Fermented Hot Sauce
Prep time: 
Fermentation time: 
Yield: 1 quart
  • 2 lbs. (1 kg) fresh chile peppers, any variety
  • 2 Tbsp. (30ml) pickle brine or whey
  • 1 Tbsp. (15ml) sea salt plus more to adjust taste
  • 6-8 cloves fresh garlic
  • distilled vinegar or ripe kombucha to adjust consistency
  1. Cut stems off peppers.
  2. For more heat in finished sauce, keep the seeds and membranes in hotter peppers. To reduce heat, cut them out and discard or compost.
  3. Peel garlic and add to work bowl of a food processor or blender.
  4. Add salt and pickle brine or whey to work bowl.
  5. Add peppers to work bowl. Pulse until you reach the consistency of pickle relish or salsa.
  6. Transfer contents to a quart-sized jar. Secure with a fermentation airlock device, or cover with a swatch of clean cloth or a paper towel. Secure with mason jar ring.
  1. Ferment for anywhere from 3 weeks to 6 months.
  1. If yeast or mold formed on top, wipe, scrape, or scoop off the top layer.
  2. Add contents to a food processor or blender. Blend until smooth (up to 5 minutes depending on speed and power of your device).
  3. Adjust consistency and flavor by adding salt or vinegar as needed.
  4. Dispense into recycled sauce bottles. Store at room temperature or in refrigerator. Keeps for many months.
Recipe by Fermenters Club at https://fermentersclub.com/hot-sauce/