With the perfect balance of spicy and tangy flavors, this easy fermented jalapeno hot sauce recipe is an absolute must try. If you have been on the edge, looking to try your hands at a fermented hot sauce, you might want to give this easy recipe a shot.
Just like my garlic habanero hot sauce, this one is super versatile, can be put to use in a ton of different ways, and is sure to be a total hit with everyone in your house- it sure did in my home!
Fermenting is a great way to preserve foods for a longer time, and this recipe does just that! You'll not only be able to use up a big batch of fresh jalapeños you might have, but will also be able to transform those spicy peppers into a homemade sauce just like your favorite Tabasco.
And if you still have some more jalapenos leftover, use them up to make homemade jalapeno flakes and a big batch of jalapeno salt to use as a seasoning.
Quick Look: Fermented Jalapeno Hot Sauce
- 🔪 Prep time: 10 minutes.
- ⏲️ Cook time: 0 minutes (plus 5–7 days fermentation).
- 👪 Servings: 8.
- 📋 Main ingredients: Jalapeños, sweet peppers, habanero peppers, onion, garlic, cilantro, lime, sea salt.
- ♨️ Cooking method: Chop → ferment in brine → blend → adjust the consistency → bottle and store.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: Drizzle over Tajin shrimp tacos, burritos, eggs, burgers, grilled meats, Korean cheesy corn dogs, roasted vegetables, or use as a spicy dipping sauce.
Jump to:
- Quick Look: Fermented Jalapeno Hot Sauce
- What's So Great About the Recipe?
- Recipe ingredients
- Substitutions & Variations
- How to Make Fermented Jalapeno Hot Sauce
- 💭Top Tip
- Tips & Tricks to Nail the Recipe
- How to Serve Fermented Jalapeno Hot Sauce
- Troubleshooting & FAQs
- More Sauces and Condiments
- Fermented Jalapeno Hot Sauce
What's So Great About the Recipe?
- Unlike other hot sauces out there, this fermented hot sauce actually has a great flavor and doesn't come with all the preservatives and additives that other store-bought versions might have.
- The sauce has the perfect spoonable consistency, and can be teamed up with practically any dish that you want to where you're looking for that little kick of spice.
- My refrigerator is usually stocked up on this sauce, in addition to my all time favorite condiments- creamy avocado ranch and my homemade chili garlic oil.
Recipe ingredients
Peppers: I have used a mix of three different peppers with a focus on jalapeños. I also added some sweet peppers and habanero peppers to balance out the spice.
Onion: Onions lend a nice bit of savory flavor to the fermented sauce, and balance out the spice with sweetness.
Lime: To make the sauce tangy and flavorful.
Cilantro: To bulk up the sauce and lend it some freshness.
Garlic: The flavor booster. I like using my air fried roasted garlic whenever I can.
Sea salt: I have used sea salt since it adds a nice depth of flavor and deliciousness to the fermented sauce.
See recipe card for quantities.
Substitutions & Variations
- To bring down the heat in the hot sauce, use bell peppers along with the jalapeño peppers. I do that whenever I make my Turkish red pepper paste, and it really helps tone down the heat.
- If you want that extra kick of heat, use hot peppers like habaneros.
- Remember to use either sea salt, kosher salt or pickling salt for this recipe. Table salt usually has added iodine, which disrupts bacterial growth that happens during the fermentation process, especially when it comes to veggies.
- You can also add some cumin seeds into the mix along with the garlic and onion. They lend a beautiful depth of flavor to the hot sauce.
How to Make Fermented Jalapeno Hot Sauce
Start by de-seeding and chopping your peppers and other ingredients.
In a clean jar, layer the peppers, onion, garlic and coriander.
Combine the salt with 2 cups of filtered water to create a brine. Pour this brine into the jar.
Place a weight onto the surface of the peppers to ensure that all the ingredients are completely submerged in.
Close the lid and place the jar in a cool and dark place for 5-7 days, making sure you 'burp' it and open the lid to allow the gas to escape every day.
After 5-7 days, strain the peppers and other ingredients, separating them from the brine using a mesh strainer. Save the brine.
Blend the peppers and other ingredients in a food processor until you get a smooth mixture. Now add the lime juice and some of the brine to get the consistency of the hot sauce right.
💭Top Tip
There are several ways to thicken hot sauce. If your fermented hot sauce seems to be too runny or watery, you can get it to the right consistency in many different ways.
Tips & Tricks to Nail the Recipe
- Make sure you always use fresh peppers for this recipe. Using canned peppers will disrupt the fermentation process and the hot sauce will not taste the way you want it to.
- Fermented jalapeños are a key ingredient in this recipe- everything else can be pretty much tweaked and adjusted based on your personal preference.
- If you want the jalapeño hot sauce to have a touch of sweetness, you can add some honey into it too. Just add it after you've blended the fermented peppers together- I've added my jalapeno honey and it turned out SO good.
- If your fermented jalapeño hot sauce has turned out spicier than you wanted it to be, don't worry. Just allow it to ferment in the refrigerator for a few more days- its taste will mellow down.
- You can also experiment with other additions to the hot sauce. Veggies like carrots, celery, and fresh ginger can be great and so can spices like ground chipotle or smoked paprika.
How to Serve Fermented Jalapeno Hot Sauce
This hot sauce is sperfect to use as a dipping sauce for your empanadas, lemon pepper chicken legs, crunchy cashew pakoras or practically any other fried foods of your choice. I love teaming it up with some Air Fryer shoestring fries and my favorite baked potato samosas.
The fermented hot sauce can be a wonderful condiment to make and serve with your burgers (try pairing it with my French fries waffle burger), wraps and sandwiches. It can also be a great addition to your noodle and rice bowls- especially chicken egg roll in a bowl.
You can also put hot sauce on your breakfast eggs or drizzle some over your avocado egg boats to lend them that extra kick of flavor.
Troubleshooting & FAQs
Fermentation is not the same as canning. With fermentation, you get food that is 'alive' with beneficial bacteria, whereas with canning, the food is usually submerged in brine, and can be stored at room temperature.
Yes it is! Fermented food, including this hot sauce, is packed with probiotic bacteria which are great for your gut health. What's more, fermented food actually tastes better too!
Nothing! A cloudy brine is actually a great sign- it means things are progressing well and that the fermentation is complete.
Your fermented jalapeño hot sauce can be refrigerated for up to a year when stored correctly. Also remember to poke a few holes in the lid of the jar or bottle to help the gas from the fermentation get released. Not doing this will cause your glass jar to explode!
More Sauces and Condiments
Looking for other recipes like this? Try these:
If you tried this fermented jalapeno hot sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Fermented Jalapeno Hot Sauce
Ingredients
- 1 lb. peppers different varities
- ½ cup fresh cilantro
- 1 onion
- 1 lime juiced
- 4-6 garlic cloves
- 1 tablespoon sea salt
- 2 cup filtered water
Instructions
- Start by de-seeding and chopping your peppers and other ingredients.
- In a clean jar, layer the peppers, onion, garlic and coriander.
- Combine the salt with 2 cups of filtered water to create a brine. Pour this brine into the jar.
- Place a weight onto the surface of the peppers to ensure that all the ingredients are completely submerged in.
- Close the lid and place the jar in a cool and dark place for 5-7 days, making sure you 'burp' it and open the lid to allow the gas to escape every day.
- After 5-7 days, strain the peppers and other ingredients, separating them from the brine using a mesh strainer. Save the brine.
- Blend the peppers and other ingredients in a food processor until you get a smooth mixture. Now add the lime juice and some of the brine to get the consistency of the hot sauce right.
