Fermented Hot Chili Sauce
Unleash bold, complex flavors with this homemade Fermented Hot Chili Sauce, a fiery condiment that elevates any dish with its tangy, spicy kick. Crafted with vibrant red chili peppers, fresh garlic, and a natural fermentation process, this recipe develops deep, probiotic-rich flavors over a week of slow fermentation. Enhanced with a touch of white vinegar and an optional hint of sugar, this hot sauce strikes the perfect balance of heat, tang, and subtle sweetness. Whether you prefer it silky smooth or chunky and rustic, this sauce is customizable to your taste and pairs perfectly with tacos, grilled meats, noodles, or anything that needs a zesty punch. Packed with natural ingredients and requiring just a bit of patience, this fermented hot chili sauce is your gateway to artisanal condiments made from scratch.
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Recipe Information
Ingredients
- 500 grams red chili peppers (such as cayenne, Fresno, or Thai)
- 4 pieces garlic cloves
- 15 grams non-iodized salt
- 475 ml filtered water
- 60 ml white vinegar
- 10 grams sugar (optional for balancing heat)
Instructions
Wash the red chili peppers thoroughly and pat them dry with a clean towel.
Trim the stems off the peppers, leaving the seeds intact for extra heat. If you prefer a milder sauce, remove some or all of the seeds.
Peel the garlic cloves and set them aside.
In a large glass jar or fermentation crock, layer the chili peppers and garlic cloves.
In a bowl, combine the non-iodized salt and filtered water to make a brine. Stir until the salt is completely dissolved.
Pour the brine over the chili peppers and garlic, ensuring the ingredients are fully submerged. Use a fermentation weight or a small, cleaned jar to keep the peppers below the brine and prevent exposure to air.
Cover the jar with a lid fitted with an airlock, or use a piece of cloth secured with a rubber band to allow fermentation gases to escape while preventing contaminants from entering.
Place the jar in a cool, dark place, ideally between 18-22°C (64-72°F), and let it ferment for 7-10 days. Check the fermentation daily, noting any bubbling or cloudiness in the brine, which indicates active fermentation.
After the fermentation period, transfer the chili peppers, garlic, and about half of the brine to a blender. Blend on high until smooth.
Pour the blended mixture into a saucepan. Add the white vinegar and optional sugar, and simmer over low heat for 5-10 minutes, stirring occasionally.
Strain the chili sauce through a fine mesh sieve or cheesecloth into a clean jar or bottle for a smoother texture, or leave it unstrained for a thicker, chunkier sauce.
Let the sauce cool to room temperature, then seal the jar or bottle tightly and refrigerate. The flavor will deepen over time, and the sauce will keep for up to 6 months.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5886 mg | 256% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 36.7 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 3670 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
