Fermented Hot Sauce

5 from 1 vote

Making fermented peppers at home, to make hot sauce, is easy! Fermented Hot Sauce is a great way to use your all of your chili peppers at the end of the season!

Course sauce

Cuisine Mexican

Prep Time 5

Cook Time 30

Total Time 35

Servings bottles

Calories 10kcal

Author Beth Neels

Cost $2

Equipment

Ingredients

2 quarts fermented peppers
3-4 cloves crushed garlic
3 tablespoons brown sugar optional, if you want a sweeter sauce

US Customary - Metric

Instructions

Add ingredient to large pot. Bring to boil.
Reduce heat and simmer for 30 minutes to one hour.
Add peppers to blender, in batches, if necessary. Blend for a few minutes.
If you want a smooth sauce, strain out solids. If you choose not to strain it, it will age hotter because the seeds are still there.
Sterilize bottles. Fill bottles with hot sauce.
Add limiter lids and then caps.

Video

Notes

See article for important tips and tricks to make your ferment successful.

Store hot sauce in refrigerator.

Finished hot sauce will last at least 1 year and probably longer, under refrigeration.

Measure pH if you would like to the sauce to last. pH should measure about 3.5.

If hot sauce spoils, it will be very evident from the smell. It will smell terribly sour.

Nutrition