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Flavorful Lacto-Fermented Hot Sauce Recipe

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A simple and easy homemade lacto-fermented hot sauce made with fresh peppers, garlic, and salt, offering a tangy, probiotic-rich condiment with complex flavors.

Ingredients

Scale
  • 1 pound (450 g) fresh hot peppers (jalapeños and fresno peppers recommended, or serranos/habaneros for more heat)
  • 3 tablespoons non-iodized salt (sea salt or kosher salt)
  • 2 cups (480 ml) filtered water (chlorine-free)
  • 4–5 medium garlic cloves, peeled
  • Optional: pinch of cumin or smoked paprika

Instructions

  1. Prepare the brine by dissolving 3 tablespoons of non-iodized salt in 2 cups (480 ml) of filtered water. Stir until fully dissolved.
  2. Wash and chop the peppers by rinsing under cold water, removing stems, and roughly chopping into quarters, leaving seeds if more heat is desired.
  3. Peel the garlic cloves by lightly smashing them with the side of a knife.
  4. Tightly pack the chopped peppers and garlic cloves into a 1-quart (1-liter) glass fermentation jar, leaving 1-2 inches of headspace at the top.
  5. Pour the saltwater brine over the peppers until they are fully submerged under the brine.
  6. Place a fermentation weight or small glass dish on top of the peppers to keep them submerged. Cover the jar with a fermentation lid or a cloth secured with a rubber band.
  7. Ferment the jar at room temperature (65-75°F / 18-24°C) in a cool, dark spot for 10-14 days. Expect bubbles, a tangy aroma, and cloudy brine.
  8. Check the jar daily to release gases and ensure peppers remain submerged. Skim off any scum or mold immediately.
  9. After fermentation, transfer the peppers and garlic with some brine to a blender and blend until smooth, adding more brine to adjust consistency as needed.
  10. Pour the hot sauce into a sterilized bottle or jar and refrigerate. Flavors will mature over time and the sauce will keep for several months.

Notes

Use non-iodized salt and filtered water to ensure successful fermentation. Keep peppers submerged under the brine to prevent mold. Open the jar daily to release gases. Adjust fermentation time between 10-14 days to taste. Add optional spices like cumin or smoked paprika for flavor variations. If sauce is too salty or potent, dilute with water or a touch of honey.

Nutrition

Keywords: lacto-fermented hot sauce, fermented peppers, homemade hot sauce, probiotic hot sauce, spicy condiment, preserved peppers, easy hot sauce recipe

Find it online: https://grubella.com/flavorful-lacto-fermented-hot-sauce-recipe-easy-homemade-preserved-peppers-tutorial/