Fermented Hot Sauce


In my family we love hot sauce (probably said that before). We always have a big selection in our refrigerator and we eat it with almost everything. Since we started growing chilies I have wanted to make my own hot chili sauce and I have thought of many different ways of making it. Finally I decided to go for a fermented sauce since I’m a sucker for fermentation and since I find fermented hot sauces more tasty.

Only thing was that the summer’s chili harvest wasn’t big enough for this purpose. So I had to track down some nice looking, organic chilies at the market instead. For this recipe I used red peppers that gives the sauce a mild heat but you could easily swap these for any other kind of chili or why not add a Habanero to make it more spicy. I also added garlic to make the flavour a bit more interesting. Fermented garlic has a deep, round flavour that doesn’t resemble much to the fresh version. But if you are not a fan of garlic you could just leave that out.

To give you an idea of the final result of the sauce I would resemble it to Tabasco, both in flavour and texture. You could adjust the amount of vinegar depending on how you like it. This is a good basic recipe for you to experiment with. If you would like it a bit sweeter you could for example add apple or mango to ferment with the chilies.

This was my first batch of Fermented Hot Sauce but definitely not my last. It was pretty easy to make and the result was truly mind blowing. If you enjoy hot sauce with your food, you simply have to try this recipe!


Fermented Hot Sauce

  • Servings: 6-8 small bottles
  • Print

  • 500 g red chili peppers
  • 1 tbsp water
  • 1.5 tsp sea salt (or any salt without additives )
  • 1-2 cloves of garlic
  • 4.5 dl / 2 cups white wine vinegar or cider vinegar



  1. Peel the garlic cloves and clean the chili peppers. Remove the stems from the chilies and mix the garlic and the chilies, into a chunky mass, in a food processor. Stir in the salt.
  2. Place the the chili mass in a big sterilized glass jar and close the lid. Leave the jar in a dark spot and after a day or two you will notice bubbles inside the jar. That means the fermentation process has started.
  3. Let the chili ferment for 6-7 days (or longer, up to two weeks) inside the jar. You then transfer the the chili mass to a blender and blend until you get a smooth paste. Add vinegar and pulse the blender a couple of times.
  4. Strain the liquid in a fine mesh strainer and pour into small bottles. Enjoy your Fermented Hot Sauce!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s