Fermented Hot Sauce - Seasonal Recipe
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Fermented Hot Sauce
Lacto-fermented hot sauces predate modern Tabasco by millennia; Indigenous peoples of Mesoamerica fermented chillies long before the Columbian Exchange, and cultures across Asia, Africa, and the Caribbean developed their own fermented chile traditions independently.
Ingredients
- 500g (1 lb) fresh hot chillies of your choice (Fresno, cayenne, jalapeño, habanero, or a mix)
- 5–8 cloves garlic
- 1 tsp sugar (optional — feeds fermentation)
- 1 tbsp non-iodised salt (2% brine solution; see below)
- Optional aromatics: shallots, carrots, onion
- (Brine (for topping up if needed)) 1 tsp non-iodised salt per 250ml (1 cup) water — 2% brine
Method
- Step 1 — Wearing gloves, stem chillies. Roughly chop along with garlic and any other aromatics.
- Tossing — Toss chopped chillies with 1 tbsp salt (2% of total weight). Pack into a clean glass jar, pressing down firmly to expel air pockets.
- Thing — The salt will draw out liquid to create brine. Keep chillies submerged — use a small bag filled with brine as a weight, a zip-lock bag filled with water, or a purpose-made fermentation weight.
- Covering — Cover jar loosely with a cloth or airlock lid. Keep at room temperature (18–24°C (75°F) / 65–25°C (75°F)), out of direct sunlight.
- Step 5 — After 24–48 hours, liquid should cover the chillies. If not, top up with prepared 2% brine.
- Step 6 — Ferment 5–7 days, checking daily. Skim any white film from the surface (this is harmless wild yeast; discard it). Press chillies down. Taste daily — it will become more tangy and complex.
- Step 7 — When the flavour suits you (usually 5–10 days), blend chillies and brine until smooth. Add a splash of apple cider vinegar (1–2 tbsp) for brightness and longer shelf life.
- Straining — Strain if desired, or bottle as-is. Refrigerate. Keeps for 6 months or more — the fermentation and added vinegar preserve it.