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
Andrew says
Hello! In your picture of the completed ferment it has a cloudy white brine/liquid at the top. Mine has a cloudy brown brine/liquid at the top. Should I be concerned about the color difference?
Michael Hultquist - Chili Pepper Madness says
Andrew, no, a cloudy brine is pretty common.
Graham Fraser says
Justs finished making hot sauce for the first time using your recipe. After a 2 week ferment I processed the peppers, not sure what king they are but they are plenty hot!!!! I wanted a slightly thicker sauce but do not want the seeds, they are impossible to separate. Can I seed the peppers before I ferment them and then just end up with only pulp?
Otherwise quite a successful first try. Next season I'll try to identify the peppers prior to buying to find something a little less atomic!
Thanks for the recipe.
Michael Hultquist - Chili Pepper Madness says
Graham, thanks. Yes, for future reference, you can definitely core out the peppers before fermenting. You could also process and strain after. For thicker sauce, strain out the brine, process the solids, then add in brine or fresh water/liquid and process to your preferred consistency. Enjoy!
Michael says
Hi Mike - I had a bumper crope of aji and habanero peppers this year, and attempting to make a fermented pepper sauce for the first time. I did buy the Masontop “Pickle Pipes” that you use. I check them daily and seems that the mash is rising to the top and into the open space in the jar. There is nothing but liquid in about halfway up the mason jar below the mash. The mash is almost solid on top. I redistribute in an effort to get water covering the mash. By the way, I am using the brining technique from your article.
Any ideas here? There is certainly an odor coming from the jar when I open it, but not sure if it is a rotten smell or simply the smell of peppers starting to ferment.
Michael Hultquist - Chili Pepper Madness says
Hey, Michael. I use the little glass weights that come with the Masontops, but you can use a plastic baggie filled with water stuffed into the top. That works great. Keep an eye on the odor. If it smells rotten/bad, not a good sign.
Michelle says
I am wondering if I can use xanthan gum when I blend the hot sauce even if I am not cooking it after fermentation?
I really appreciate your website. I made a whole bunch of hot sauces last year and dehydrated the solids to make spices. My whole family has been enjoying them all year long!
Michael Hultquist - Chili Pepper Madness says
Hi, Michelle. You don't need to heat it to thicken a sauce. It will begin to thicken as soon as it starts to mix with the liquid. It is best to use a blender, as it will begin to thicken immediately, and could clump up if mixing manually. Let me know how it goes for you. Glad to be helpful!
Brad Hamilton says
I'm about to try my luck with this recipe. My little twist is wanting to smoke the peppers first. Just wondering if this will have any ill e
ffects with fermentation process?
Michael Hultquist - Chili Pepper Madness says
Nice! They can be fermented, though you MIGHT need to use a fermentation starter, or mix with fresh peppers to get the ferment going. Let me know how it turns out for you. Enjoy!
Char Molrine says
I love fermenting chile peppers and making my own hot sauce with your recipe. I have branched out and added a handful of blueberries to my buena mulata pepper mix and cranberries to my serrano pepper mix. I was wondering if there is a way to reduce the amount of settlement that occurs after the sauce has been cooked, strained and bottled. Some peppers seem to settle more than others. I just tell folks to shake before use, but I I thought you might have a suggestion.
Michael Hultquist - Chili Pepper Madness says
Thanks, Char. About the shake, yes, that's what I tell people as well, just give the bottle a shake. You can try incorporating thickeners into your sauces, like arrowroot or Xanthan Gum, which is used commercially.
Dani says
I've been wanting to use blueberries and cranberries in my hot sauce fermentation. Do you ferment the fruit with the peppers or add at the end? Frozen cranberries ok to use?
Mike Hultquist says
Dani, you can do it either way. You can ferment fruit, but watch the activity, as they can be VERY active due to the sugar content. You may need to burp the jars more often. Frozen is fine, too.
Dani lewis says
I would like to store outside of the fridge. How would I do that?
Michael Hultquist - Chili Pepper Madness says
Dani, a lot of people store their hot sauces outside of the fridge. Just make sure your acidity is high enough. Shoot for 3.5 or lower pH for home keeping. Keep in a cool, dark place, like the pantry. Keep an eye on it, though, for any signs of rot or bad smells. Add more acid if needed, like vinegar or citrus.
Jerry says
.Hi Mike,
What a terrific resource for hot sauce you have created here. Wonderful site - thank you. I added too much vinegar and brine when I blended and my sauce is very thin. Can I just simmer longer to reduce the liquid volume? Will this have a negative effect on flavor or heat level?
Michael Hultquist - Chili Pepper Madness says
Jerry, yes, you can simmer to reduce. It should not affect the heat level. I hope you enjoy it!
Linda says
I just started a batch but when I poured in the salt water (1 quart water/ 3 tbsp salt), only about half of it fits in the jar already filled with peppers. Is there a reason why we make so much liquid when only about half will be used? Also, I used fine sea salt but just wondering if the amount of salt needed is different when using fine vs coarse. Thank you!!
Michael Hultquist - Chili Pepper Madness says
Linda, you can save the extra brine if desired or use it for another batch. Space can vary, so extra is better just in case it is needed. Use 3 tablespoons fine salt.
John says
Thanks for the thoughtful instructions, Mike. Can I freeze some of the finished product? I'm having a bumper year for peppers, myself.
Michael Hultquist - Chili Pepper Madness says
John, absolutely, you can freeze hot sauce. Freezing or fermenting it will remove the probiotic benefits, but not the fermented flavor, which is what many go for anyway.
John says
Ended up getting a pickle crock that has a water seal; process was painless and I've put about 40 ounces of the latest batch in the freezer. I'm enjoying that flavor--more complex than just "hot."
I've been using Leutschauer (paprika peppers), Serranos, Jalapeños, and Lemon Drops in different proportions, with two to four week brining periods. Need to keep working on it and taking notes.
Thanks again for your guidance!
Mike Hultquist says
Awesome to hear, John! Thanks for sharing!
Taylor Hathaway says
Can I add fresh herbs like cilantro to the blend (after fermentation), and/or lime juice? If so, will it effect its shelf life?
Michael Hultquist - Chili Pepper Madness says
Taylor, absolutely. You can add all sorts of ingredients to add flavor and character. Citrus will increase shelf life (higher acidity).
Linda Gregor says
Hello, just wonder what size mason jar was used for this recipe. Thanks!
Michael Hultquist - Chili Pepper Madness says
Linda, it is 1 quart.
Andrea Rodriguez says
Hi Michael, I have a few of questions:
Can you refrigerate some of the peppers until more become red on the plant (or until I have time during a less busy weekend)?
Also, are the peppers bad once they start to soften?
And last, have you combined red and green peppers in a hot sauce?
I'm looking forward to trying this fermenting method and your other one with green serranos and tequila!
Michael Hultquist - Chili Pepper Madness says
Andrea, yes, you can refrigerate until you get a larger batch. They do start to soften and turn black with rotting on the inside. You can still use them when starting to soften, but freshest is best. Yes, you can combine any peppers. Enjoy!!!