Making homemade fermented hot sauce is easy. The spicy and tangy taste will give that extra kick you want to any dish of your choice. What is more, this delicious lacto fermented hot sauce gives you the added benefits of healthy probiotics too.
In my last post I shared our summer garden harvest where we harvested a lot of chilies. I got these chilies a couple of years back from my friend and collected the seeds. We planted a whole bunch of them in our green house. After researching around, I am pretty sure the variety we planted is Diablo Grande Chili. This chili has a heat rating between 60,000 to 100,000 Scovilles.
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Since, we had a very good harvest, I wanted to preserve them in as many ways as possible. First, I fermented them using the lacto fermentation method. This is so easy.
Next, I pickled the chilies with oil using some Indian spices. In order to make them last a little longer, I also froze a bunch today. Last but not the least, we are sun drying a couple of trays too.
Since eating fermented chilies is not really my cup of tea, but making this into homemade fermented hot sauce is what we like the most. Therefore, it makes most sense to make our own hot sauce which my husband loves.
WHY ARE FERMENTED CHILIES GOOD FOR MAKING HOT SAUCE
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. We create an environment devoid of oxygen also known as anaerobic environment so that the good bacteria can survive and the bad bacteria perishes. The good bacteria is naturally occurring lactic acid which consumes the carbohydrates in the chilies and converts the chilies into acid.
After fermenting, the carbohydrates have been predigested, leaving the chilies with more vitamins and full of flavor than fresh chilies.
TIPS TO MAKE FERMENTED HOT SAUCE
- While fermenting the peppers, keep the peppers submerged in the brine. I use special fermentation weights for all my pickles. The weights make it easier to ferment.
- Since chilies are prone to mold growth, use 3% brine for the fermentation process. Use non-iodized and non-fluoridated salt for fermenting. My preference is Himalaya salt.
- Use filtered or non-chlorinated water for fermenting. I use Berkey water for everything.
- If you choose really hot peppers, do not to touch your eyes and wearing gloves is better. Or you could rub your palms with oil before chopping.
Tools you may need to make hot sauce
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HOW TO MAKE FERMENTED PICKLES
There are many varieties of the peppers. The link gives you an index of the different peppers with their Scoville heat units.
First remove the stems, and slice into halves. If you want you can remove the seeds and ribs. If you don’t want it too hot remove the ribs. Since, the heat in chilies is found in the ribs. I usually choose not to remove both.
The first time I did this, I forgot to rub oil in my palms or use gloves. And my palms burned for 3 days.
For any fermentation, you will need around 3% brine. Weigh the chilies and water and add the required salt. Roughly 3% of the total weight.
Heat a little water and add the salt so its thoroughly dissolved. Then cool it a little till about luke warm. Pour into the cut chilies.
Leave a little space before placing the fermenting weights and for the gas to escape. The weight helps in keeping the chilies fully submerged in brine.
Usually, I use about 4 tablespoons of Himalaya salt per 2 litres of water.
Close the lid loosely and set it below a tray to let the fermenting gas and any liquid to escape if you are not using fermenting lids. Its normal for the brine to turn cloudy after 3 to 4 days. You will also see a thin white film will appear on top of the ferment, its just yeast which you can take out before making the sauce.
Depending on the season and the temperature in your home, the fermentation will take any where between 5 days to a week.
HOW TO MAKE HOMEMADE FERMENTED HOT SAUCE
After the chilies have fermented, strain the fermented peppers and reserve the brine in another container.
Combine in the fermented chilies in a blender with the brine from your ferment and mix in vinegar, sugar, and oil.
Purée in a blender until very smooth, taste and adjust the salt if necessary. Store in the refrigerator.
You can enhance the flavor by adding garlic as per your taste.
HOW LONG CAN YOU STORE HOMEMADE SAUCE ?
I store my homemade sauce in the refrigerator. Typically they last up to a year, if you store them well. Check for any molds and if it turns moldy throw it out. But so far, I have had no problem to easily store up to 6 months, if it lasts that long in our home its a miracle.
CAN YOU COOK WITH FERMENTED HOT SAUCE
Cooking with fermented hot sauce would defeat the purpose of fermenting it in the first place. Because, you will loose the beneficial bacteria through the cooking process. Therefore, serve it cold with any dish as needed.
- Since the sauce is so hot, a little can be just added to pastas or lasagnas while serving. (Not for kids of course)
- We like to add a little to our Raclette Cheese, since it helps with digesting cheese easily.
- I also like to serve a little with Potato Dauphinois too, and it combines well with this bland dish.
Options are unlimited, depends very much on your taste.
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PIN IT FOR LATER
- FERMENTED PEPPERS
- 400 grams of Hot peppers ( use any pepper medium to hot)
- Salt ( Himalaya or sea salt )
- Filtered water about 1 liter
- INGREDIENTS FOR HOT SAUCE
- 400 grams of fermented hot peppers (approx 4 cups of roughly chopped pepper)
- 4-6 tbsp of saved ferment brine
- 2 tbsp of organic apple cider vinegar
- 2 tsp organic whole sugar (Mascavado or sucanut )
- 4 tbsp of sunflower oil
- 2 to 3 garlic pods (optional )
- Salt to taste ( roughly 2 to 3 tsp )
- Ferment the peppers, by chopping them roughly. Pack the peppers tightly and leave a little space for the fermenting weight and the brine.
- Mix 3 to 4 Tbsp of salt with water and fill the brine and cover the peppers.
- Place the fermentation weights and cover with the fermentation lids.
- Let it ferment for about 7 days, the brine will turn cloudy. Check for molds and you will see that it will have the fermented smell.
- Drain the chilies and reserve a little of the brine liquid.
- Blend the fermented peppers along with brine, sugar, oil, (garlic pods optional) and salt.
- Blend until smooth and store in sterilized air tight jars in the fridge.