This small-batch fermented hot sauce develops tangy, complex chile flavor through a simple salt-brine fermentation before being blended with vinegar. Refrigerated storage keeps the homemade condiment practical without making unsupported shelf-stability claims.
Estimated nutrition
Per serving
Based on 20 servings
- Calories
- 18 kcal
- Protein
- 0 g
- Carbs
- 4 g
- Fat
- 0 g
- Fiber
- 1 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…- 300 g fresh chili peppers, stems removed and roughly chopped
- 120 g yellow onion, chopped
- 20 g garlic cloves, peeled
- 500 g non-chlorinated water
- 15 g non-iodized salt
- 150 g white vinegar (5% acidity)
- 10 g granulated sugar, optional
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Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Cumin Seed — Earthy fermented variation.
- Coriander Seed — Citrusy warmth.
Instructions
- 1
Wash a clean fermentation jar, lid, and fermentation weight thoroughly. Wear food-safe gloves when handling hot peppers.
- 2
Pack the peppers, onion, and garlic into the jar, leaving at least 3 cm / 1¼ inches headspace.
- 3
Dissolve 15 g salt in 500 g water to make a 3% salt-to-water brine.
- 4
Pour enough brine into the jar to completely cover the vegetables. Discard unused brine.
- 5
Place a clean fermentation weight on top. All vegetables must remain submerged.
- 6
Fit an airlock lid, or use a fermentation-safe lid designed to release gas.
- 7
Ferment at approximately 65–72°F (18–22°C) for 7–21 days.
- 8
Check the ferment regularly. Normal signs include bubbles, cloudiness, and a clean sour aroma. Discard the entire batch if you see fuzzy mold, pink/orange growth, putrid odor, or other obvious spoilage. Do not simply scrape mold away.
- 9
Drain the fermented vegetables, reserving 60 g brine.
- 10
Blend the vegetables with 150 g vinegar, the reserved 60 g brine, and the optional sugar until smooth.
- 11
Transfer to clean bottles or jars and refrigerate immediately.
- 12
Keep refrigerated and use clean utensils when serving. This recipe is not validated for room-temperature canning or shelf storage.
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