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Fermented Jalapeno Hot Sauce

A naturally fermented hot sauce made with fresh jalapenos. The fermentation process creates a complex, tangy flavor that enhances any soup or stew. This recipe requires some patience as it involves fermentation, but the result is a vibrant and flavorful condiment.

Prep Time
30 minutes
Cook Time
5 minutes (for blending)
Servings
About 1.5 cups
Ingredients
  • 1 pound Fresh Jalapenos
  • 4 cloves Garlic Cloves
  • 2 cups Non-Chlorinated Water
  • 3 tablespoons Sea Salt
  • 1/2 cup White Vinegar or Apple Cider Vinegar

Prepare the Jalapenos and Garlic

Wash the jalapenos thoroughly. Remove the stems, but leave the seeds in if you want a spicier sauce. Roughly chop the jalapenos and garlic cloves.

Make the Brine

In a clean glass jar, dissolve the sea salt in the non-chlorinated water. Make sure the salt is fully dissolved.

Pack the Jar

Place the chopped jalapenos and garlic cloves into the jar. Pour the salt brine over the peppers, ensuring they are completely submerged. If needed, use a fermentation weight or a clean ziplock bag filled with water to keep the peppers below the brine level. It is crucial to keep the peppers submerged to prevent mold growth.

Ferment

Cover the jar loosely with a lid (do not tighten it completely, as gases will be produced during fermentation). Alternatively, use an airlock designed for fermentation. Place the jar in a cool, dark place (like a pantry or cupboard) and let it ferment for 1-2 weeks. Check on it daily, releasing any built-up gases. The longer it ferments, the more complex and tangy the flavor will become. Taste after 1 week to see if it's to your liking.

Blend and Finish

Once fermentation is complete, drain the peppers (reserve the brine if desired for adjusting consistency). Transfer the fermented peppers and garlic to a blender or food processor. Add the white vinegar or apple cider vinegar. Blend until smooth, adding some of the reserved brine if needed to achieve your desired consistency. For a smoother sauce, strain it through a fine-mesh sieve.

Store

Transfer the finished hot sauce to a clean, airtight bottle or jar. Store in the refrigerator, where it will continue to ferment slowly and will keep for several months.

Nutrition Facts Estimated per 100g of product

Note: Nutritional values are approximate and vary based on fermentation time and ingredients.

  • Calories: ~30 kcal
  • Fat: <1g
  • Sodium: ~1200mg (highly dependent on salt used)
  • Carbohydrates: ~5g
  • Protein: ~1g

Other Considerations for Nutrition

The fermentation process may alter the vitamin content and create beneficial probiotics. Sodium content is significant due to the salt brine used in fermentation; monitor salt intake accordingly. The heat level will vary depending on the jalapenos used.

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FAQ

  • Why is it important to use non-chlorinated water?

    Chlorine can inhibit the growth of beneficial bacteria needed for fermentation.
  • What if mold grows during fermentation?

    If mold appears, discard the entire batch. Ensuring the peppers are fully submerged in the brine is crucial to prevent mold growth.
  • How can I adjust the heat level?

    Use different types of peppers or adjust the amount of seeds left in during preparation. You can also add other ingredients like carrots or onions to dilute the heat.