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
Nick says
Can I add roasted garlic after fermentation when I puree the fermented peppers with the brine and vinegar?
Mike Hultquist says
Absolutely, Nick. Enjoy!
Franco says
hello,
I made a batch of pepper mash last night, in the amounts you recommended (1lb + 1tsp) but no brine has formed yet. I'm afraid of losing this batch and have considered adding water and salt to the mix.
what do you think I should do?
Mike Hultquist says
Franco, yes, I would add a brine mixture to cover the peppers so you don't lose them.
Rachel Weisberg says
Delicious! Used a pound of fresnos with about a 10 day fermentation). Just whirred a batch to keep “raw” (added 4 roasted cloves of garlic, olive oil, champagne vinegar). Took half of that batch and made one “cooked” batch, which included two roasted fresnos, four roasted garlic cloves and about a half cup of mango. Wow! I love the funkiness. Can’t wait to tinker more and experiment with other fruit! Thanks for sharing 🙂
Mike Hultquist says
Nice! Glad you enjoyed it, Rachel!
Michael says
Hi
Used the recipe for fermented peppers and the mason jar with the burp top I got blue mold after a week on top of the brine. Any suggestions? Thanks
Mike Hultquist says
Michael, definitely not good. Could be the peppers weren't beneath the brine and got infected. Some people scrape that off, but if it got into the batch, could be wise to toss it and start over.
Michelle K says
I have some white floating in my jars after 2.5 weeks of fermentation. Is it mold or just regular? Thanks.
Mike Hultquist says
Michelle, it could be kahm yeast, which is smooth and smells a little sour. This is safe. If it's fuzzy and has a bad smell, it's likely mold and that is very bad for fermenting.
Amy says
So are you saying you don’t recommend canning at all? Water bath or pressure?
Mike Hultquist says
You can do either, Amy.
DonaboBotanicalGardens says
Wonderful website you have we are a Botanical Gardens in Tangier Morocco with a cafe. Restaurant and we have a Chill Garden 🙂 ... Moroccans love heat 🙂 just to say love all your ideas on this site just superb
www,donabogardens.com
Mike Hultquist says
Thanks so much!
jordan says
Hi, so ive made one batch of hot sauce so far and it turned out great. Then I started the fermentation process for another batch but I never used a press to keep them submerged I was hoping the peppers would stay wedged below the liquid. But some floated up and now I have mold.. I've seen that you can scrape it off and they will still be good but I'm curious if that's true and if there's a certain type of mold that will ruin it.
Mike Hultquist says
Jordan, some people do scrape off the mold, but it's very important that nothing was infected in the brine, as it could make you ill.
Jordan says
Thank you!
Lorna says
I have peppers that have been fermenting for a few weeks now. What is your opinion about using red wine vinegar (6%)?
Mike Hultquist says
You can use it, Lorna, though it's quite acidic.
Mark says
Super good! I doubled the amount of water and salt for the brine and used a half-gallon Ball jar with a fermenting lid. I checked it every day, pushing the peppers down as much as possible. No problems with mold. Fermentation basically stopped after a week, and then I continued to follow the recipe. Put the concoction on an outdoor grill so I didn't pepper spray the house. Let it simmer for quite a bit, cooled it down to room temp then poured through a strainer. Ended up with about 3 cups of hot sauce which I'll probably just keep in the fridge. Thanks for the recipe!
Mike H. says
You are very welcome, Mark. I am happy that you've enjoyed the recipe!
Jordan says
I had to freeze my peppers until my plants produced enough to make this sauce but now I am unsure if they are actually fermenting. Is there any way to tell? I have a ball fermenting lid with gasket, it has been about a two weeks so far and I can not see any bubbling and the brine is very clear
Mike Hultquist says
Jordan, you'll often see bubbling activity, but sometimes you can have a quiet ferment. If that's the case, you can tell by the tangy smell and taste of the brine/peppers as they ferment.
Christine Barnes says
I cut up some lovely hot peppers this afternoon, put them in a sterilized jar along with some garlic, mixed up 3T. of good salt into a quart of... tapwater. UGH!! I just realized my mistake, looked up what's in our city water, and of course, there's chlorine. I dumped out the contents of the jar into a fine sieve, rinsed it all under cold water, rinsed the jar, and re-did it with distilled water and salt. Is it lost? Oh, how I hope not. Some of the peppers were from my garden...
Mike H. says
Oh no, Christine. I hope they are not lost. It really depends on how long they have been sitting in the jar but it sounds like you've washed them up pretty good, so fingers crossed it will work out!
Christine Barnes says
Thank you so much for your kind words! After a week, I have bubbles rising. I've burped the jar twice now. I know it may be hard to determine just by my observations, but does it sound like I'm in luck?
Mike H. says
Hey, Christine - it does sound like you are the luckiest hot sauce maker out there! Enjoy 😉
Kathy says
How many 8oz bottles will it fill?
Mike Hultquist says
This will roughly fill a single 8 ounce bottle.
KK says
So good! I've made two batches so far this year, one that was all Hungarian hots and a few jalapenos, and then a blend (mainly serranos and Hungarian Hots). Both so good. I look forward to hot pepper season so much because of this recipe!
Mike H. says
You will SO enjoy it, Karilyn. Thanks!