Homemade Hot Sauce


Homemade Hot Sauce

Our second fermented gift is a homemade hot sauce. Did you know that both siracha and tobasco sauce use lacto-fermentation?


  • 2 pounds fresh hot chiles

  • 6 cloves garlic

  • 3 tablespoons fine salt

  • 1 quart warm water


  • large jar for fermenting

  • a fermentation weight (this can be a clean stone or a smaller jar for weighing the peppers down

  • a seive

  • a food processor


  1. Remove the tops from the peppers, and split them in half lengthwise. For less heat, take the seeds out. Pack a quart-sized mason jar tightly with the peppers, leaving about 1-inch headspace. Drop in the cloves of garlic.

  1. Whisk the salt into the warm water until it dissolves. Pour the brine over the chiles and garlic.

  2. Place a weight over the chiles and garlic so they remain submerged beneath the brine. Seal the jar tightly with an airlocked lid of some sort, we llike, and allow the chiles to ferment at room temperature 1 to 2 weeks, or until they smell and taste pleasantly sour.

  3. Strain the brine and reserve it. Transfer the chiles to a high-speed blender. Add 1 cup of the reserved brine to the blender, and process until smooth. Strain the pulp through a fine-mesh sieve, and bottle.

  4. Use right away or store in the refrigerator up to 1 year

Kat GoldinComment