Fermented Hot Chili Sauce – Beginner-Friendly

Fermentation is the perfect way to enrich peppers’ flavor profile and longevity. It’s surprisingly simple to do, even if you’re a beginner. Here’s a step-by-step recipe to help you make a flavourful fermented hot chili sauce.

Store-bought hot sauces often fall short in flavor compared to a homemade fermented variety in satisfying our preferences. One of the main benefits of making hot sauce at home is customizing it to your preference.

Fermented hot chili sauce has a more complex and nuanced flavour profile, compared to the canned ones. While the canned versions tend to have a dominant vinegary taste, the fermented chili sauce has a subtly tangy and sour flavour reminiscent of lemonade tang.

This fermented hot sauce recipe relies on lacto-fermentation, which is a natural process that preserves food and creates unique, tangy flavors. It involves bacteria, specifically lactic acid bacteria, converting sugars into lactic acid. This process extends the shelf life of food and also adds a tangy, slightly acidic flavor profile.

Lacto-fermentation occurs in anaerobic conditions, which is why it’s important to keep the ferments (in this case chilis, onion, carrots, and garlic) fully submerged. For more fermentation recipes see our Easy Fermented Red Cabbage Sauerkraut, Easy Fermented Carrots With Harissa, Simple Fermented Beets, and Gochujang Kimchi (Vegan).

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Why ferment chilis?

• Long expiry date – Fermenting chilis is a perfect way to preserve summer produce for enjoyment throughout the colder months. Once it is fermented, it will never go bad, it will keep slowly fermenting in the fridge. Some, however, say that the health benefits of fermented food diminish after 6-8 months. We tend to eat most of our fermented hot pepper sauces within a year.
• Nuanced flavor – The flavors are more nuanced and subtle compared to vinegar-based hot sauces, offering a more sophisticated flavor.  
• Healthy – Fermented products are rich in probiotics, thereby promoting gut health and overall health – read a study on health benefits on fermented food here.
• Easy – It only takes about 15 minutes of hands-on work, which included cutting the vegetables and making the brine. The work itself is even quicker than caning. The rest is waiting for the fermentation process to complete. We also suggest daily check-ups on your ferments to spot any irregularities quickly, if they occur.

Ingredients

• A mix of spicy chilis, such as Jalapeno, Scotch Bonnet, and Cherry bomb. A very fragrant chili, such as scotch bonnet, or habanero is a key component of a nuanced hot sauce.
• Carrots will add a lovely flavour and a hint of sweetness.
• A sweet pepper will make the sauce milder.
• A mix of fresh spices including yellow onion, garlic, and ginger.
• The right amount of pure salt such a sea salt will help your ferment to thrive in its brine.
• If your water is heavily chlorinated, use filtered or high-quality bottled water. We use water from the tap or filter.

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Ingredient substitutions

• Use any chilis or peppers you enjoy, just keep in mind the spiciness level. If you like a strong kick in your hot sauce, use only hot peppers, if you prefer a milder kick, add a sweet pepper in the mix.
• This is a basic recipe, using chilis and peppers, onion, carrots, ginger, and garlic, without using too many spices, but you can use more. We like black pepper, cumin, cloves, and mustard seeds. Make sure to add the spices first – on the bottom of the jar, this way the rest of the veggies and spices will keep them in place and prevent them from floating on the surface.
• Replace carrots with the fruit of your choice. Mangos or peaches work particularly well and are a common ingredient. Keep in mind that this will result in a livelier fermentation as fruit has more sugar, which means more CO2 production.

Can I use frozen or dried chilis?

• Frozen chilis work just as well as fresh. Thaw before adding to the jar, so they can release some of the water before fermentation.
• Dried chilis are also an option. The dried chilis will infuse the veggies and spices in the fermentation process, leaving them spicy.

Tips for success when making a fermented hot chili sauce

Fermenting chili can be more challenging compared to other vegetables due to their tendency to attract kahm yeast (more on this below).

• Keep it clean! Disinfect the jars by slowly pouring hot – almost boiling water in them or by pouring white or apple cider vinegar in them.
• Submerge, submerge, submerge! To ensure successful fermentation, it’s essential to keep the food submerged in a brine solution. This anaerobic environment prevents the growth of harmful bacteria and mold, allowing beneficial bacteria to thrive. By creating these ideal conditions, you can produce delicious and healthy fermented foods. Fermentation weights can be bought, see example here. You can also make them yourself by filling a plastic bag with water. To prevent absorption of micro plastics, we like to lay down baking paper first and then the bag weight. A smaller glass can also be a weight.
• Make it sweet. Add two teaspoons of sugar per half a liter of brine. Lacto-fermentation needs sugar and most hot peppers have low sugar content, therefore it’s important to add some extra sugar on top to promote a successful fermentation process.
• Baby, it’s cold outside. Ideal temperature for fermentation is between 18 and 20 degrees Celsius (65 – 75 Farenheit).
• Constant temperature. A successful fermentation requires a constant temperature. Dramatic temperature spikes would dramatically speed the fermentation, which might result in a less favourable flavour.
• Daily check-ups. Don’t just place the ferment somewhere and forget about it. If you can, check on your sauce daily, and burp them, to release the gas that is a byproduct of fermentation. If you notice anything unusual such as white kahm yeast early enough, you can save your sauce without any consequences.

Equipment

• Glas Jar – 1 litre mason jar, or jar for pickling.
• Fermentation weights – May they be store-bought, or quickly made at home by filling a zip bag with water, the weights will help you keep your ferments inside the brine.
• Gloves – Always handle chilis with gloves, especially the very spicy varieties.
• Funnel – For a smooth bottling of the sauce, use a funnel.

The process to make fermented hot sauce

Vegetable preparation

• Disinfect your jar, either with boiling water or vinegar.
• If you are using any spices, place them on the bottom of the jar.
• Peel the garlic, cut the cloves in half, and place in the jar.
• Wearing gloves, wash, deseed, and cut the chilis into large chunks. Place into the jar.
• Peel the onion, cut into large chunks, and place in the jar.
• Cut the carrot into rings and place in the jar.
• Don’t over stuff the jar. There needs to be at least two cm (one inch) of space on the top because the veggies will release some water in the next few days and the CO2 will be pushing out the brine.

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Brine preparation

• Make the brine by mixing 500 ml water with 15 grams of sea salt. This is a 3 % salted brine.
• Pour the brine in the glass until the veggies are submerged.
• Add two teaspoons of sugar on top.
• Add your fermentation weight – its essential to keep all your vegetables submerged.
• Cover the jar with the lid.

Ferment

• Place the jar in a cool and dark spot for 5-10 days. 18 – 22 Celsius (65 – 75 Fahrenheit) is ideal. Place a bowl underneath the jar, in case some water might overflow.
• You have a baby now. Daily check on your ferment and burp it by opening the jar and letting the excess air out.
• If needed, you can readjust the weights but do not touch the ferments and the brine without wearing gloves.
• Check for any irregularities such as kahm yeast, remove it, and replace or disinfect the weights.
• In the first 2-4 days the brine will become cloudy. There should be tiny bubbles rising to the top when you tap the jar. The ferment should have a pleasant tangy flavor or smell.
• After day 5 – 7 the cloudiness should disappear. The Ferment is now ready to blend and place in the fridge. However, you are welcome to ferment it longer – until the bubbles stop forming.

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Bottle

• Disinfect your blender with apple cider, or white vinegar.
• Place the veggies in the blender, along with some of the brine. The amount of brine will determine the liquidity and consistency of the sauce. We suggest adding half first and gradually adding more if needed.
• If you like your hot sauce a little sweet, add a teaspoon or two of honey.
• Blend until you get a smooth paste.
• Taste and adjust the seasoning and consistency if needed.
• Disinfect the sauce bottles and pour the sauce in through a funnel.
• Place the sauce in the fridge. It will stay good for at least a year.
• Shake well before using.

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Lacto-fermentation danger (Kahm yeast and mold)?

Kahm yeast

If a layer or spots of a powdery white substance occur, this is likely to be kahm yeast. It’s normally thin, stretchy, and has bubbles trapped underneath. It’s not harmful to our health, but it has a strong flavor that’s not for everyone. If spotted early enough, it will not have an effect on the flavor of the final ferment.

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Mold

If any green spots occur, it’s undoubtedly mold that can mess with our health. Mold can also be white and is easy to recognize due to its fuzzy texture. If mold occurs, throw the entire batch away, disinfect all your equipment, and start again.

If enjoy fermenting, see more of our fermentation recipes below:

• Kimchi with gochujang paste
• Beetroot hummus with fermented chickpeas
• Kombucha brewing 101
• How to brew Jun kombucha

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Fermented hot chili sauce – Beginner-friendly

Author: Darja

Fermentation is the perfect way to enrich peppers' flavor profile and longevity. It's also easier than you may think. This is a beginner-friendly detailed recipe for a fermented hot chili sauce to guide you through the process.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 5 days d

Course Condiment, Fermented food and drinks

Cuisine American, Fermented, Mexican

Servings 6 people

Cook ModePrevent your screen from going dark

Equipment

• 1 Mason jar
• 1 Knife
• 1 Chopping board
• 1 Fermentation weights
• 1 Gloves
• 2 Flip top bottles 150 ml each
• 1 Funnel

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 yellow onion
• 1 jalapeno pepper
• 1 scotch bonnet pepper
• 4 cloves garlic
• 3 cherry bomb pepper
• 1 sweet long red pepper
• 3 carrots
• 15 grams sea salt
• 500 ml water
• 2 teaspoons honey
• 2 teaspoons sugar
• 20 grams Ginger

Instructions

 

Vegetable preparation

• Disinfect your jar, either with boiling water or vinegar.
• If you are using any spices, place them on the bottom of the jar.
• Peel the garlic, cut the cloves in half, and place in the jar.
• Wearing gloves, wash, deseed, and cut the chilis into large chunks. Place into the jar.
• Peel the onion, cut into large chunks, and place in the jar.
• Cut the carrot into rings and place in the jar.
• Don’t over stuff the jar. There needs to be at least two cm (one inch) of space on the top because the veggies will release some water in the next few days and the CO2 will be pushing out the brine.

Brine preparation

• Make the brine by mixing 500 ml water with 15 grams of sea salt. This is a 3 % salted brine. 1000
• Pour the brine in the glass until the veggies are submerged.
• Add two teaspoons of sugar on top.
• Add your fermentation weight – its detrimental to keep all your vegetables submerged.
• Cover the jar with the lid.

Ferment

• Place the jar in a cool and dark spot for 5-10 days. 18 – 22 Celsius (65 – 75 Fahrenheit) is ideal. Place a bowl underneath the jar, in case some water might overflow.
• Daily check on your ferment and burp it by opening the jar and letting the excess air out.
• If needed, you can readjust the weights but do not touch the ferments and the brine without wearing gloves.
• Check for any irregularities such as kahm yeast, remove it, and replace or disinfect the weights.
• In the first 2-4 days the brine will become cloudy. There should be tiny bubbles rising to the top when you tap the jar. The ferment should have a pleasant tangy flavor or smell.
• After day 5 – 7 the cloudiness should disappear. The Ferment is now ready to blend and place in the fridge. However, you are welcome to ferment it longer – until the bubbles stop forming.

Bottle

• Disinfect your blender with apple cider, or white vinegar.
• Place the veggies in the blender, along with some of the brine. The amount of brine will determine the liquidity and consistency of the sauce. We suggest adding half first and gradually adding more if needed.
• If you like your hot sauce a little sweet, add a teaspoon or two of honey.
• Blend until you get a smooth paste.
• Taste and adjust the seasoning and consistency if needed.
• Disinfect the sauce bottles and pour the sauce in through a funnel.
• Place the sauce in the fridge. It will stay good for at least a year.
• Shake well before using.

Notes

• Always use clean equipment. 
• Ensure all vegetables are fully submerged in the brine.
• If any green spots occur, it’s undoubtedly mold that can mess with our health. Mold can also be white and is easy to recognize due to its fuzzy texture. If mold occurs, throw the entire batch away, disinfect all your equipment, and start again.

Nutrition

Calories: 36kcalCarbohydrates: 9gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gSodium: 996mgPotassium: 145mgFiber: 1gSugar: 6gVitamin A: 5137IUVitamin C: 9mgCalcium: 22mgIron: 0.2mg

Keyword fermented hot chili sauce, fermented hot pepper sauce, fermented hot sauce, lacto-fermentation danger, lacto-fermentation recipe