A fiery, probiotic-rich hot sauce fermented the old-fashioned way. This sauce has depth, complexity, and beneficial bacteria that no store-bought bottle can match.
What You’ll Need
Ingredients
- 1 lb fresh hot peppers (jalapeño, cayenne, or mixed)
- 4 cloves garlic
- 1 tablespoon sea salt
- 1 cup filtered water
- 1 tablespoon apple cider vinegar (after fermentation)
Instructions
- Remove stems from peppers. Roughly chop peppers and garlic.
- Blend peppers and garlic into a rough paste.
- Dissolve salt in water. Mix brine into pepper paste.
- Pack into a clean jar, pressing down so liquid rises.
- Cover with cloth and ferment 5-7 days at room temperature.
- Blend smooth, add vinegar, and store in fridge.
Grandma’s Tip
Wear gloves when handling hot peppers! The fermentation mellows the heat slightly while deepening the flavor into something complex and extraordinary.
Gut Health Benefits
Fermented hot sauce provides beneficial Lactobacillus bacteria plus capsaicin, which supports digestive health, metabolism, and circulation.