · Sep 25, 2019 · 216 Comments

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Fermented Hot Sauce Recipe with Red Serrano Peppers

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.

Red Serrano Hot Sauce Recipe

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.

A bunch of red serrano peppers from my garden

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.

A bottle of Red Serrano Hot Sauce next to a small bowl of the hot sauce

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.

A bottle of Red Serrano 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.

Red serrano peppers stuffed into a jar, ready for the brine to ferment

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.

Fermenting red serrano peppers in a jar with brine

Drain the peppers, but reserve the brine.

Fermented red serrano peppers

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.

Red Serrano Hot Sauce processed in a food processor

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.

Red Serrano Hot Sauce in a small bowl, surrounded by red serrano 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.

Holding a bottle of my newly made Red Serrano 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.

Red Serrano Hot Sauce Recipe
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Fermented Hot Sauce Recipe

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.
Save Recipe Saved!
Course: hot sauce, Main Course
Cuisine: American
Keyword: fermented, hot sauce, preserving, recipe, serrano, spicy
Prep Time: 10 minutes
Cook Time: 15 minutes
Fermentation: 7 days
Calories: 3kcal
Author: Mike Hultquist
Servings: 60 teaspoons
Tap or hover to scale
4.95 from 53 votes
Leave a Review

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

pH for this sauce measured at 3.7. 3.5 or below is preferred for home preserving if you plan on processing the hot sauce in a water bath. It will still last many months in the refrigerator.

Nutrition Information

Calories: 3kcal   Carbohydrates: 1g   Protein: 1g   Fat: 1g   Saturated Fat: 1g   Sodium: 351mg   Potassium: 24mg   Fiber: 1g   Sugar: 1g   Vitamin A: 71IU   Vitamin C: 3mg   Calcium: 2mg   Iron: 1mg
Red Serrano Hot Sauce Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Categories: Hot Sauces Tags: Chili Pepper Madness, chili pepper recipe, hot sauce recipe, serrano pepper

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    Recipe Rating




  1. Valerio says

    March 01, 2023 at 10:42 pm

    5 stars
    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?

    Reply
    • Mike Hultquist says

      March 06, 2023 at 7:41 am

      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.

      Reply
  2. Jenny Durling says

    February 24, 2023 at 3:02 pm

    5 stars
    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!

    Reply
    • Mike Hultquist says

      February 24, 2023 at 3:52 pm

      Awesome to hear, Jenny! Glad you like it! Thanks for sharing this!

      Reply
  3. Simon Dunn says

    February 19, 2023 at 7:55 pm

    Do you leave all of the seeds in once when you blend it at the end? Or is it better to remove them?

    Reply
    • Mike Hultquist says

      February 19, 2023 at 10:17 pm

      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.

      Reply
  4. Lena Vintervarg says

    January 18, 2023 at 4:04 am

    When making this hotsauce, could I add other fruits (pineappel, mango) and should they too be fermented?

    Reply
    • Mike Hultquist says

      January 18, 2023 at 6:27 am

      You can do it either way, Lena. You can ferment them with the peppers, or add them in later. It works both ways. Enjoy!

      Reply
  5. TIM says

    December 21, 2022 at 10:56 pm

    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.

    Reply
    • Mike Hultquist says

      December 22, 2022 at 9:25 am

      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.

      Reply
  6. John Simmons says

    December 19, 2022 at 8:42 pm

    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!

    Reply
    • Mike Hultquist says

      December 20, 2022 at 7:39 am

      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/

      Reply
  7. Sonny Payne says

    December 12, 2022 at 5:29 pm

    5 stars
    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!

    Reply
    • Mike Hultquist says

      December 12, 2022 at 10:34 pm

      Thanks, Sonny! Glad to be helpful! Sounds amazing to me!!

      Reply
  8. Greg says

    December 09, 2022 at 9:10 pm

    5 stars
    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.

    Reply
    • Mike Hultquist says

      December 10, 2022 at 7:57 am

      Very nice! Glad you enjoyed it, Greg! Happy hot sauce making!

      Reply
  9. Laura Forsyth says

    December 09, 2022 at 10:40 am

    5 stars
    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!

    Reply
    • Mike Hultquist says

      December 09, 2022 at 12:32 pm

      Great! Thanks for sharing, Laura!

      Reply
  10. Nick says

    November 22, 2022 at 1:36 pm

    Can I add roasted garlic after fermentation when I puree the fermented peppers with the brine and vinegar?

    Reply
    • Mike Hultquist says

      November 22, 2022 at 2:58 pm

      Absolutely, Nick. Enjoy!

      Reply
  11. Franco says

    November 20, 2022 at 7:21 am

    5 stars
    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?

    Reply
    • Mike Hultquist says

      November 20, 2022 at 9:26 am

      Franco, yes, I would add a brine mixture to cover the peppers so you don't lose them.

      Reply
  12. Michael says

    November 08, 2022 at 3:58 pm

    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

    Reply
    • Mike Hultquist says

      November 09, 2022 at 7:11 am

      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.

      Reply
  13. Michelle K says

    October 25, 2022 at 8:38 pm

    5 stars
    I have some white floating in my jars after 2.5 weeks of fermentation. Is it mold or just regular? Thanks.

    Reply
    • Mike Hultquist says

      October 26, 2022 at 2:59 pm

      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.

      Reply
  14. Amy says

    October 24, 2022 at 7:15 pm

    So are you saying you don’t recommend canning at all? Water bath or pressure?

    Reply
    • Mike Hultquist says

      October 25, 2022 at 8:26 am

      You can do either, Amy.

      Reply
  15. DonaboBotanicalGardens says

    October 20, 2022 at 4:32 am

    5 stars
    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

    Reply
    • Mike Hultquist says

      October 20, 2022 at 5:58 am

      Thanks so much!

      Reply
  16. jordan says

    October 17, 2022 at 9:11 am

    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.

    Reply
    • Mike Hultquist says

      October 17, 2022 at 10:49 am

      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.

      Reply
      • Jordan says

        October 18, 2022 at 3:11 pm

        Thank you!

        Reply
  17. Lorna says

    October 16, 2022 at 5:42 am

    I have peppers that have been fermenting for a few weeks now. What is your opinion about using red wine vinegar (6%)?

    Reply
    • Mike Hultquist says

      October 16, 2022 at 9:05 am

      You can use it, Lorna, though it's quite acidic.

      Reply
  18. Mark says

    October 05, 2022 at 10:46 pm

    5 stars
    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!

    Reply
    • Mike H. says

      October 06, 2022 at 5:06 pm

      You are very welcome, Mark. I am happy that you've enjoyed the recipe!

      Reply
  19. Jordan says

    October 04, 2022 at 3:28 pm

    5 stars
    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

    Reply
    • Mike Hultquist says

      October 13, 2022 at 7:13 am

      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.

      Reply
  20. Christine Barnes says

    October 03, 2022 at 8:46 pm

    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...

    Reply
    • Mike H. says

      October 04, 2022 at 4:09 am

      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!

      Reply
      • Christine Barnes says

        October 10, 2022 at 8:40 pm

        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?

        Reply
        • Mike H. says

          October 11, 2022 at 6:36 am

          Hey, Christine - it does sound like you are the luckiest hot sauce maker out there! Enjoy 😉

          Reply
  21. Kathy says

    September 26, 2022 at 6:59 am

    How many 8oz bottles will it fill?

    Reply
    • Mike Hultquist says

      October 03, 2022 at 2:16 am

      This will roughly fill a single 8 ounce bottle.

      Reply
  22. KK says

    September 25, 2022 at 5:55 pm

    5 stars
    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!

    Reply
    • Mike H. says

      September 26, 2022 at 4:13 am

      You will SO enjoy it, Karilyn. Thanks!

      Reply
  23. Andrew says

    September 25, 2022 at 5:42 pm

    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,

    Reply
    • Mike H. says

      September 26, 2022 at 4:15 am

      Hey Andrew, you say it's boiled, so it should work, no worries!

      Reply
  24. John says

    September 25, 2022 at 7:45 am

    5 stars
    I'm not a big hot sauce fan but this is the BOMB!!! Excellent flavor with just the right amount of heat.

    Reply
    • Mike H. says

      September 26, 2022 at 4:43 am

      Thanks! Glad you are enjoying it!

      Reply
  25. Lorna says

    September 24, 2022 at 9:05 am

    5 stars
    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.

    Reply
    • Mike Hultquist says

      October 03, 2022 at 2:04 am

      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.

      Reply
  26. Amy says

    September 23, 2022 at 1:39 pm

    5 stars
    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!

    Reply
    • Mike H. says

      September 23, 2022 at 3:04 pm

      I am so happy to hear that, Amy. Enjoy!

      Reply
  27. Andy says

    September 16, 2022 at 8:44 pm

    can you use dried peppers for fermenting? or do they need to be fresh?

    Reply
    • Andy says

      September 16, 2022 at 8:45 pm

      I see your comment below about rehydrating. thanks!

      Reply
  28. Shawn Jacobs says

    September 11, 2022 at 9:01 pm

    When adding Garlic, do you ferment the garlic in with the peppers?

    Reply
    • Mike Hultquist says

      September 12, 2022 at 5:41 am

      You can if you'd like, Shawn. The choice is yours.

      Reply
  29. Ricardo Sada says

    September 11, 2022 at 9:40 am

    5 stars
    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.

    Reply
    • Mike Hultquist says

      September 11, 2022 at 9:46 am

      Nice! Yes, so good! Glad you're enjoying it, Ricardo.

      Reply
  30. Kevin says

    September 02, 2022 at 6:36 pm

    5 stars
    Just swapped out for datils.

    Reply
  31. Kelly Loschiavo says

    August 11, 2022 at 10:43 pm

    5 stars
    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?

    Reply
    • Mike Hultquist says

      August 15, 2022 at 11:36 am

      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.

      Reply
  32. Dylan says

    August 07, 2022 at 12:01 pm

    5 stars
    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?

    Reply
    • Mike Hultquist says

      August 07, 2022 at 1:29 pm

      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.

      Reply
      • Dylan says

        August 07, 2022 at 2:33 pm

        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

        Reply
        • Mike Hultquist says

          August 07, 2022 at 4:26 pm

          Dylan, no, not at all. The acidity will preserve it.

          Reply
  33. DAN BAKER says

    August 01, 2022 at 7:17 pm

    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.

    Reply
    • Mike Hultquist says

      August 02, 2022 at 6:11 am

      I have not, Dan. I focus primarily on peppers.

      Reply
  34. Shannon says

    August 01, 2022 at 8:21 am

    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?

    Reply
    • Mike Hultquist says

      August 01, 2022 at 11:20 am

      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.

      Reply
  35. Gareth Coombs says

    July 25, 2022 at 7:37 am

    5 stars
    Hello Mike,
    What are your thoughts on dehydrating the fermented peppers and powdering to use as a seasoning?

    Reply
    • Mike Hultquist says

      July 25, 2022 at 7:55 am

      I've never dehydrated fermented peppers, Gareth, but you can surely do it. Curious of the flavor.

      Reply
      • Peter says

        August 03, 2022 at 4:24 pm

        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.

        Reply
        • Mike Hultquist says

          August 03, 2022 at 4:35 pm

          Nice! I love it! Great use.

          Reply
        • Sarah says

          September 17, 2022 at 5:47 pm

          5 stars
          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.

          Reply
  36. Mike says

    July 02, 2022 at 1:48 pm

    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.

    Reply
    • Mike Hultquist says

      July 11, 2022 at 8:49 am

      Mike, you certainly can. I often ferment for many months.

      Reply
  37. Warren B says

    July 02, 2022 at 12:55 pm

    5 stars
    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!

    Reply
    • Mike Hultquist says

      July 11, 2022 at 8:54 am

      Thanks, Warren! Glad you enjoyed it! Happy to be helpful.

      Reply
  38. Devin says

    June 30, 2022 at 12:16 pm

    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?

    Reply
    • Mike Hultquist says

      June 30, 2022 at 12:38 pm

      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.

      Reply
  39. John Simmons says

    June 20, 2022 at 7:19 am

    5 stars
    Simple to do and it tastes great. I also used Serrano peppers.

    Reply
    • Mike Hultquist says

      June 20, 2022 at 7:25 am

      Awesome! Thanks, John!

      Reply
  40. Kei says

    June 01, 2022 at 2:46 pm

    Does this make about 1 cup of hot sauce??

    Reply
    • Mike Hultquist says

      June 01, 2022 at 3:13 pm

      Kei, a bit more than a cup, though you can easily scale up. You'll also have more if you don't strain.

      Reply
  41. Phil Balliet says

    May 24, 2022 at 1:16 pm

    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.

    Reply
    • Mike Hultquist says

      May 24, 2022 at 2:00 pm

      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.

      Reply
  42. Allan says

    May 19, 2022 at 12:34 am

    Im interested to know how you calculate the mg of sodium per serve in a finished fermented hot sauce.

    Reply
    • Mike Hultquist says

      May 19, 2022 at 5:52 am

      I believe you really need to know the amounts of your starter ingredients. Would love to hear from others on this.

      Reply
      • Allan says

        May 19, 2022 at 1:35 pm

        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.

        Reply
        • Mike Hultquist says

          May 21, 2022 at 7:17 am

          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.

          Reply
  43. Lev says

    March 16, 2022 at 2:58 pm

    5 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 16, 2022 at 3:31 pm

      Perfection right there, Lev! I love it! Thanks so much for sharing your ideas.

      Reply
  44. Lori Mayfield says

    January 02, 2022 at 1:13 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 03, 2022 at 8:57 am

      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.

      Reply
  45. tip loo says

    December 26, 2021 at 7:10 pm

    Hello
    How long should you ferment the chili peppers, before adding the brine solution? thanks,

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 27, 2021 at 9:26 am

      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/

      Reply
  46. Scott P. says

    December 22, 2021 at 2:19 pm

    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 22, 2021 at 2:31 pm

      Perfect! Thanks for sharing your experience, Scott!

      Reply
  47. H Scott says

    November 23, 2021 at 11:51 am

    5 stars
    Made this after fermenting habaneros for 3 years. Very nice spicy flavor

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 23, 2021 at 1:33 pm

      Outstanding. That's one long ferment! Nice.

      Reply
  48. Zion says

    November 21, 2021 at 2:19 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 21, 2021 at 3:51 pm

      Nice!! Glad to help, Zion. Enjoy the hot sauce!

      Reply
  49. Andrew says

    October 25, 2021 at 11:58 pm

    5 stars
    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?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 26, 2021 at 6:27 am

      Andrew, no, a cloudy brine is pretty common.

      Reply
  50. Graham Fraser says

    October 17, 2021 at 12:08 pm

    4 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 17, 2021 at 12:24 pm

      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!

      Reply
  51. Michael says

    October 14, 2021 at 1:23 pm

    5 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 14, 2021 at 1:37 pm

      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.

      Reply
  52. Michelle says

    October 13, 2021 at 6:05 am

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 13, 2021 at 6:18 am

      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!

      Reply
  53. Brad Hamilton says

    October 07, 2021 at 4:34 pm

    5 stars
    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?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 08, 2021 at 6:10 am

      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!

      Reply
  54. Char Molrine says

    October 05, 2021 at 10:32 am

    5 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 05, 2021 at 11:17 am

      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.

      Reply
    • Dani says

      August 21, 2022 at 2:55 pm

      4 stars
      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?

      Reply
      • Mike Hultquist says

        August 22, 2022 at 8:37 am

        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.

        Reply
  55. Dani lewis says

    October 03, 2021 at 8:19 am

    I would like to store outside of the fridge. How would I do that?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 03, 2021 at 12:59 pm

      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.

      Reply
  56. Jerry says

    October 01, 2021 at 8:04 am

    5 stars
    .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?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 01, 2021 at 2:16 pm

      Jerry, yes, you can simmer to reduce. It should not affect the heat level. I hope you enjoy it!

      Reply
  57. Linda says

    September 26, 2021 at 10:23 am

    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!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 26, 2021 at 11:17 am

      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.

      Reply
  58. John says

    September 17, 2021 at 11:45 am

    5 stars
    Thanks for the thoughtful instructions, Mike. Can I freeze some of the finished product? I'm having a bumper year for peppers, myself.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 17, 2021 at 1:52 pm

      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.

      Reply
      • John says

        November 10, 2022 at 1:20 pm

        5 stars
        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!

        Reply
        • Mike Hultquist says

          November 10, 2022 at 1:50 pm

          Awesome to hear, John! Thanks for sharing!

          Reply
  59. Taylor Hathaway says

    September 10, 2021 at 10:53 am

    Can I add fresh herbs like cilantro to the blend (after fermentation), and/or lime juice? If so, will it effect its shelf life?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 10, 2021 at 1:19 pm

      Taylor, absolutely. You can add all sorts of ingredients to add flavor and character. Citrus will increase shelf life (higher acidity).

      Reply
  60. Linda Gregor says

    September 04, 2021 at 10:48 am

    Hello, just wonder what size mason jar was used for this recipe. Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 04, 2021 at 11:17 am

      Linda, it is 1 quart.

      Reply
  61. Andrea Rodriguez says

    August 25, 2021 at 11:33 am

    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 25, 2021 at 11:47 am

      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!!!

      Reply
  62. Sam says

    August 10, 2021 at 7:08 pm

    Have you done this with Jalapeños? Mine are doing so well this year.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 10, 2021 at 9:24 pm

      Absolutely, Sam. Works with any peppers. Let me know how it goes for you. Enjoy.

      Reply
  63. aaron schmitz says

    June 15, 2021 at 7:25 am

    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 15, 2021 at 11:41 am

      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!!

      Reply
  64. Tina says

    May 14, 2021 at 7:23 am

    just wondering if any of these recipes could be made with frozen whole peppers. Got a bunch that I need to do something with

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 14, 2021 at 11:03 am

      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.

      Reply
  65. Saleem says

    March 07, 2021 at 1:45 am

    5 stars
    Awesome guide, I used normal bell peppers I have started 2 weeks ago is it too late to add fruits to the fermentation .

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 07, 2021 at 6:45 am

      Saleem, you can add more and keep fermenting, or remove the peppers and use the brine to keep going with the fruit.

      Reply
  66. Phillip says

    February 23, 2021 at 6:25 am

    5 stars
    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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 23, 2021 at 6:41 am

      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!

      Reply
  67. CHEFFZILLA says

    February 07, 2021 at 7:55 am

    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?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 08, 2021 at 6:30 am

      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.

      Reply
  68. Joe Bogdanovich says

    December 18, 2020 at 5:22 pm

    5 stars
    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?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 19, 2020 at 8:24 am

      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.

      Reply
  69. Clint says

    December 15, 2020 at 9:38 am

    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 15, 2020 at 3:49 pm

      Perfect, Clint! Great tip. Thanks for sharing.

      Reply
  70. Jack says

    December 06, 2020 at 10:24 am

    How much sauce does this recipe make?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 06, 2020 at 10:45 am

      This made me a good 6-7 ounces, though results will vary from straining, and you can adjust amounts with vinegar.

      Reply
  71. Dave says

    November 13, 2020 at 12:10 pm

    Could you process this until it is very smooth in a Nutribullet Pro food extractor after allowing it to cool to refrigerator temperature?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 14, 2020 at 1:54 pm

      Dave, absolutely! Let me know how it turns out for you! Enjoy.

      Reply
  72. pclark says

    November 06, 2020 at 5:53 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 07, 2020 at 7:26 am

      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.

      Reply
  73. Don says

    October 05, 2020 at 10:57 am

    Hi Mike,

    I would like to add fermented tomatoes to this recipe. Do you see any problems with doing that? Any suggestions? Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 05, 2020 at 12:03 pm

      Don, no problem at all. Let me know how it turns out for you.

      Reply
  74. Jason Spratt says

    October 04, 2020 at 8:06 am

    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?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 05, 2020 at 7:28 am

      Jason, absolutely. I do this all the time. Enjoy!

      Reply
  75. Betty says

    October 03, 2020 at 8:43 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 05, 2020 at 7:32 am

      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.

      Reply
  76. MARTIN PAPCUN says

    September 29, 2020 at 3:33 am

    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?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 29, 2020 at 5:46 am

      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.

      Reply
  77. James says

    September 25, 2020 at 12:59 pm

    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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 25, 2020 at 1:23 pm

      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.

      Reply
  78. Angelina M Taylor says

    September 23, 2020 at 10:39 am

    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?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 23, 2020 at 12:00 pm

      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.

      Reply
  79. Jeanette Lawton says

    September 13, 2020 at 12:21 pm

    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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 14, 2020 at 7:35 am

      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.

      Reply
  80. Jamie says

    September 07, 2020 at 4:10 pm

    5 stars
    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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 07, 2020 at 9:58 pm

      Great! Glad to be helpful, Jamie. I appreciate it.

      Reply
  81. Tina~ says

    September 05, 2020 at 11:06 am

    Is there an alternative to white vinegar? Could you use Apple Cider Vinegar for the hot sauce instead?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 05, 2020 at 11:42 am

      Tina, yes, you can use any type of edible vinegar for making hot sauce.

      Reply
  82. Greg says

    September 01, 2020 at 7:26 pm

    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?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 02, 2020 at 5:47 am

      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.

      Reply
  83. Greg says

    September 01, 2020 at 7:18 pm

    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."

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 02, 2020 at 5:49 am

      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.

      Reply
  84. Jason Goss says

    August 31, 2020 at 4:40 pm

    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 01, 2020 at 5:43 am

      Jason, check out my page on canning/jarring: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/. I hope this helps!

      Reply
  85. Carl says

    August 31, 2020 at 2:41 pm

    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 31, 2020 at 3:01 pm

      Thanks, Carl!

      Reply
  86. PaulID says

    August 29, 2020 at 2:09 pm

    5 stars
    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?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 30, 2020 at 7:08 am

      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.

      Reply
  87. Angelina says

    August 26, 2020 at 11:51 am

    I see use a baggie

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 26, 2020 at 12:02 pm

      Yep, works great! The glass weights work as well.

      Reply
  88. Angelina says

    August 26, 2020 at 11:48 am

    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

    Reply
  89. Angelina says

    August 26, 2020 at 9:17 am

    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 .

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 26, 2020 at 11:26 am

      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!

      Reply
  90. Henry Giles says

    August 25, 2020 at 4:17 am

    5 stars
    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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 25, 2020 at 7:05 am

      Thanks, Henry! Glad you enjoyed it, and are able to use the pulp as well! Nothing goes to waste.

      Reply
  91. Lauren says

    August 15, 2020 at 11:14 am

    5 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 15, 2020 at 11:49 am

      Thanks, Lauren. Yes, you can use the brine again to kickstart a new ferment.

      Reply
  92. Cindee says

    August 12, 2020 at 2:09 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 12, 2020 at 2:24 pm

      Sounds PERFECT, Cindee! I love it! Glad you are enjoying it.

      Reply
  93. Kevin Cacioppo says

    August 02, 2020 at 2:52 pm

    5 stars
    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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 02, 2020 at 3:15 pm

      Kevin, you may need to find bottles with different caps, or bottle them in other jars.

      Reply
  94. Aidan says

    July 24, 2020 at 5:36 pm

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 25, 2020 at 9:28 am

      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!

      Reply
  95. Martin McLeod says

    July 23, 2020 at 6:28 pm

    5 stars
    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!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 24, 2020 at 5:45 am

      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.

      Reply
  96. Jim Snow says

    July 05, 2020 at 9:44 am

    5 stars
    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

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 06, 2020 at 6:03 am

      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.

      Reply
  97. brent says

    May 07, 2020 at 10:07 pm

    4 stars
    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 08, 2020 at 2:52 pm

      Thanks, Brent. I appreciate the comments.

      Reply
  98. Jonah says

    March 31, 2020 at 2:26 pm

    Question: When adding other ingredients like garlic, herbs, or veggies, would I add that before fermenting or to the actual sauce afterwards? Thank you!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 01, 2020 at 7:30 am

      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.

      Reply
    • Larry Lawrence says

      June 11, 2020 at 9:21 am

      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?

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        June 11, 2020 at 11:54 am

        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.

        Reply
  99. brent says

    March 14, 2020 at 5:50 pm

    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 15, 2020 at 5:48 pm

      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!

      Reply
      • brent says

        March 16, 2020 at 4:44 pm

        5 stars
        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.

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          March 17, 2020 at 7:04 am

          Thanks, Brent! Glad the mash turned out! Great hot sauce awaits you!

          Reply
  100. Elea says

    February 26, 2020 at 12:02 am

    5 stars
    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!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 26, 2020 at 7:16 am

      Thanks, Elea! Good luck making more and more hot sauce! Enjoy.

      Reply

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