Here is the fermented hot sauce recipe for those who enjoy a tangy kick with their heat. Not only does fermenting chiles bring out their full flavor, but it also adds healthy bacteria to your sauce. Drizzling this zesty and robust fermented hot sauce recipe over tacos, grilled meats, or even soups for an additional flavor explosion is the best way to enjoy it. Making your own homemade fermented spicy sauce is simple and requires only a few basic ingredients. It will add a gourmet touch to any dish you prepare.
Why my Fermented Hot Sauce Recipe Is Perfect for You
This recipe for fermented hot sauce has just the right amount of sour, spicy, and bold tastes. The fermentation process not only gives the peppers more flavor, but it also adds probiotics that are beneficial for your gut. This sauce is both tasty and beneficial for you. This sauce can be used as a condiment, drizzled over grilled veggies, or added to tacos. It’s very flexible and full of flavor.
Healthy, tasty fermented hot sauce
Natural bacteria and yeast from the peppers are used to make fermented hot sauce, which is a deep, delicious condiment. This food tastes better as it ferments for longer, and the natural probiotics in it are beneficial for you.
It’s also easier to ferment than canned, and you only need a jar, a lid, and something heavy to weigh down the peppers. Fermented hot sauce has more than just heat; it also has a tangy complexity that honey hot sauce doesn’t have. This makes it a healthier option compared to other methods.
Ingredients Notes
- 2 cups fresh red chilies (jalapeños, Fresno, or habanero work well)
- 4 garlic cloves, minced
- 1 tablespoon sea salt
- 2 cups water (for brining)
- 1 tablespoon sugar (optional, for sweetness)
- 1/4 cup apple cider vinegar (added after fermentation for tang)
Instructions for Fermented Hot Sauce Recipe
- Prepare the chilies:
- Remove the stems from the chilies and chop them into small pieces. You can keep the seeds for extra heat or remove them for a milder sauce. This step is essential in creating the perfect base for your fermented hot sauce recipe.
- Make the brine:
- In a large jar, dissolve the sea salt in the water. This salty brine is the key to proper fermentation in this fermented hot sauce recipe.
- Combine ingredients:
- Add the chopped chilies and minced garlic to the jar with the brine. Make sure the chilies are fully submerged in the liquid to prevent spoilage. Use a weight if needed to keep everything under the brine.
- Ferment the sauce:
- Cover the jar with a breathable cloth or lid and leave it in a cool, dark place to ferment for 5-7 days. During this process, the chilies will develop their tangy, fermented flavor, crucial for the fermented hot sauce.
- Blend the sauce:
- After the fermentation period, strain the chilies from the brine, keeping some of the liquid aside. Blend the chilies, garlic, and a little brine until smooth. Add apple cider vinegar to taste for an extra tangy kick.
- Store the sauce:
- Transfer the blended fermented hot sauce into a clean bottle or jar. Store it in the refrigerator, where it will continue to ferment and develop deeper flavors over time.
Creative Uses for Fermented Hot Sauce Recipe
- Tacos and Burritos:
- Drizzle your fermented hot sauce over tacos or burritos for an extra layer of tangy heat.
- Grilled Meats:
- Use this fermented hot sauce recipe to add a spicy, fermented kick to grilled chicken, steak, or fish.
- Soups and Stews:
- Stir a spoonful of this fermented hot sauce into your favorite soups or stews to brighten up the flavors.
- Salad Dressings:
- Mix your fermented hot sauce with olive oil and lime juice for a zesty salad dressing with a punch of spice.
FAQ recipe
How long should I ferment hot sauce?
This fermented hot sauce recipe should ferment for 5-7 days. The longer you ferment, the tangier the flavor will become. You can adjust the fermentation time based on your taste preferences.
Is fermented hot sauce healthy?
Yes, fermented hot sauce is packed with probiotics, which can benefit your gut health. The fermentation process introduces good bacteria that are great for digestion.
How should I store fermented hot sauce?
Once your fermented hot sauce is ready, store it in the refrigerator. It will continue to develop in flavor and can last up to 6 months when stored properly.
Nuritions
Calories: 10 kcal
Total Fat: 0g
Sodium: 300mg
Total Carbohydrates: 2g
Dietary Fiber: 0.5g
Sugars: 0.5g
Protein: 0g
TIPS AND TRICKS for Success
Because it ferments naturally, this recipe for fermented hot sauce is simple to make and tastes great. You can make a sour, probiotic-rich hot sauce that will make any dish taste better with just a few simple items and some time. Put it in the fridge and eat it with tacos, grilled meats, etc.
- Monitor Fermentation Time:
The flavor gets more profound the longer you let the sauce marinate. For a mild tang, ferment for 3 to 5 days; for a deeper tang and taste, ferment for up to two weeks. - Keep the Peppers Submerged:
To prevent spoiling, always ensure the peppers are immersed in brine. Use a weight to keep the peppers submerged in the liquid. - Burp the Jar:
During fermentation, gases will accumulate in the container. Once a day, open (“burp”) the jar to let off the pressure. - Salt Adjustment:
After blending, you can dilute the sauce with a little water or vinegar if it tastes overly salted during fermentation.
Storing And Reheating
Fermented Hot Sauce Storage:
To preserve the sauce in the fridge, transfer it to an airtight glass jar after fermentation. Up to 6 months. Low temperatures slow fermentation and retain flavor.
Fermented spicy sauce can be stored at room temperature for 1-2 weeks if consumed often, but keep it in a cold, dark place to prevent overfermentation.
Reheating Fermented Hot Sauce:
Warm on stove (Optional)
Fermented spicy sauce can be gently warmed in a saucepan over low heat for a few minutes. Heat can kill probiotics, so avoid boiling.
Carefully avoid microwaving to protect probiotics. If necessary, use a low setting for 10 seconds.
Additional Recipes You Should Experiment With
fermented hot sauce recipe
Ingredients
- 2 cups fresh red chilies jalapeños, Fresno, or habanero: Use a mix for balanced heat.
- 4 garlic cloves minced: Adds aromatic flavor.
- 1 tablespoon sea salt: Necessary for fermentation.
- 2 cups water filtered: Helps create the brine.
- 1 tablespoon sugar optional: Balances the heat and tang.
- 1/4 cup apple cider vinegar: Adds tang and helps preserve the sauce.
Instructions
- Prepare the chilies: Chop the chilies and remove stems. Keep seeds for more heat or remove for less.
- Make the brine: Dissolve sea salt in water in a large jar.
- Combine: Add the chilies and garlic to the brine, making sure they’re submerged. Cover loosely to allow gases to escape.
- Ferment: Leave the jar in a cool, dark place for 5-7 days. Burp the jar daily to release gases.
- Blend: After fermentation, blend the chilies and garlic with a bit of the brine until smooth.
- Add vinegar: Stir in the apple cider vinegar for tang and preservation.
- Store: Transfer the sauce to a bottle and refrigerate for up to 6 months.
Notes
- Choosing chilies: Select fresh, ripe chilies for the best flavor. You can use a mix of mild and hot chilies to adjust the heat of your fermented hot sauce.
- Fermentation time: For a milder tang, ferment the sauce for 3-5 days. For a stronger tang, you can extend the fermentation time up to 10 days.
- Checking the ferment: During fermentation, be sure to burp your jar daily by loosening the lid to release any built-up gases.
- Storing: This sauce can be stored in the refrigerator for up to 6 months, where it will continue to develop in flavor.
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