Recipe: Chili Garlic Fermented Hot Sauce
Whenever we have a spare moment in the kitchen, you’ll find us experimenting with hot sauce. We love playing with new combinations of chili peppers, additions of fruit and spices, and fermentation times for deliciously spicy results.
We’ve made vibrantly yellow sauces, bottles of slow burning orange mixtures, and earthy green condiments. Our high-heat cravings simply cannot be ignored, so we often swing by the market for the express purpose of checking in on the chili pepper selection. After we fill our bags to the brim with a combination of cayenne, jalapeño, habanero, serrano, fresno and whatever else is available, we head home, put on some gloves and get to work turning our haul into hot sauce.
The beauty of this recipe is that it’s always changing. We’ve tested it on all kinds of different combinations of peppers with super tasty (and hot!) results, so go with what’s freshest at the market and you’ll end up with a hot sauce that’s as unique as it is delicious.
A generous helping of garlic plus tons of diced peppers makes for a super well-rounded sauce that fills your whole palate with heat. It’s punchy with a delicious umami depth that enriches the flavor of your chosen peppers. Make this recipe your hot sauce go-to for a foolproof launching pad for all your high-heat kitchen projects.
6 cups assorted chili peppers, tops removed and cut into 1” pieces
6 cloves of garlic, sliced
1 onion, chopped
2 tablespoons salt
1 quart water
1-2 cups white vinegar, reserved
Tip: chili peppers are hot, we strongly recommend wearing gloves while preparing this recipe.
Pack peppers, onion and garlic into fermentation jar.
Combine salt and water, stir until salt is fully dissolved to make the brine.
Add fermentation weight and pour in brine to cover, vegetables should be fully submerged. Questions about fermentation weights? Check out our Fermentation Weight Guide.
Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for 2-3 weeks at room temperature out of direct sunlight.
Add vegetables to blender with 1 cup of the fermentation liquid. Blend until smooth and then add white vinegar to taste. Hot sauce will keep refrigerated for at least 2 months.