A vibrant, tangy, and probiotic hot sauce made with lacto-fermented jalapeños, raw onion, and garlic for a punchy, homemade flavor.
DIY Fermented Jalapeño Hot Sauce
A vibrant, tangy, and probiotic hot sauce made with lacto-fermented jalapeños, raw onion, and garlic for a punchy, homemade flavor.
Ingredients
- 1 pound jalapeño peppers sliced
- 2 tablespoons sea salt
- 2 cups filtered water
- 1/4 cup liquid whey (from yogurt or kefir)
- 1/4 cup white onion roughly chopped
- 2 cloves garlic peeled
- 2 tablespoons white vinegar (optional
Instructions
- Wash and slice jalapeño peppers. You can remove seeds for less heat.
- In a clean glass jar, combine salt and filtered water to create a brine. Stir until salt dissolves.
- Add the liquid whey to the brine and stir well.
- Pack the sliced jalapeños into the jar, ensuring they are submerged in the brine. Use a fermentation weight if necessary to keep them below the liquid.
- Cover the jar loosely with a lid or an airlock. Place it in a cool, dark place (around 65-75°F / 18-24°C) for 2 weeks.
- Check regularly for mold (white scum is normal, skim it off; colorful mold is bad, discard). You'll notice bubbles, a sign of fermentation.
- After 2 weeks, or when fermentation reaches desired tanginess, drain the jalapeños, reserving about 1/2 cup of the brine.
- Combine the fermented jalapeños, reserved brine, raw white onion, raw garlic, and white vinegar (if using) in a blender.
- Blend until smooth, adjusting the consistency with more reserved brine if needed.
- Taste and adjust seasoning. Pour into a clean bottle or jar and store in the refrigerator.
Notes
Fermentation takes 2 weeks. Store finished hot sauce in the refrigerator for several months. For less heat, remove seeds and membranes from jalapeños. You can experiment with adding other aromatics like ginger or lime juice during the blending stage, or other spices like cumin or coriander. Use clean, non-chlorinated water for fermentation.
