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–+ servings
Overhead shot of jalapeno hot sauce in a serving bowl with honey and fresh peppers
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Fermented Jalapeño Hot Sauce

This flavorful and punchy fermented hot sauce is easy to make with fresh peppers from the garden.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 oz

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.