Have you heard of lacto-fermented peppers? It’s the process of fermenting hot peppers in a salt brine instead of using vinegar. Basically, mad scientist stuff. But for real, it’s actually very easy and doesn’t take long to make. Once your fermented jalapenos are ready, you can then whip up a batch of this homemade lacto-fermented hot sauce using this recipe.
Humans have been fermenting foods forever by partnering with microorganisms to create flavorful masterpieces. The process of fermentation has created some of our best work! Beer, wine, and hot sauce to name a few.
Did I mention this sauce packs a huge flavor? After a few days of active fermentation and you’ll smell the tangy aroma of onions and peppers when you walk in the house. Wow!
We’ve been making this hot sauce for years and still love the flavor. While there are endless variations on this recipe, we like to keep it simple. Check it out.
Lacto-Fermented Jalapeno Hot Sauce Recipe
Equipment
- 1 Quart Mason Jar
- 1 Jelly Jar (or weight)
Ingredients
- Jalapeno peppers, green or red (enough to fill the jar 3/4)
- 1/4 Onion, sliced thin
- 4 Garlic cloves, smashed
- Sea salt, (ratio of 1 tsp / cup water)
- Water, non-chlorinated
Directions
- Rinse or wash your mason jars and jalapenos.
- Slice jalapenos into rounds and fill your mason jar 3/4 full.
- Slice your onions, smash your garlic, and add to jar up to the neck of jar.
- Fill a 2 cup glass measuring cup and mix in 2 tsp salt.
- Pour brine into mason jar to cover contents just below the neck of jar. For overflow, place jar on a plate.
- Place jelly jar in mouth of mason jar to weigh down all ingredient below the surface of the bring. IMPORTANT!
- Leave a room temperature on the counter and let ferment to taste.Ā For us, since our house is about 74 degrees, three days is perfect for fermented peppers as a topping. For hot sauce, two weeks to one month makes a good tangy vinegar flavor.
- If you’re making hot sauce, add to a blender and blend smooth.
Why Is My Hot Sauce Separating?
This homemade-style hot sauce ends up separating when left alone so I just give it a shake before use and for us it’s good to go. If you want to use this sauce as a spread or more of a garnish to spoon out, you have a few choices. The problem is after you’ve blended your hot peppers and brine, what you now have is an “emulsion” or multiple liquids that don’t agree to combine. Oil and vinegar probably come to mind.
To make your hot sauce thicker:
- Use less brine. This will thicken up the hot sauce, but it will still separate over time.
- Add oil. Along with less brine, blend together.
- Add mustard. Curiously, some recipes that call for mustard haven’t added it for flavor but as a thickener.
- Try xanthan gum. During blending, add xanthan gum as an emulsifier to thicken into a stable liquid.
Since I don’t feel the need to permanently thicken my sauce or add anything unnecessary, a good shake is all I need. Some people have issues with the last item on the list, xanthan gum, but bakers who bake gluten-free breads know this ingredient very well as a thickener. Whether you use any of these tips, it’s up to you.
How long does hot sauce last?
It depends. Technically hot sauce can last a LONG time, that is if you don’t care about flavor. I’ve found that if you let it fully ferment, making hot sauce without vinegar is very shelf stable. The natural lacto-fermentation process creates hot sauce I’ve stored in my refrigerator for years, but the downside is after a short time the flavor deteriorates. If you taste sauce that’s much older it has almost a stale flavor akin to very old canned food.
So while yes if you don’t see any mold and if it stayed below the surface of the brine it will probably still be good, but if you want the best flavor and nutrition, use it up! We make these creations to enjoy them at their best and to tingle our taste buds. Use and enjoy!
I hope you’ve enjoyed this recipe as much as we do.
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