Is there anything we don't ferment here at Oh Lardy? Seriously! Salsa, chutneys, orange juice, carrots, mayo?
Well I had a huge batch of hot peppers, mostly cayenne and most jalapenos. I normally just like to ferment them in slices but I came across a tutorial for fermented hot sauce from our friend Jenny at Nourished Kitchen.
Peppers are a great food to add to your diet and hot peppers have even more benefits! Hot peppers get their heat—”as well as extraordinary anti-inflammatory, analgesic, anti-cancer, heart-healthy effects—from very high levels of capsaicinoids, the most common form of which is capsaicin.” – source
And of course, fermentation has its own benefits as well!
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It was so easy and boy did it make amazing hot sauce! I want to try it next with even hotter peppers (dare I add some ghost peppers???).
- 2 lbs hot peppers (whatever mixture you want)
- 4 cloves garlic, peeled
- 1 tbsp organic cane sugar
- 2 tsp sea salt
- 1/2 tsp powdered culture starter , 2 tbsp whey or liquid from a previous ferment
- Wash the peppers
- Cut off stems
- Combine all ingredients in food processor and mix into a paste
- Scoop into a mason jar (I used 1 1/2 pint jar but use what you have)
- Put the lid on and leave at room temperature for 5-7 days
- Once fermented, strain using a strainer (if the holes are big, you may want to use cheesecloth too)
- Transfer the liquid to smaller bottles if desired.
- Store in refrigerator or in cold storage such as a root cellar.
- This made about 2 1/2 5 ounce bottles of hot sauce. You can increase your ingredients and make as
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6 Comments on “Try This Fermented Hot Sauce Recipe!”
Can the hot sauce be stored at room temperature? And for how long? I will be making this for sure! Thanks for sharing.
Fermented foods need to be kept at a cool temperature as they will continue to ferment. I usually store in refrigerator. If you have a cold basement or root cellar, that would be fine!
Can you substitute honey for cane sugar?
Sure!
Can you suggest a powdered culture starter? A link or brand?
Thanks for the recipe! I’ve made a variation of it many times with homegrown peppers. I skip straining it because I like it chunky. It has a delicious tangy flavor. I use it many ways, such as spread on a sandwich, mixed into tuna or egg salad, on hash browns, on fried eggs, and in tacos.