Fermenting peppers for hot sauce

Seasoned with fresh garlic this fermented hot sauce is rich with flavor, bright and fiery. Use a variety of ripe, hot peppers for the best flavor. Red jalapeños, cherry bomb peppers, Scotch bonnets, and aji amarillo chilis all work well, especially when mixed together.

With only 15 minutes of hands-on time, this fermented hot sauce is well worth the effort. This fiery ferment can be made milder or hotter to suit your tastes and is a delicious, healthy condiment!

With a little help from lacto-fermentation, you can have a complexly flavorful and unique condiment. Learn how to make a fermented hot sauce that is fresh and lasting.

This homemade lactofermented hot sauce will add a deliciously spicy kick to any meal!

Are you a hot sauce lover? I am too. But I really don’t like spending $5 to even $10 on fancy hot sauces! Plus, most of them, even if they say “natural” or “organic,” still have chemical additives. My hot sauce recipe I’m sharing here is fermented, which means it is naturally preserved, and has all

Right on the heals of finishing the Green Chili Sauce ft. Barley Koji*, it’s finally time to start the big batch of hot sauce I make each year with all of the available peppers in my garden!

Making fermented peppers at home, to make hot sauce, is easy! Fermented Hot Sauce is a great way to use your all of your chili peppers at the end of the season!

This small batch homemade fermented hot sauce recipe is a wonderful way to use fresh summer peppers from the garden or farmer’s market.

A fiery homemade hot sauce made with habanero peppers, vinegar, and lime juice, perfect for adding a spicy kick to your favorite dishes.

Who needs sriracha when you have homemade fermented hot sauce? This hot sauce recipe is so easy to make and incredibly delicious - it's the best hot sauce in the world!