This Fermented Jalapeño Hot Sauce is a magnificent way to spice up your tacos, veggie burgers, sandwiches, or just about anything. Be sure to make a big batch, you are going to love it! Super easy to layer a few ingredients into a fermenting jar, let the fermenting magic happen and there you have it, hot sauce! It’s so easy, give it a try.
Tara’s Tips for Perfect Fermented Jalapeño Hot Sauce:
Jalapeños
- Wash your peppers, remove the stems, leave the seeds in, cut them into rings, and layer into your fermenting jar.
Fermenting Jar
- Using a jar specifically for fermenting is the best way to go. They are easy to find on Amazon or in some grocery stores. When you choose to use a fermenting jar, everything you need is included – the pickling weight and the membrane or airlock top to make it easier for the fermenting gas to be released.
- If you do not have a fermenting jar, use a mason jar with a lid. Once you add all of your ingredients in, be sure the peppers sit below the liquid line. You must keep your peppers covered with brine to prevent spoilage.
- The jar I use has an airlock top. However, if you do not have access to a fermenting jar and are using a regular mason jar with a lid, you will need to “burp” the jar once per day by opening the lid and allowing the fermenting gases to escape.
- Be sure to set the jar away from direct sunlight. Preferably in a cool, dark place no warmer than 75 degrees F.
7 days or more
- Allow your mixture to ferment for 7 days or more, even up to one month. I usually ferment mine for 10-14 days and this is perfect.
Salt
- The best salt for fermenting peppers into hot sauce is non-iodized sea salt. My second choice would be a store-bought pickling salt or kosher salt. The only salt I would caution against using would be iodized table salt due to the anti-caking agents.
How to tell if your peppers are fermenting
- Open the lid, if you smell a pleasant but sour scent, things are doing what they are supposed to do. If you detect a rancid, moldy, foul odor, you may have a mold overgrowth and need to discard the contents. If you see a pink or fuzzy overgrowth on the jar or on any of your ingredients, you should discard the contents and try again.
Love Peppers? Me too!
Try one of my other favorite recipes:
Fermented Jalapeño Hot Sauce
August 9, 2023
: 20 ounces
This Fermented Jalapeño Hot Sauce is a magnificent way to spice up your tacos, veggie burgers, sandwiches, or just about anything. Make a lot, you are going to love it!
Ingredients
- 14 jalapeño peppers (stems removed, cut into rings)
- 2 onions (peeled and coarsely sliced)
- 5 cloves garlic (peeled)
- 2 1/4 cups water
- 1 tsp sea salt
Directions
- Step 1 Place the jalapeño peppers, onion, and garlic in a fermenting jar.
- Step 2 In a separate bowl, combine the water and salt, stir until the salt is dissolved in the water. Then, add the salt water to the fermenting jar.
- Step 3 Follow the manufacturer’s instructions for using your fermenting jar. Be sure all of the produce is covered with the brine (salt water). Place the weight on top pushing everything down below the level of the brine. Secure the lid, follow the instructions for the using the membrane or air lock included with your jar.
- Step 4 Place jar in a cool, dark place (no more than 75 degrees F) for 7-14 days. Monitor your jar closely during this time to be sure the produce stays below the level of the brine.
- Step 5 If you do not have a fermenting jar, you will need to “burp” the jar by opening the lid daily to let the fermenting gas escape.
- Step 6 After the fermenting activity has settled down, usually 1-2 weeks, open the jar, drain the pepper mixture, reserve the brine separately.
- Step 7 Transfer the pepper mixture to a high speed blender along with 1 cup of the brine. Blend until very smooth.
- Step 8 Next, transfer the mixture to a pot, heat to a boil and then lower to a simmer for 15 minutes to stop the fermenting process.
- Step 9 Once cool, strain it through a fine mesh strainer to remove the solid ingredients. Alternatively, you could keep it thicker if you like a thick sauce and not strain it. Discard the solids or keep to use as a seasoning in another dish.
- Step 10 Transfer the hot sauce to clean, sanitized bottles, refrigerate and enjoy for 30 days.
- Step 11 Enjoy!
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