Difficulty
Average Recipe
Prep Time
25 minutes
Servings
4 liters

Every year I make 8 to 12 quarts of lacto-fermented hot sauce from all of the hot peppers I grow in my garden. I created this recipe about a decade ago and have been making it every Autumn. Once fermented, the hot sauce will last all year in your refrigerator. I usually run out just before it is time to make another batch! Use any variety of hot chili pepperscherry bomb, serrano, habanero, shishito, cayenne, poblano, or thai chili peppers. Just be sure that your peppers are ripe (red or orange) before you make this. If they are not ripe yet you can leave them on your counter in colanders (for air flow) to ripen. After the hot sauce has fermented, ladle it into smaller jars for storage. I recommend using latch lid jars or plastic lids (the acids in the hot sauce will corrode metal lids over time in your fridge).

Read more about this recipe on the blog.

How to Make Lacto-Fermented Hot Sauce

Ingredients
3 pounds red bell peppers
2 medium onions chopped
2 heads garlic peeled
3 pounds fresh hot red peppers
2 cups water
4 tablespoons sea salt