Easy Homemade Hot Sauce-Fermented Chilies!

Craving a fiery kick that’s packed with depth and flavor? Learn how to make your own homemade hot sauce using fermented red chilis—perfectly tangy, spicy, and rich, this sauce will elevate everything from tacos to scrambled eggs!

Jump To Recipe

Jump To Video

About This Recipe

Making your own hot sauce at home is surprisingly easy, and the best part is that you can customize it to suit your taste perfectly. With just a handful of ingredients—red chilis, garlic, salt, and water—you can create a flavorful hot sauce that’s better than anything store-bought. The process is simple: fermenting the chilis naturally enhances their flavor, creating a rich, tangy heat that’s complex and irresistible. Once fermented, all you need to do is blend the peppers with vinegar to balance the flavors, strain if desired, and bottle up your homemade fiery goodness.

Fermenting the peppers takes your homemade hot sauce to a whole new level. During fermentation, the natural bacteria break down the sugars in the chilis, releasing those deep, savory flavors along with a touch of tang. It only takes a few days to a week for the fermentation to work its magic, and then you’re ready to blend everything into a deliciously smooth sauce. This step not only boosts flavor but also makes the hot sauce easier to digest and adds probiotics, making it both tasty and healthy!

This homemade fermented hot sauce is incredibly versatile and can be enjoyed with just about anything! Drizzle it over tacos, stir it into soups, or use it as a marinade for meats and veggies—it adds the perfect kick of heat and flavor to any dish. Plus, it’s a fantastic gift for friends and family who love some spice in their lives. Bottled up in cute jars, this flavorful, handcrafted hot sauce makes a thoughtful and personal gift that’s sure to heat up any occasion!

What You Need To Make This Recipe

Chilies: There are many types of chilies you can use to make homemade hot sauce, each bringing its own unique flavor and level of heat. Some popular options include:

Jalapeños – Mild to medium heat, great for a balanced, slightly tangy hot sauce.
Serrano Peppers – A bit spicier than jalapeños, with a fresh and vibrant flavor.
Habaneros – Very hot, with a fruity, slightly sweet flavor.
Cayenne Peppers – Moderately hot, often used for a classic hot sauce with a smooth heat.
Bird’s Eye Chilies – Small but fiery, often used in Southeast Asian hot sauces.
Anaheim Peppers – Mild heat, ideal if you prefer a more subtle spice.
Ghost Peppers – Extremely hot, for those looking for a serious punch of heat.

You can even mix different chilies to create your own custom blend of heat and flavor!

Fine Sea Salt: this is for the fermentation of the chilies.

Water: you’ll need enough water to cover the chilies, this is for the fermentation.

Garlic: adds a rich, savory depth to the hot sauce, enhancing its flavor with a slightly sweet and aromatic punch that complements the heat of the chilies.

Vegetable oil: you’ll need a flavorless oil like sunflower or canola oil, this will be used to cook the garlic and added to the sauce as well.

Vinegar: vinegar is essential for hot sauce because it adds tanginess while acting as a natural preservative, helping to balance the heat and flavors while extending the sauce’s shelf life.

Peaches: this is an optional ingredient, but I like to add something sweet that helps balance the flavors of the hot sauce. Don’t worry, the peaches will not make the sauce sweet. You could also use mango, or just about any fruit you’d like!

How To Make Homemade Hot Sauce

Step 1: Ferment the chilis. Slice the tops of the chilies and chop them in half. Add all of the chilies into a clean mason jar along with fine sea salt and enough water to cover the chiles. Place a heavy object on the chilies to keep them submerged and let them sit in a cool and dark place for 5 days to 2 weeks.

Step 2: Strain the fermented chilies, reserving the brine, and pop them into a blender or food processor.

Step 3: Add vegetable oil into a small saucepan and place it on medium flame. Chop up some garlic and add it to the oil. Cook until the garlic turns a golden brown color and strain the oil into a separate container.

Step 4: Add the toasted garlic into the blender/food processor along with vinegar, peach chunks, salt, and some of the garlic oil. Blend until smooth.

Step 5: Add 3-4 tablespoons of the chili brine and continue to blend until silky smooth. Add more brine if needed until the hot sauce reaches a consistency that you like.

Step 6: This step is optional, but I recommend straining the homemade hot sauce to achieve an extra smooth sauce.

Step 7: Store in an air-tight bottle, or jar and store in the refrigerator for up to 2-3 months.

Storing The Homemade Hot Sauce

To store homemade hot sauce, transfer it to a clean, airtight glass bottle or jar to maintain freshness. Keep it refrigerated, where it can last for 3 to 6 months. Always use a clean utensil when serving to avoid contamination, and if the sauce develops any off smells, flavors, or visible mold, discard it immediately.

Pro Tips

Use gloves when handling hot peppers to avoid skin irritation and prevent the oils from getting into your eyes or skin.
Ferment longer for more flavor – If you prefer a deeper, tangier flavor, let the peppers ferment for up to 2 weeks instead of just a few days.
Adjust the heat – Mix different peppers (like habaneros and jalapeños) to control the heat level. Removing seeds and membranes can also reduce spiciness.
Balance with sweetness – If the sauce is too acidic or spicy, a touch of honey, sugar, or fruit (like mango or peaches) can help balance the flavors.
Strain for smoothness – For a silky texture, strain the sauce after blending to remove seeds and skins.
Experiment with flavors – Add ingredients like roasted onions, or smoked paprika to enhance the complexity of the sauce.
Let it sit – Allow the sauce to sit for a few days after bottling to let the flavors meld even more before using it.

FAQ’s

How long should I ferment the peppers?

Ferment the peppers for 5-7 days for a balanced flavor. For a deeper, tangier taste, you can extend the fermentation to 2 weeks.

Do I need to use vinegar in my hot sauce?

Yes, vinegar adds acidity to balance the heat and acts as a natural preservative to extend the shelf life.

What kind of peppers can I use?

You can use a variety of peppers like jalapeños, serranos, habaneros, or cayenne peppers. Mix them to customize the heat and flavor.

How spicy will my hot sauce be?

The spiciness depends on the peppers you choose. You can control the heat by selecting milder or hotter varieties or removing the seeds for less heat.

How long does homemade hot sauce last?

Stored in the fridge in a clean, airtight container, homemade hot sauce can last 3 to 6 months.

Why is my hot sauce too acidic?

If your sauce tastes too acidic, you can balance it by adding a touch of sweetness, such as honey, sugar, or a bit of fruit.

Can I make the sauce smoother?

Yes! You can strain the sauce after blending to remove seeds and any large pepper skins for a smoother texture.

How can I adjust the thickness of my hot sauce?

To make it thinner, add more brine water. To thicken it, reduce the liquid content during blending or add extra peppers.

Can I add other ingredients for flavor?

Absolutely! Feel free to experiment with roasted onions, herbs, or spices like cumin or smoked paprika to enhance the flavor.

Can I use the hot sauce as a gift?

Yes! Homemade hot sauce makes a fantastic gift, especially for spice lovers. Just bottle it in cute jars and decorate them for a personal touch.

If you love making your own homemade, and healthy treats try my Homemade Chocolate Hazelnut Spread and my Homemade Butter.

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Recipe Card

Homemade Fermented Hot Sauce

Prep Time: 10 min

Cook Time: 5 min

Total Time: 20-25 min (not including the fermentation process)

Course: Condiments/Sauces

Calories: 605kcal (for the entire yield)

Ingredients

For the brine

270g-250g chilies (I used Fresno chili peppers and some Jalapeños)
1 3/4 tbsp fine sea salt
water, room temp. (enough to cover the chilies)

For the hot sauce

Fermented chilies
5-6 large cloves of garlic, sliced
1/4 cup vegetable oil (60ml)
1/4 cup white distilled vinegar (60ml)
1/2 a peach, chopped *optional
salt, to taste
4-8 tbsp brine (from chilies), as needed to reach your desired consistency

Equipment/Utensils

1 lt mason jar, must be clean!
Chopping board and knife
a small ramekin or heavy object (to keep chilies submerged during fermentation)
Blender/Food processor
Medium-sized bowl
Strainer
Air-tight glass bottle or jar, to store the homemade hot sauce

Instructions

Ferment the Chilies: Slice the tops off the chilies and chop them in half. Place the chopped chilies in a clean mason jar. Add fine sea salt and enough water to fully cover the chilies. Place a heavy object on the chilies to keep them submerged, I used a small ramekin. Store the jar in a cool, dark place for 5 anywhere between 5 days to 2 weeks.
After fermentation, strain the chilies, reserving the brine. Transfer the drained chilies to a blender or food processor.
In a small saucepan, add vegetable oil and heat over medium flame. Finely chop the garlic and add it to the hot oil. Cook until the garlic turns golden brown, then strain the oil into a separate container.
Add toasted garlic, vinegar, peach chunks (if using), and salt (to taste) into the blender with the fermented chilies. Pour in a few tablespoons of garlic oil and blend until smooth.
Add 3-4 tablespoons of reserved chili brine to the blender. Blend until silky smooth, adjusting with more brine if needed.
For extra smoothness, strain the hot sauce through a fine mesh sieve. Transfer the hot sauce into an airtight bottle or jar. Store in the refrigerator for up to 2-3 months.
Enjoy your homemade hot sauce as a delicious addition to your favorite dishes!

Nutrition (for the entire yield)

Calories: 605.31kcal

Total Fat: 56.32g

Carbs: 25.91g

Sugars: 11.44g

Protein: 5.38g

Sodium: 11252.92mg

Fiber: 3.64g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **