In the spirit of trying something new, I made this fermented jalapeno hot sauce and it quickly became a favorite. You can also try making it at home any time you feel like adding a bit of spice to your meals.
You Won’t Regret Making This Fermented Jalapeno Hot Sauce
Hot sauce? Sounds Complicated!
Trust me, this whole process takes a few minutes of your time, and the fermentation part is pretty self-explanatory. I love fermenting foods, because it is fun but also easy to do. You do need some time to let the food ferment, and some people find it hard to wait.
For this jalapeno hot sauce, I waited 2 weeks, but decided to add another week for a stronger flavor. Some family members love spicy food, so I thought, the stronger the taste, the better.
As for the cooking part, I used green jalapenos, but only because I already had them, but you can use any pepper or jalapeno you like. I also added a celery heart with the leaves included, garlic, salt, and coriander seeds.
You can replace some of the seasonings if you don’t have what I used. Some good options include mustard seeds, red pepper flakes, and anise seeds. Don’t skip this part, it is what gives your hot sauce a special kick and wonderful aroma.
Overall, I waited about 3 weeks for my fermented jalapeno hot sauce to be ready, but it was worth the wait. I used it with my favorite jambalaya and then later on with some grilled potatoes.
You can pretty much use this hot sauce whenever and however you want, but keep it in the fridge for better flavor. Usually, this fermented hot sauce lasts for up to 6 months, just check every so often to make sure the flavor is still right.
Time to get some spice in your life with this delicious fermented jalapeno hot sauce!
Fermented Jalapeno Hot Sauce
3/4 lb (337 g) green jalapenos, roughly chopped
2 cups (480 ml) non-chlorinated water
1 tsp coriander seeds
1/2 lb (225 g) celery heart with leaves, finely diced
1 medium onion, small diced
1 1/2 tbsp pickling salt
2 garlic cloves, minced
- To create additional brine:
dissolve 1 tsp of pickling salt in a half cup (120 ml) of water
- Dissolve salt in 2 cups (480 ml) of non-chlorinated water to make brine.
- Mix jalapeno with celery, garlic, onion and coriander in a bowl.
- Pack into glass jar, make sure to leave 2 inches (5 cm) of head space.
- Pour enough brine in to cover 1 inch.
- Put spring on top of vegetables then twist lid on.
- Wipe jar, cover with a cloth then store in a cool place (68-72 F or 20-22 C) in your kitchen or pantry.
- Check jar daily to make sure vegetables are still covered in brine. Bubbles should be visible on the surface after 24-hrs.
- In 2 weeks, fermentation should be complete. Ferment 1 more week if a stronger flavor is desired.
- Once desired flavor is reached, remove vegetables from jar.
- Process vegetables and 1/2 cup (120 ml) of brine in a blender, add more brine as necessary to reach desired consistency.
- Use a fine mesh strainer if you prefer a much smoother sauce.
- Wipe jar rim then replace lid with canning lid.
- Refrigerate for up to 6 months.