Fermented Cayenne Pepper Hot Sauce

  • Author: Katie Kimball
  • Category: condiment


Fermentation adds valuable probiotics to a spicy condiment, and it’s so easy to do!


  • Cayenne peppers, enough to fill a pint jar
  • 35 cloves garlic, peeled
  • 2 1/2 tsp. salt
  • water to fill the jar to the top


  1. Wash the peppers (you don’t even have to remove the stems if you don’t want to).
  2. Place the garlic in the bottom of the jar.
  3. Fill the jar with peppers, attempting to press them in firmly so that they sort of hold each other down to prevent floaters from poking out of the liquid.
  4. Either add the salt (Use the code kitchenstewardship for 15% off of your first purchase) and water and simply shake to dissolve, OR ensure success by heating 1/2 cup of water and dissolving the salt into it. Once cooled to body temp or below, pour the water into the jar and add more to cover all the peppers completely.
  5. Put a lid on the jar and ferment in a dark place (cupboard is fine) for 2 weeks. I usually set a calendar reminder so I don’t forget to get it out. (You can use an airlock, see below, or just a regular lid.)
  6. After 2 weeks, pour the contents of the jar into a blender and puree into a smooth sauce. Store in the jar in the refrigerator for up to a year. (I don’t recommend using two-part canning lids with a ring, because they’ll corrode with this recipe. Use a plastic lid.)


Recipe adapted from Frugally Sustainable.