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Fermented Cayenne Hot Sauce

Hot sauce is so much better fermented. It has a little more complex zip to it.

The fermenting process is easy, anyone can do it! All you need is salt, filtered water and a little time to watch the crock.


1 1/2 tbsps Koster salt

1 quart filtered water


You can make as much as you want, just size up the liquid depending on how many peppers you use.

Chop up the hot peppers and fill a 2 gallon crock about 3/4 full. Cover the peppers with the brine until there is about 1inch of brine covering the peppers.

Weigh the peppers down with a plate and a gallon ziplock bag filled with water. Double bag it to make sure it doesn’t leak.

Cover it with a kitchen towel and let it sit somewhere at room temperature for 2 weeks.

Take the peppers and run them through a tomato processor to remove the skins and seeds.

Add the sauce to a large pot to boil the mixture down by half. I added garlic powder to mine also. I also added a pouch of spices in a pouch to boil with the sauce but not change the color of it. Then removed it before bottling it up.

Bottle up your sauce and get the nachos ready!


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