Hot Sauce
A fiery, tangy hot sauce with a smooth, pourable consistency. Made from fresh red chili peppers fermented with garlic and blended with vinegar, this homemade sauce delivers clean heat and bright acidity that wakes up any dish — from eggs to tacos to fried chicken.
For 16 servings
- prep · ~2 min
Make the brine.
Dissolve 1.5 tsp salt in 2 cups filtered water to create a 3% brine solution. Stir until fully dissolved.
TIPUse non-iodized salt — iodine can inhibit fermentation. - prep · ~3 min
Pack the peppers and garlic into the jar.
Place the chopped chili peppers and peeled garlic cloves into the sterilized quart jar. Pour the brine over until everything is fully submerged, leaving about 1 inch of headspace at the top.
TIPUse a fermentation weight or a small brine-filled zip-top bag to keep the peppers below the liquid surface — anything exposed to air can mold. - rest
Ferment for 1 week.
Cover the jar with cheesecloth and secure with a rubber band. Place in a cool, dark spot away from direct sunlight. Let ferment for 7 days. You should see small bubbles and the brine will turn cloudy — that means it's working.
TIPFermentation time can range from 5 to 14 days depending on room temperature. Warmer rooms ferment faster. Taste after 5 days to check the tang. - prep · ~2 min
Strain the fermented peppers.
Once fermentation is done, drain the peppers and garlic in a fine mesh strainer, reserving the brine. Pick out the garlic cloves and set them aside with the peppers. Discard any peppers that look slimy or off.
- mix · ~2 min
Blend peppers, garlic, vinegar, and salt.
Transfer the drained peppers and garlic to a blender. Add the white vinegar, 0.5 tsp salt, and 0.25 cup of the reserved brine. Blend on high until completely smooth, about 2 minutes.
TIPAdd more brine a tablespoon at a time if the sauce is too thick for your liking. - boil · ~10 min
Simmer the hot sauce.
Pour the blended mixture into a small saucepan. Bring to a gentle simmer over medium heat and cook for 10 minutes, stirring occasionally. This stops fermentation and deepens the flavor.
TIPSimmer gently — boiling too hard can mute the bright pepper flavor. - prep · ~5 min
Strain and bottle the sauce.
Pour the simmered sauce through a fine mesh strainer into a clean bowl, pressing with a spoon to extract maximum liquid. Discard the solids. Funnel the smooth liquid into a sterilized glass bottle or jar and let cool completely before sealing.
- serve
Shake well before each use.
Store in the refrigerator. The sauce will keep for up to 6 months. A little separation is natural — just shake before using.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use non-iodized salt for the brine, as iodine can inhibit the fermentation process.
- 2Keep the peppers fully submerged under the brine using a fermentation weight to prevent mold growth.
- 3Taste the brine after 5 days — the sauce will be tangier the longer you ferment, up to 14 days.
- 4Simmer the blended sauce gently; a hard boil can dull the bright, fresh pepper flavor.
- 5Strain through a fine mesh sieve for the smoothest, pourable texture — discard the solids.
- 6Store the finished hot sauce in the refrigerator; it stays vibrant for up to six months.
- 7Shake well before each use, as natural separation will occur over time.
Adapt it for your goals.
Smokey Chipotle
Replace 100g of fresh red chilies with dried chipotle peppers (rehydrated). This adds a deep, smoky heat that's excellent on grilled meats and tacos.
Fruity Mango HabaneroFruity Mango-Habanero
Swap half the red chilies for habaneros and add 1 cup of ripe mango chunks to the blender. The mango sweetness balances the intense heat, creating a tropical hot sauce perfect for seafood or stir-fries.
Herbaceous GreenHerbaceous Green
Use green chilies (like jalapeños or serranos) and add a handful of fresh cilantro or epazote to the blender. This yields a bright, herbal sauce ideal for eggs and rice dishes.
Extra Garlic RoastedExtra-Garlic Roasted
Roast the garlic cloves (and half the peppers) in a 400°F oven for 15 minutes before fermenting. Roasting mellows the garlic and adds a caramelized sweetness to the final sauce.
Why this is on our healthy list.
Rich in Vitamin C
Red chili peppers are an excellent source of vitamin C, which supports immune function and skin health.
Natural Probiotics (Before Simmering)
The live fermentation process cultivates beneficial Lactobacillus bacteria, which can support gut health if the sauce is enjoyed un-simmered.
Low in Calories and Fat
This sauce is primarily chili peppers, vinegar, and garlic — naturally low in calories and free from added oils or sugars.
Contains Capsaicin
Capsaicin from chili peppers is known for its metabolism-boosting and anti-inflammatory properties.
Garlic's Antioxidants
Garlic provides allicin and other sulfur compounds that contribute to heart health and antioxidant defense.
Frequently asked questions
A lack of bubbles usually means the temperature is too cool (below 65°F). Move the jar to a slightly warmer spot, like the top of the fridge. If no activity after 72 hours, the brine may be too salty or the peppers treated with preservatives.
