Fermented Aji-Garlic Hot Sauce – Recipe

Fermented Aji-Garlic Hot Sauce – Recipe

A homemade hot sauce recipe made with garden grown aji peppers that have been fermented for 6 weeks, then processed with fresh garlic, lime juice and vinegar. Simple and delicious.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 36
Calories 5 kcal


  • 1 pound aji peppers fermented – I used Aji Habanero peppers (Learn How to Ferment Chili Peppers Here)
  • 2 cloves fresh garlic chopped
  • Juice from 1 lime
  • 1/3 cup white wine vinegar


  1. Add all the ingredients to a small pot and bring to a quick boil. Reduce the heat and simmer for 10 minutes.
  2. Cool a bit, then process it all in a food processor blender.
  3. Strain the sauce through a fine mesh sieve and bottle it up. You can discard the pulp or use it for soups or stews, or dehydrate it for seasoning.

Recipe Notes

Makes about 6 ounces of hot sauce.

Heat Factor: Medium. You can heat this up with hotter aji peppers.

Nutrition Facts
Fermented Aji-Garlic Hot Sauce – Recipe
Amount Per Serving
Calories 5
% Daily Value*
Sodium 1mg0%
Potassium 42mg1%
Carbohydrates 1g0%
Vitamin A 150IU3%
Vitamin C 30.6mg37%
Calcium 3mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.