With an incomparable depth of flavor and the perfect balance of spicy and tangy flavors, this easy fermented jalapeño 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.
The sauce 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.
The process of fermentation also packs the sauce with probiotic bacteria, which are great for the gut and your immune system.
Jump to:
- What's So Great About the Recipe?
- Ingredients For the Fermented Jalapeno Hot Sauce Recipe
- How to Make the Fermented Jalapeño Hot Sauce
- Substitutions & Variations
- 💭Top Tip
- Equipment
- How to Store the Leftover Fermented Jalapeño Hot Sauce
- Tips & Tricks to Nail the Recipe
- How to Serve the Fermented Jalapeño Hot Sauce
- FAQs
- Related Recipes
- Fermented Jalapeño Hot Sauce
What's So Great About the Recipe?
One of the biggest reasons why I love this recipe is the fact that unlike other hot sauces out there, this fermented hot sauce actually has a great flavor and doesn't pack in 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 sauce and my hot chili crisp.
Ingredients For the Fermented Jalapeno Hot Sauce Recipe
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: Lime juice helps make the sauce tangy and flavorful.
Cilantro: Fresh cilantro lends some freshness to the sauce and adds some bulk to it as well.
Garlic: Any good hot sauce is incomplete without the pungent flavor of fresh garlic cloves.
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.
How to Make the Fermented Jalapeño 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.
Substitutions & Variations
- To bring down the heat in the hot sauce, use bell peppers along with the jalapeño peppers. 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.
💭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.
Equipment
How to Store the Leftover Fermented Jalapeño Hot Sauce
Your fermented jalapeño hot sauce can be refrigerated for up to a year when stored correctly.
You'll need to remember to use a small mason jar or a quart jar or any clean hot sauce bottles that you may have, and ensure that they are all clean before you pour in the hot sauce.
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!
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.
- 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 the Fermented Jalapeño Hot Sauce
This fermented jalapeno hot sauce is super versatile, which means you can put it to use in a ton of different ways. Here are a few good ideas to get you started.
As a Dipping Sauce
The hot sauce is perfect to use as a dipping sauce for your empanadas, fried chicken or practically any other fried foods of your choice.
I love teaming it up with some homemade French fries and wedges too!
As a Spicy Salsa
If you leave this hot sauce chunky, it can double up as a nice spicy salsa too! You can team it up with your tacos, burritos and enchiladas, or even just serve it with some nachos and tortilla chips if you don't have the time to put together a fresh salsa.
With Burgers & Wraps
The fermented hot sauce can be a wonderful condiment to make and serve with your burgers, wraps and sandwiches. Slather some of it on the buns or bread and top with your favorite toppings to take your taste buds on a ride.
You can also team it up with some creamy avocado ranch sauce to tone down the flavors if you want to.
On Rice & Noodle Bowls
This versatile sauce can be a great addition to your noodle and rice bowls, or even Buddha bowls for that matter.
On Breakfast Eggs
You can also put hot sauce on your breakfast eggs or drizzle some over your avocado toast to lend it that extra kick of flavor.
With Roasted Veggies
I always serve my pan or over roasted veggies with a spicy or savory hot sauce. It's either this fermented jalapeño sauce or my chamoy sauce.
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.
Related Recipes
Looking for other recipes like this? Try these:
Fermented Jalapeño 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.
