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Home / Seasonal Fall / Fiery Fermented Hot Sauce

Fiery Fermented Hot Sauce

Filed Under: Seasonal Fall, Tracklements Tagged With: Hot Sauce, Peppers, Sauces

fiery-fermented-hot-sauce-pn

This is a delicious hot sauce that you ferment, and then store in the refrigerator. It’s from the Ball All New book. If you haven’t fermented much before or at all, this is a very easy introduction to it.

Ball provides three flavour variations to the sauce that you may wish to consider.

See the variations (below the recipe) before starting to see if any appeal to you.

To be clear, this is NOT a recipe for canning. Ball gives no canning directions. When completed, this product is refrigerated storage only. You can store this in the refrigerator for up to 1 year.

As it’s refrigerated, this is a great chance to use your fancy bail jars, etc, that aren’t currently recommended for home canning.

See also: all hot sauces on healthycanning.com.

Contents hide
  • 1 The recipe
  • 2 Fiery Fermented Hot Sauce
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Recipe notes
  • 4 Reference information
  • 5 Variations
    • 5.1 Variation 1. Sriracha-style
    • 5.2 Variation 2. Yucatan-style
    • 5.3 Variation 3. Asian-style
  • 6 Recipe source
  • 7 Nutrition

The recipe

Jar size choices: Any

Storage method: Refrigerated storage up to 1 year

Yield: 750 ml / 24 oz / 3 cups

Equipment needed:

  • Food processor
  • 1 x litre / quart jar
  • 1 x 125 ml / 4 oz jar to act as a weight
  • Cheesecloth
Print

Fiery Fermented Hot Sauce

A fermented hot sauce from Ball home canning
Course Condiments
Cuisine American
Keyword Hot Sauce
Prep Time 1 hour hour
Cook Time 0 minutes minutes
Total Time 1 hour hour
Servings 750 ml (24 oz)
Calories 7kcal
Metric - US Customary

Ingredients

  • 350 g habanero peppers (¾ lb. Measured before prep)
  • 500 g red peppers (sweet peppers such as bell. 1 lb. Measured before prep)
  • 50 ml water (¼ cup water / 2 oz)
  • 2 teaspoons salt (sea salt or kosher salt. Must be iodine free)
  • 250 ml white vinegar (5% or higher. 1 cup / 8 oz. This is for the very end.)
Metric - US Customary

Instructions

  • Wash peppers, then stem and seed them. Wash again.
  • Cut peppers into chunks, add to food processor.
  • Add water and salt as well to food processor.
  • If following variation (1), add those items now.
  • Process peppers and water until peppers are finely minced.
  • Pour mixture into the 1 litre / quart jar (mixture should come up to the shoulder of the jar.)
  • Set smaller jar or other weight on top of mixture.
  • Cover jar with cheesecloth. Use a rubber band to secure cheesecloth around mouth of jar.
  • Place jar in a dark, cool place (not the refrigerator) on a plate (the plate is to catch any overflow should it bubble a lot.)
  • After a few days, a white yeast known as Kahm will start of form on top.
  • When it does, skim this off on a daily basis or at least every other day. Also clean the rims of the jars and the plate as needed.
  • Replace cheesecloth securely after your regular cleanings.
  • Let fermentation continue until bubbling stops -- about 3 weeks, depending on the temperature of the room it's in (see notes.)
  • Once bubbling stops, then fermentation is complete.
  • Skim off remaining yeast.
  • Add vinegar OR follow variations (2) or (3).
  • Transfer to a clean jar.
  • Label and date the jar.
  • Store in refrigerator for up to 1 year.

Nutrition

Serving: 1g | Calories: 7kcal | Carbohydrates: 1.6g | Protein: 0.3g | Fat: 0.1g | Sodium: 98mg | Fiber: 0.3g | Sugar: 1g

Recipe notes

  • Hot peppers. You can use whatever kind you wish. Aim for 300 g (10 oz in weight) after prep;
  • Bell pepper. You can use another variety of sweet pepper such as shepherd, etc. You want 400 g (14 oz) after prep. You could also use green instead of red, if you won’t be fussed whether the sauce is red or not;
  • For the salt, use a pure un-iodized salt with no anti-caking agents in it. Thus sea salt, kosher salt, canning aka pickling salt, etc.;
  • Do NOT cut back on the salt in this. It absolutely is there for safety, as it ensures only safe bacteria will grow;
  • Ball suggests a good ambient fermenting temperature for this is 18 to 24 C (65 to 75 F);
  • For the fermenting jar, a wide-mouth jar is easier to clean afterwards;
  • For the smaller jar that acts as a weight, Ball is envisaging the standard North American small jelly-size jar like this:

125-ml-jars

Reference information

Australia and New Zealand vinegar strength special notes.

Variations

Variation 1. Sriracha-style

While processing the peppers, add 6 cloves of peeled garlic (or 3 teaspoons bottled minced oil-free garlic) and 3 tablespoons of white sugar (or a few drops of liquid stevia.)

Variation 2. Yucatan-style

After fermentation stops, skip adding the vinegar. Instead, add 250 ml (1 cup / 8 oz) of lime juice (fresh or bottled), 50 g (½ cup / 2 oz) chopped, washed fresh coriander aka cilantro and 2 peeled, minced garlic cloves (or 1 teaspoon bottled minced oil-free garlic).

Variation 3. Asian-style

After fermentation stops, skip adding the vinegar. Instead add 250 ml (1 cup / 8 oz) of rice wine vinegar (5% or higher), 1 tablespoon grated ginger (fresh or from a tube), and 2 peeled, minced garlic cloves (or 1 teaspoon bottled minced oil-free garlic).

fiery-fermented-hot-sauce-106

The assembled jar, ready to stand and ferment.

fiery-fermented-hot-sauce-104

The white Kahm yeast on the surface. This is a good sign; you want this.

Recipe source

Fiery Fermented Hot Sauce. In: Butcher, Meredith L., Ed. The All New Ball Book of Canning and Preserving. New York: Oxmoor House. 2016. Page 264.

Nutrition

Do NOT attempt to make this salt-free. Have a look at our other recipes for low-sodium hot sauces.

Per 1 tablespoon

  • 7 calories, 98 mg sodium

fiery-fermented-hot-sauce-nutrition

* Nutrition info provided by https://caloriecount.about.com

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fiery-fermented-hot-sauce-103

fiery-fermented-hot-sauce-pn2

Tagged With: Hot Sauce, Peppers, Sauces

Filed Under: Seasonal Fall, Tracklements Tagged With: Hot Sauce, Peppers, Sauces

Reader Interactions

Comments

  1. Cassandra

    October 12, 2024 at 12:23 pm

    Do you typically sieve the sauce at the end? Even “finely minced” leaves quite a bit of pepper matter…

    Reply
  2. Kim

    May 08, 2024 at 1:02 am

    I put this together a few days ago but have only just realised that I added the before prep weight (350g chillies, 500g capsicum) as the after prep weight. So far its looking good and smells great! I had a few issues the first couple of days with it being a bit dry on top (the weight wasnt much help), but I kept pressing it down and now its ok. Im on day 3 now and have kham yeast on top and a little bit of bubbling.
    My question is, is this still safe to eat or should i chuck it?

    Reply
  3. Kelli J

    August 19, 2017 at 2:28 am

    I just started a jar of this tonight. I used ghost peppers and jalapenos from my garden. Excited to see how it turns out!

    Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
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