We planted peppers in the same style that we plant tomatos. Go big or stay home. There are two rows of pepper plants in the garden, and about half of the plants are jalapenos. They are just now starting to turn red, so I will probably be making this sauce again with the red jalapenos, but since there is a 2 week lead time for the fermentation process, I will post what I have so far. Our peppers are a little hotter this year than last year, but I like the bite of this sauce. It hits hard up front, but doesn’t leave a huge burn and tastes quite good. Next time I might also throw in a couple of onion halves on top to help keep the peppers in the brine and add a little extra something to the flavour.
The process is really simple; it requires 2 weeks to ferment and then you can make it into a sauce. I followed the recipe found here, and the only change was the kind and colour of pepper that I used. I used what I had on hand. Next year I would like to try growing some cayennes too and will make the sauce again with the cayennes.
You’ll need a pint jar or two, depending on how much you’d like to make – I filled 2 jars and it gave me just over a whole pint jar of sauce once it was processed.
Fermented Jalapeno Hot Sauce
- jalapenos peppers, enough to fill two pint jars
- garlic, 4 or 5 cloves per jar
- 2 1/2 tsp sea salt per jar
- water
Wash pepper and cut off stem end. Stuff peppers and garlic in the jars as tightly as possible. Add 2 1/2 teaspoon of sea salt per jar, fill up remaining space with water and screw on lids. Give it a shake and place it someplace cool and dark for 2 weeks. Once the two weeks are up, waz it up (my own technical term) in blender or food processor. It should keep well in the fridge for up to 1 year.
Leave the lid on for the two weeks – don’t take it off, you want the fermentation process to take place. You can keep an eye on it though – if a moldy looking scum seems to form on top, skim it off and carry on. I didn’t have any scum, but when I did open it after two weeks it fizzed like champagne, which is normal. Depending on your blending method, this will be a slightly pulpy sauce.
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lightlycrunchy 
did you go through a canning process with this — I am not very handy dandy but my son wants to make this sauce — so once it is made, how do you keep it? You may have already said this in the directions–but reiterate for an idiot
It’s early morning – you’re far from an idiot. No, I didn’t can it. The fermentation will allow this to keep for up to a year in the fridge.
yippee – cause I do not know how to can (actually I do know how, I just don’t do it) thanks so much for your help–you know you are going to make me a hero in my eldest son’s eyes–and that is such a good thing 🙂
He grows several different types of hot peppers and wants to make hot sauce (knowing that his mom’s idea of baking is copious use of the Pillsbury Doughboy)
Have fun taste testing them all. I wish I’d planted some cayenne this year. I like hot sauce to be red.
I am not sure what we have – he has about three or four kinds of peppers – all hot, hotter, and hottest
I think you had a pic of this a bit back…thanks for posting the recipe today!! It looks great and I like to add as much fermented food as I can to the fams diet 😉 Peppers FINALLY taking on some color here. Perfect timing Heidi.
Hope you’re enjoying the long stretches of quiet in your house this week between 7-3 😉
*anna
I’m sure it’s quiet there, but I’m at work. I should have taken my holidays after summer, maybe..
Haha! The house sighs in the absence 😦
My husband would love this! I am pinning for future making!
I have seen this recipe and the whole idea of fermenting freaks me out! But after reading your post, I’m going to give it a shot. Thanks for the inspiration!
I made fermented pickles too this year and like them. Next up we are trying sour kraut, like my grandparents used to make. I remember helping chop the cabbage when I was a kid.. and then remember the smell of the fermenting cabbage in the house. But it tastes so good.. and it’s good for you, full of beneficial bacteria.
I don’t know what it taste like, but, it looks really good. I do like peppers and pepper sauce. I have got to give this a try.
Happy Fall Gardening
Unfortunately our garden is almost done for the year. There isn’t really a fall garden season for us.
Heidi, this looks really easy. I make something similar but make salsa verde on the stove top with tomatillo tomatoes, peppers, onion and garlic and then into the jars it goes. Or tummies if I have tortilla chips around 🙂
That sounds really good. This is kind of like a Frank’s hot sauce or similar – just green. I wouldn’t be able to eat it like a salsa. More just as a dab here and there, like Frank’s.
You are amazing. Where do you find the time to do this, work outside the home, write your blog and care for your beautiful daughters? Thank you for another good recipe.
It’s all easy stuff, or I wouldn’t do it. And it’s seasonal, thankfully. Quiet time is coming.
Jalapeno caught my eye on this one – my big guy LOVES his hot sauces … on EVERYthing I might add. He looked over my shoulder and told me to print this one Heidi – 🙂
I hope it doesn’t disappoint, if you try it. It’s hot, but tasty.
exactly what he likes – he wants flavour and not just something that burns his innards out. 🙂
I get the feeling you have LOTS of fruit and veg now pickled, preserved, whatever. I’m amazed by all the different receipes you have.
Ohh I love this, I will have to try it.
This is so easy even I could do it. Is there a danger in letting sit longer than two weeks? I’m kind of forgetful. But I know this would be a big hit for certain people in my family. Also, if I wanted to make one a Christmas gift, do you think it would be ok at room temp for a while?
I would imagine you have a few days leeway, just watch for mold forming on top. As for keeping it at room temp – I’d keep it coolish. It’s like old fashioned crock pickles – people just used to keep them in cool cellars.
Thanks for that!
Nice! I have a good amount of peppers in my garden and have been wondering what to do with them all! Thanks!
I’m afraid of fermented food. I think my parents thought things were good for 2 weeks in the fridge and I’ve seen my dad scraping mold off things more than I’d like to admit.
You may have convinced me to give this a go though, it looks pretty yummy.
I grew up eating sourkraut and soured pickles, so it doesn’t scare me too much. Nothing to lose by trying, eh?
For Sure!
This sounds amazing Heidi! I am a giant fan of fermented foods too, bring on the sauerkraut! Love that you have such an awesome harvest coming on, what a treat to see it all happen!
This looks great! Thanks for the recipe. I have a friend who has a small bounty of cayenne peppers in her garden right now, so I’m going to send this to her and see if she wants to make something similar with those. : )
Could you use vinegar instead of water?
Not to ferment it, no. There are other cooked vinegar sauces around the Internet though.
Thanks for your reply. I will try your recipe. I was wondering if you add an onion, would that be okay? I have a ton of peppers so I don’t know what I am going to do with all of them. I have already frozen quite a few whole. Will freezing this kill the good that comes from the fermenting process?
Yes, you can add an onion – no problem. I’m not sure about using the peppers after they have been frozen – they might just mush in the brine – but you could always give it a try and see how it goes. You shouldn’t need to freeze this afterwards – it’ll last for up to a year in the fridge. Mine needs a good shake before each use – it’s pulpy and the liquid and the pulp seperates a bit.
[…] I just can’t look at another tomato and want to do something with it. We’ve also made fermented jalapeno hot sauce, hot pepper jelly, roasted red peppers and caramelized onions that we put in the […]
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Before you use blender on your peppers, do you drain the water off or leave it with the peppers?
You are supposed to blend the peppers and the brine together – it will seperate a little when it sits, you just shake it up before each use. I don’t have a high powered blender, so mine is a bit pulpy, which settles a bit at the bottom of the jar.
Do you blend garlic too?
Yes, everything.
Starting a batch of fermented jalapenos tonight. here too Heidi, little or no fall season for crops. Garlic in now for next year though. Thanks for recipe.