HOW TO MAKE FERMENTED HOT SAUCE
This is the second half of the fermented hot sauce process, and it is where that jar of pepper mash finally becomes something you can pour, spoon, drizzle, and use at the table.
We started with a 3% fermented hot pepper mash, using the weight of the prepared vegetables to calculate the salt. That mash is made with peppers, tomatoes, onion, garlic, and optional sweet peppers, then left to ferment until it develops that bright, pleasantly sour, peppery aroma that tells you it is ready for the next step.
Once the fermentation is complete, the mash becomes the base for the finished hot sauce.
This is the part I especially enjoy because you are no longer just following a formula. You get to decide what kind of sauce you want. It can stay a little thicker and more rustic, or it can be blended very smooth. You can brighten it with vinegar, adjust the consistency with some of the fermented liquid, or strain it for a thinner, more pourable finish.
The peppers themselves will determine a great deal of the final character. Some batches may be fiery, while others are much more balanced and fruit-forward. Sweet peppers can add body without adding more heat, and tomatoes, onion, and garlic help round out the flavor.
That is one of the reasons I love making hot sauce this way. You are working with the harvest you actually have rather than trying to force every batch to taste exactly the same.
Once finished, fermented hot sauce is useful far beyond tacos. I use it anywhere I want acidity, heat, and a little fermented depth: eggs, breakfast hash, beans, chili, soups, roasted vegetables, grilled meats, marinades, dressings, and dips are all good places to start.
The printable below includes the full 3% mash formula, ingredients, equipment, fermentation method, finishing instructions, fermentation notes, serving ideas, and a place to record your own batch details so you can keep track of the peppers you used and how each batch turned out.
Download the printable below and keep it with your fermentation notes.
If you have not made the mash yet, begin with the 3% Fermented Hot Sauce Mash first. Once that jar has finished fermenting, come back here and we will turn it into hot sauce.
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