Hot sauce is one condiment that seems to have cult following. There are so many different styles, flavours and heat levels. But the key to a really amazing hot sauce is FERMENTATION!
Here is everything you need to know to create your own unique fermented hot sauce flavour. Whether you like it mild or hot, it’s so EASY to make a full flavoured and delicious hot sauce.
Types of Hot Peppers
To make your own brand of fermented hot sauce, you need to figure out how hot you want it. The key is in the combinations of peppers you use. There are literally more than 50,000 different types of peppers worldwide. Here are a few of the more commonly found types of peppers and their hotness on a scale of 1 to 5:
- Sweet bell pepper: This is the mild, snacking variety of pepper that is not at all hot.
- Poblano (Ancho): A large dark green pepper that is a 2.
- Hot Banana: There are also sweet banana peppers, but the hot ones are a spiciness of 2.
- Jalapeno (or chipotle when dried and smoked): A very common hot pepper with a spiciness of 3.
- Cayenne and Thai Chile: Both are small, thin red peppers that are a 5 on the scale of spiciness.
- Habanero: A small bright orange pepper that is another hot and spicy 5.
Hot Sauce Flavour Combinations
There are so many options for flavouring fermented hot sauce. A portion of the hot peppers can be replaced with onions, carrots or fruit. Also, many hot sauces involve the addition of vinegar or lemon juice, etc. This fermented hot sauce doesn’t need the extra acidity; however, if you like a more acidic hot sauce add 1 tbsp of vinegar after fermentation.
Here are a few of my favourite hot sauces.
- Mild Manners Hot Sauce: This is a kid-friendly “not-hot” sauce. Use 1/2 cup of carrots, 1/4 cup of onion and 1/4 cup of hot banana peppers for the vegetables.
- Sweet Mango Hot Sauce: Use 1/2 cup of mango and 1/2 cup of cayenne peppers. Then add 1 tbsp of lime juice and 1 tsp of sugar after fermentation.
- Smokey Chipotle Sauce: I love the flavour of chipotle peppers. Use the whole dried pepper, not the jarred ones. Grind 4 chipotle peppers up with a 1/4 cup of onion and 1/4 cup of hot banana peppers. Add an extra 1/4 cup of water to the mix to re-hydrate the chipotles.
- Knock Your Socks Off Sauce: Use a mix of straight habanero and cayenne peppers for the hottest of hot sauces.
Tried any other combinations? Share your favourite flavours in the comments section!
PrintFermented Hot Sauce
This simple fermented hot sauce recipe is designed to help you create your own signature hot sauce flavour. Add fruit, vegetables and spice. Make it as hot (or not) as you like it. Perfect for tacos, burritos and more!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1/4 to 1/2 cup 1x
- Category: Condiment
- Method: Fermented
- Cuisine: Mexican
Ingredients
- 1 cup of vegetables (usually all just hot peppers, but see section above for other flavour options)
- 1 cloves garlic
- 3/4 tsp salt (non-iodized)
- 2 tbsp of water, enough to cover (chlorine-free)
Instructions
- Finely chop all the vegetables and garlic in a food processor.
- Mix with the salt and water, then pack into a jar for fermenting. Depending on the combination of vegetables, you may need to add a bit more water to keep everything below the brine. Use a ziptop bag filled with water for the weight. Generally, I don’t recommend using plastic bags, but in this case, it’s the best option.
- Ferment somewhere cool for 5-14 days.
- When you have finished fermenting, strain the liquid into a jar for storage and discard the pulp.
- If you want to add additional flavours like lime juice, vinegar or sugar, do this to the liquid after fermenting.
- Store in the fridge and use within 6 months (for hot sauce) or 1 month (for not-so-hot sauce.)
Notes
- The combination of hot peppers and salt will help prevent your hot sauce from going off. However, I always recommend starting with a sterile jar.
- It is also important to keep the oxygen out of the ferment, so either use a fido jar or a weight
to keep the vegetables below the brine (affiliate links.)
to keep the vegetables below the brine (affiliate links.)Keywords: chili, spicy, sweet, fruit, summer, fall, traditional, gluten free, vegan, sugar-free, keto, paleo, onion, garlic, mango, not-hot sauce
Would like to know how to fermented what is the procedure thank you
Hi, I pretty much ferment exactly as I describe it in the recipe. Just pack the vegetables into a jar, and keep them below a salt brine. They will naturally ferment within 2 weeks. Good luck!
If I want to add fruit do I add it with the peppers to ferment or do I add it after?
Add everything you want to ferment in with the peppers. Enjoy!
Currently working on a recipe and I have finally made my first brine on the 17th of Nov. and unfortunately, kham yeast was able to grow maybe because of our tropical temp. I will push through with the fermentation and planning to blend them up after a month. Is it a good idea to add fresh chillis upon blending? Will it intensify the flavor and increase the heat?
★★★★★
That’s a great idea! Since fermenting does mellow out the heat, adding fresh chillis should make it hotter.
Hello,
I’ve two fermentations going both with a mix of chillies, onions, garlic and mango, after about a week and a half everything started to squeeze down, (perhaps a little hot, (27degC) the weight I use might be too heavy or didn’t pack the jars tight enough, Ive moved them to a cooler area. could I add more ingredients, ie belle peppers etc to take up the new space and continue the ferment I’m aiming for 6 or so weeks or longer.
Cheers
Jhnshep
Thanks for sharing! Sounds delicious!