Fermented Jalapeño Hot Sauce
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Whether you’re a seasoned hot sauce chef or just getting started with making your own sauces in the kitchen, we recommend experimenting with fermentation at least once. The process is very simple and there’s nothing quite like the punchy flavor of a fresh pepper ferment.
If you’re looking for a non-fermented sauce option, check out our easy/classic jalapeño hot sauce recipe.
Why you’ll love this sauce
- The process of fermentation adds a unique, complex and punchy flavor to the hot sauce that is hard to get any other way. It also mellows out the sharp bite of spicy peppers.
- The lactic acid produced during fermentation helps to preserve the sauce (naturally).
- Fermented sauces and foods contain live bacteria that are beneficial for gut health and digestion.
- This sauce is easy to make and uses up a good amount of fresh ingredients from the garden. If you’ve never grown your own peppers before, we recommend growing your own for the best flavor.
- It’s versatile and can be used on many different foods (pizza, tacos, chicken, fish, burritos, etc.). The possibilities are endless.
About the ingredients
Jalapeños. You can use red or green jalapeño peppers for this sauce. If you’d like it even spicier or want to mix up the flavor, try adding a few serrano peppers or another extra spicy pepper from your garden.
Onion and garlic. I consider these ingredients staples in many of our hot sauces. They add rich flavor and complexity, especially when fermented.
Distilled water. Tap water often contains additives (like chlorine) which can affect the fermentation process. So, I recommend using bottled distilled water for this sauce for the best results.
Honey & sugar. During fermentation, sugars are consumed by the good bacteria. So, we like to add a touch of sweetness back to finish the sauce. However, you can skip the sweeteners all together if you prefer a savory sauce!
Salt. Salt is required for this recipe as it makes fermentation safe and also brings out the flavors of the sauce.
Vinegar. We use white vinegar (to taste) in this recipe to add more punchy flavor and an additional liquid component.
How to make fermented jalapeño sauce
- Prepare the peppers. Cut the peppers lengthwise and remove the seeds and pith. It’s okay if a few seeds escape into the sauce. Cut the peppers into chunks.
- Peel and slice the garlic and onion.
- Puree the sliced peppers, garlic, and onion along with the salt, water, and sugar.
- Transfer to the mixture to a previously cleaned (boiled) mason jar. Cover with an airlock lid to allow gas to escape and allow the mixture to ferment for at least a week in a cool, dry, dark place. We typically put ours in the pantry.
- Check on the ferment every 2-3 days for flavor and aroma. Once fermentation is complete, blend it in a high powered blender with the vinegar and honey.
- Optional step: To thicken the sauce and add even more flavor, you can strain the mixture into a saucepan and simmer over medium heat until thickened. Keep in mind, this will kill the beneficial bacteria in the sauce.
- Add additional vinegar and honey to taste. Bottle sauce and store in the fridge for up to 6 months.
Recipe tips and FAQs
What are airlock lids and do I have to use them? As the sauce ferments, it produces CO2. An airlock lid allows gas to escape, preventing a broken bottle in your pantry. They also prevent oxygen from entering the vessel which can cause mold and off-putting flavors. Alternatively, you can use a cloth covering, or burp the jars daily to allow gas to escape.
How do I know if my sauce is fermenting? After a couple days, you’ll notice bubbling in your jar. This is a sign of an active ferment.
Is it necessary to strain the sauce? This is an optional step for a smooth consistency. I like a smooth hot sauce that easily pours from the bottle. I encourage you to experiment with different ingredients and cooking methods.
Other hot sauce recipes
Fermented Jalapeño Hot Sauce
Ingredients
- 1.5 lbs jalapeños chopped
- 4 garlic cloves chopped
- 1/2 yellow onion chopped
- 1/2 cup distilled water
- 1 Tbsp. sugar
- 1 Tbsp. coarse Kosher salt
- 1 Tbsp. honey
- 1/2 cup white vinegar
Instructions
- Slice peppers lengthwise, removing the stem, pith and seeds.
- In a food processor, puree the peppers along with the chopped onion, garlic, sugar, salt and distilled water.
- Add puree to a clean mason jar and press mixture down with a spoon to release any pockets of air.
- Cover with an airlock lid or a fermentation cloth and allow to ferment for at least a week in a dark/dry place.
- Once ferment is complete, add mixture to blender and blend with vinegar and honey till smooth.
- For a smoother flavor and a thicker sauce, strain mixture into a saucepan and simmer on medium heat for 10-15 minutes (optional but recommended).
- Add into hot sauce bottles and store in the refrigerator for up to 6 months.
The fermentation process adds such a unique flavor to this delicious sauce.
Can you use dried jalapeños, freezer, dried jalapeños? In place of fresh jalapeños, I dried a bunch last year
Hmm, I haven’t tried this. You can certainly reconstitute dried jalapeños, but I would recommend using at least 1-2 fresh peppers to get enough of the lacto bacillus into the mix. Fresh peppers are likely a better source for the good bacteria needed for fermentation