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.
Fermented 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.
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.
OPTIONAL: 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. Cooking removed the probiotic benefits. 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 sea salt (do not use iodized 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.
- Optional Step. 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 and meld the flavors, but will remove the probiotic benefits.
- 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
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.