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–+ servings
A jar of fermented hot sauce on a counter next to fresh peppers.

Fermented Hot Sauce

Melissa Norris
If you've been on the lookout for the next best hot sauce, look no further. After many trials and errors, I have finally perfected my recipe for the best fermented hot sauce.
4.24 from 17 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Cuisine American
Servings 96 servings
Calories 7 kcal

Equipment

  • Food Processor or High Powered Blender

Ingredients
  

  • 4 cups fermented peppers
  • 2 Tablespoons distilled white vinegar
  • 4 Tablespoons butter melted
  • 2 Tablespoons fermenting brine plus more, as needed

Instructions
 

  • Strain fermented peppers, reserving the brine and add four cups to a high-powered blender or food processor. If you have fermented garlic cloves, add those to the blender as well.
  • Add vinegar, melted butter and two tablespoons of the reserved brine and blend until smooth.
  • Check the consistency and add more brine until the desired consistency is reached. Pro Tip: Remember that if you use an oil that solidifies at cold temperatures, your hot sauce will thicken when placed in the refrigerator.
  • Bottle and store in the refrigerator for 6-12 months.

Nutrition

Serving: 1teaspoonCalories: 7kcalCarbohydrates: 1gProtein: 0.1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gTrans Fat: 0.02gCholesterol: 1mgSodium: 4mgPotassium: 20mgFiber: 0.1gSugar: 0.3gVitamin A: 74IUVitamin C: 9mgCalcium: 1mgIron: 0.1mg
Keyword Fermented Hot Sauce, Fermented Hot Sauce Recipe, Hot Sauce, Hot Sauce Recipe
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