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Fermented Hot Sauce

Hot sauce has a very special place in my heart...And no I'm not talking about heartburn. We can make our own hot sauce at home with any...

Hot sauce has a very special place in my heart...And no I'm not talking about heartburn. We can make our own hot sauce at home with any peppers we want. That means that we now have full control over the flavor.


EQUIPMENT:


INGREDIENTS:

Fermented Peppers Ingredients:

  • 1.25lbs (540g) red fresno peppers

  • 1.25qt (1163g) water

  • 3.5 Tbsp (51g) fine sea salt


Hot Sauce Ingredients:

  • 8 cloves garlic

  • 1/2 cup (118ml) neutral oil (canola)

  • 1 (456g) fermented peppers (you can leave the seeds on or off)

  • 1/2 cup plus 2 Tbsp (150ml) white distilled vinegar

  • 3 Tbsp (42ml) brine

  • Salt to taste


INSTRUCTIONS:

Method:

  1. To make the brine, remove the tops of your peppers and slice them all in half lengthwise. Place them in a ½ gallon mason jar and fill it up with 1 ¼ cup of water and 3 ⅓ tablespoons of fine sea salt. Keep them submerged with a heavy object and close with a lid.

  2. Let them sit out at room temperature for anywhere between 5 days and 2 weeks.

  3. Once your peppers have reached the point where you think they are ready, strain them through a mesh strainer; reserving the brine.

  4. Take 8 cloves of garlic peeled and thinly slices and place them in a saucepan with ½ cup of neutral tasting oil. Toast the garlic gently over medium-low heat until they turn golden brown. Strain them through a fine mesh strainer and reserve the garlic and oil separately.

  5. In a blender, combine the garlic, fermented peppers, white vinegar and your pepper brine. Start blending at high speed until it turns smooth. Stream in half of your oil from your garlic and add a little bit of salt to taste.

19 Comments


Lisa Phillips
Lisa Phillips
Jun 07

Hi! Making this now. It seems that the ingredients are different measurements when they are mentioned in the directions vs the actual ingredient list. Thanks.

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Vinod Weerasinghe
Vinod Weerasinghe
Oct 26, 2023

Hey Josh. Just wanted to ask if I should add xanthum gum to my hot sauce to thicken it?

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amaloney1109
Oct 01, 2023

does this have to be refrigerated before opening?

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Robert Canda
Robert Canda
Aug 16, 2023

Hi Josh, amazing sauce. Made it recently and am a big fan. My only question is how to get sauce more smooth? Doesnt matter how long i blend for i still have a little bit of pulp which im assuming is from the seeds. Appreciate the heads up

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Ty Wiseman
Ty Wiseman
Sep 07, 2023
Replying to

I strain my sauce before bottling. I use the strained solids to make hot pepper jam. This makes it a no waste recipe.

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Dane Ault
Dane Ault
Aug 13, 2023

How often do you burp the jar?

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