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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.
4.28 from 18 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.

Notes

Why Ferment Your Hot Sauce?
Since my husband is a lover of hot sauce, I have experimented with many different recipes over the years. However, it wasn't until I began fermenting my peppers that I truly discovered the full potential of this spicy condiment.
  • Flavor - The fermentation process creates complex, tangy, and sour notes that add an extra dimension to the taste. It also allows the flavors of the chili peppers and other ingredients to develop and mature, resulting in a more well-rounded and balanced flavor profile.
  • Nutrition - The fermentation process increases the nutritional value of the hot sauce. During fermentation, lactic acid bacteria break down the sugars and starches in the ingredients, creating beneficial enzymes and probiotics that aid digestion and boost the immune system. (Source)
  • Shelf-Life - In addition to improving flavor and nutrition, fermenting hot sauce lengthens its shelf life. The natural preservation process of fermentation means that the sauce can last for months or even a year without artificial preservatives. This makes it an excellent way to preserve your garden's bumper crop of chili peppers.

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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