Fermented hot sauce made with chipotle peppers. Smoky, spicy and so good!
When I first started fermenting food and drinks at home, I was most excited about developing my own fermented hot sauce recipe. Matt loves to add hot sauce to just about everything and I love it on most things, so I knew this would be something we would be reaching for on a daily basis.
This fermented chipotle pepper hot sauce gives a spicy and smoky flavor that really enhances a lot of different dishes. Of course, it’s a must-have for Mexican night, but there are so many other ways to use it. Try it on your eggs, in your Bloody Mary or add it to a homemade salad dressing recipe for some extra flavor and heat!
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This fermented chipotle pepper hot sauce would also make an awesome gift! It has a long shelf life so you can make up a big batch in the fall and you’ll have gifts for everyone once the holiday season rolls around. You can get hot sauce bottles here. I personally love receiving homemade goodies from friends and family! Especially the fermented kind. 😉
For this Fermented Chipotle Pepper Hot Sauce recipe, you’ll need:
5 large dehydrated chipotle peppers, roughly chopped
1 small white onion, chopped
4 cloves garlic, chopped
3/4 tsp sea salt
1 cup filtered water
Glass jar with lid or airlock device
First, dissolve the sea salt into the filtered water to make a brine and set aside. Then, chop the onion, garlic and dehydrated chipotle peppers. Next, add the onion, garlic and dehydrated chipotle peppers to a small glass jar. Pack the ingredients down to eliminate any air pockets and to encourage the onions to release their juices a bit.
Pour the salt water brine in the jar to completely submerge everything. Top with a glass fermentation weight to ensure everything stays under the brine during the fermentation process. I just started using The Easy Weights from Nourished Essentials and they work perfectly for this recipe.
Put an airlock or lid on your jar and allow to ferment at room temperature for at least 21 days. Many people let their hot sauces and salsas ferment for many months, feel free to experiment. I recommend at least 21 days, as it will give your mixture enough time to develop some amazing flavor!
After 21 days, drain out excess brine and reserve. Process everything else in a food processor. Then add the brine back in until the chipotle hot sauce reaches your desired consistency.
If you prefer a very thin sauce (similar to Tabasco) you can push your final product through a fine mesh sieve. The parts that don’t make it through the sieve can be used a lot of different ways. I like to add some to a salsa I already have on hand or mix it with with peppers and onions for a stir fry.
Fermented Chipotle Pepper Hot Sauce
- 5 large dehydrated chipotle peppers roughly chopped
- 1 small white onion chopped
- 4 cloves garlic chopped
- 3/4 tsp sea salt
- 1 cup filtered water
Dissolve the sea salt into the filtered water to create a salt water brine, set aside
Chop the dehydrated chipotle peppers, onion and garlic
Place those ingredients in a small glass jar
Smash everything down to eliminate air pockets and encourage the onions to begin to release their juices
Pour in salt water brine until everything is submerged
Place a glass weight on top to ensure everything remains submerged under the brine during the fermenting process
Cover jar with airlock device or lid
Allow to ferment at room temperature for at least 21 days
After 21 days, drain out excess brine and reserve
Process everything else in a food processor
Then add the brine back in until the chipotle hot sauce reaches your desired consistency
Emily | Crunchy Mama Science
This looks so tasty! I nominated you for the Blogger Recognition Award on my blog! (:
I know I’m late to the party, but I was able to procure some smoked Serrano peppers and I’m going to try a batch with that.
Never too late! Enjoy!
I’ve just completed my first batch of this salsa, and it’s so delicious we’ve almost eaten all of it in less than a week! Starting a new batch, and trying out red onion, since that’s what I’ve got right now. Great recipe!!
Awesome, glad to hear it!
Should I keep the fermenting ingredients at a coolish room temperature.? I have a closet that tends to heat up in the summer. Should I avoid storing it anywhere that gets warm?
You’re gonna want to keep that temp between 65 – 72 F. Too cold and the ferment will be slow; it’ll take longer to get you to flavor town. Too hot and you’ll risk killing off the bacteria that does the fermenting.
I’m looking forward to trying this soon. Is there a reason for starting with things chopped up fairly large? I’m hoping to have something not too chunky, but not watery either, so my initial thought was to do a fine dice on the ingredients before fermentation. Is there a reason not to do that? Thanks.