Try This Fermented Hot Sauce Recipe!

Tamara MannellyAll Articles, Fermenting, Ferments, Recipes6 Comments

Fermented Hot Sauce Recipe -
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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!

Does the topic of fermenting baffle you?  We created a Fermenting eCourse just for you and when you sign up, we will send you a Quick Start Guide!  Grab the eCourse and the guide here!

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???).  

Fermented Hot Sauce
  1. 2 lbs hot peppers (whatever mixture you want)
  2. 4 cloves garlic, peeled
  3. 1 tbsp organic cane sugar
  4. 2 tsp sea salt
  5. 1/2 tsp powdered culture starter , 2 tbsp whey or liquid from a previous ferment
  1. Wash the peppers
  2. Cut off stems
  3. Combine all ingredients in food processor and mix into a paste
  4. Scoop into a mason jar (I used 1 1/2 pint jar but use what you have)
  5. Put the lid on and leave at room temperature for 5-7 days
  6. Once fermented, strain using a strainer (if the holes are big, you may want to use cheesecloth too)
  7. Transfer the liquid to smaller bottles if desired.
  8. Store in refrigerator or in cold storage such as a root cellar.
  1. This made about 2 1/2 5 ounce bottles of hot sauce. You can increase your ingredients and make as
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Fermented Hot Sauce Recipe -

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Fermented Hot Sauce Recipe -

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6 Comments on “Try This Fermented Hot Sauce Recipe!”

  1. Can the hot sauce be stored at room temperature? And for how long? I will be making this for sure! Thanks for sharing.

    1. 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!

  2. 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.

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