Fermented Garlic and Pepper Hot Sauce Recipe – Spicy Homemade Condiment
This fermented garlic and pepper hot sauce is the perfect way to add bold, tangy heat to your meals. Made with fresh chili peppers, garlic, and natural fermentation, it’s packed with flavor and probiotics. Easy to prepare and ideal for spicing up tacos, burgers, stir-fries, or any dish that needs a fiery kick!
Equipment
- Glass jar with lid or airlock
- Fermentation weight (or small jar)
- Wooden spoon
- Blender or food processor
- Funnel & bottles for storage
Ingredients
- 2 cups fresh chili peppers (jalapeños, habaneros, or mix)
- 6 garlic cloves, peeled
- 4 cups water
- 3 tbsp non-iodized salt (for brine)
- Optional: 1 tsp sugar (to boost fermentation)
- Optional: fruit (mango, pineapple) or chipotle for variations
Instructions
- Prep ingredients: Wash peppers, slice, and peel garlic.
- Make brine: Dissolve salt in water.
- Pack jar: Add peppers and garlic to jar. Pour brine until submerged. Use weight to keep ingredients below liquid.
- Ferment: Cover with lid or cloth. Store at room temperature (65–75°F) for 7–14 days. Burp daily if not using airlock.
- Blend: Drain (reserve brine). Blend peppers and garlic until smooth, adding brine for desired consistency.
- Bottle: Transfer to sterilized bottles. Refrigerate to slow fermentation and preserve flavor.
Notes
- Smoky twist: Add chipotle peppers or smoked paprika.
- Sweet-spicy: Blend with honey or fruit.
- Extra garlicky: Double garlic cloves for bold flavor.
- Mild version: Use bell peppers for less heat.
- Tip: Flavor deepens after 2–3 weeks in the fridge—patience makes perfection.