• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Traditional Cooking School by GNOWFGLINS

Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight.

Join 12,000+ families served since 2010!

  • Join Now
  • About
    • About Wardee & TCS
    • Our Team
    • FAQs & Help
    • Contact
  • Recipes
  • Blog
    • Recipes
    • Archives
  • Podcast
    • #AskWardee
    • Know Your Food with Wardee (retired)
  • Shop
    • Bible-Based Cooking Program
    • Print Textbooks
    • eBooks & eCourses
    • Recommended Tools & Supplies
    • More Books We Love
    • Complete Idiot’s Guide To Fermenting Foods
      • Errata
  • Login
You are here: Home » Food Preparation » Raw Fermented Hot Pepper Sauce

Everything you need to know about the healthful, probiotic, soda-like beverage Kombucha... how to make it, store it, flavor it, SCOBY care, troubleshooting, and MORE! Click here to download the “Ultimate Kombucha Guide” eBook FREE!

Raw Fermented Hot Pepper Sauce

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Jump to Recipe Print Recipe
Print Friendly, PDF & Email

Tangy, spicy and full of gut-friendly probiotics, this raw lacto-fermented hot pepper sauce will kick your favorite foods up a notch (or three!). Try it on eggs, roasted veggies, tacos, grilled meats, and more!

Homemade hot sauce in a small jar surrounded by garlic, hot peppers, onion, and tomatoes. Text overlay says: "Raw Fermented Hot Pepper Sauce"

Once upon a time, I had a recipe for something called “hot pepper salad”.

Why was it called “hot pepper salad”? I don’t know! Salads are typically cold and made with fresh veggies… This was a chunky canned concoction.

In addition to its confusing moniker, it had 3 cups of white sugar and Accent seasoning (straight-up MSG, folks — no thank you!).

Despite all of this, I loved it! But then I learned about Real Food, and couldn’t justify eating it anymore… until I made my own!

Out with the old, in with the new!

In this case, new being tangy, spicy, fermented goodness! And if you have a hard time waiting for your veggies to ferment (like me), good news: it takes just a couple days! (Sooner if it’s warm.)

A Word Of Caution

Always wear gloves when handling hot peppers!

Capsaicin (the compound in peppers that makes them hot) does not wash off easily. Even after washing dishes several times, lots of hand-washing, and a shower, I still got a nasty surprise when taking my contacts out in the evening after neglecting to wear gloves! 😛

Even milder peppers like banana peppers, can burn your hands when you handle large quantities. I discovered this the hard way too, after a day of canning banana peppers.

“I won’t need gloves for these… they’re not that hot!”

Wrong. So. Very. Wrong.

If this happens to you (don’t let it!), slather your hands in cold, prepared yellow mustard. Both the turmeric and vinegar are anti-inflammatory and will provide nearly instant relief. Reapply several times if necessary.

Homemade hot sauce in a small jar surrounded by garlic, hot peppers, onion, and tomatoes.

Veggies + Salt + 48 Hours = Super Easy Raw Fermented Hot Pepper Sauce

That’s all it takes to make this delicious, gut-healthy condiment! Let’s get started!

Homemade hot sauce in a small jar surrounded by garlic, hot peppers, onion, and tomatoes.
3 from 4 votes
Print

Raw Fermented Hot Pepper Sauce

Easy, tangy, spicy and full of probiotic goodness, this lacto-fermented hot pepper sauce will kick your favorite foods up a notch (or three!). Makes 1 pint.
Course Condiment
Cuisine American
Prep Time 20 minutes
Fermenting Time 2 days
Total Time 2 days 20 minutes
Servings 96 teaspoons
Calories 2 kcal
Author Dawn Yoder

Ingredients

  • 1 1/2 cups jalapeños sliced, remove seeds and membranes for milder sauce
  • 1/2 cup onion sliced
  • 2 cloves garlic fresh, sliced thinly
  • 1 1/2 cups roma tomatoes pureed (about 4 tomatoes)
  • 1/2 teaspoon ground allspice
  • 1 teaspoon sea salt
  • 2 to 3 teaspoons raw honey coconut syrup, stevia, or other preferred sweetener, to taste (optional)

Instructions

  1. Add sliced jalapenos, onions, and garlic to a clean and sterilized pint Mason jar.
  2. In a small bowl or glass measure, combine tomato puree, allspice, and sea salt.
  3. Pour mixture into the jar.
  4. OR, for smooth sauce, blend all ingredients together and then combine in sterilized pint Mason jar.
  5. Gently tap the jar to dislodge air bubbles and pack the veggies down well into the liquid (if you have a Pickle Packer or Prepper Pro, use it!).
  6. Add fermenting weights to keep the veggies submerged.
  7. Secure the jar with your preferred fermenting lid or airlock.
  8. Leave on the counter for approximately 48 hours (less if warm).
  9. Add optional sweetening, to taste.
  10. Puree, if desired and not already smooth.
  11. Store in the refrigerator.

Recipe Notes

  • Tangy, spicy, fermented goodness! And if you have a hard time waiting for your veggies to ferment (like me), good news: it takes just a couple days! (Sooner if it's warm.)
Nutrition Facts
Raw Fermented Hot Pepper Sauce
Amount Per Serving
Calories 2 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 25mg1%
Potassium 13mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 46IU1%
Vitamin C 2mg2%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

I leave my veggies whole for fermenting, then puree them into a sauce, but you can also puree them before fermenting.

Although the original recipe is sweet and chunky, my version is good savory, sweet, chunky, or smooth! Take your pick. If you want to try it sweet (and I highly recommend it), add up to a tablespoon of your favorite natural sweetener (honey, coconut syrup, stevia) after the ferment is finished.

Want to make the sauce milder? No problem! Since the majority of capsaicin in jalapeños is in the seeds and membranes, simply remove the seeds and cut out the membranes before fermenting. Or, increase the amount of tomato puree. Be sure to increase the salt proportionally, too.

Put This Raw Fermented Pepper Sauce On All The Things!

This is a wonderful way to spice up all your favorite foods. Surprisingly, my son liked it too, even though I’m usually the one who likes spicy foods!

Try fermented pepper sauce on or in…

  • Eggs — scrambled, fried, omelettes, quiches, egg casseroles (add a dollop of sour cream if it’s too spicy for you)
  • Grilled meats
  • Quesadillas, tacos, burritos, or any Southwestern dish
  • Salads
  • Roasted veggies
  • Meatloaf
  • Cottage cheese
  • Mayonnaise (think spicy sandwich spread)
  • In place of ketchup, or anywhere you want a spicy, tangy sauce!

Will you try this fermented pepper sauce? What will you put it on?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Condiments, Dips, & Spreads Condiments, Dips, & Spreads (Gluten-Free) Fermented Condiments Fermenting & Culturing Food Preparation Fruits & Vegetables Recipes Sauces Sauces (Gluten Free)

About Dawn Yoder

Dawn is a wife, homeschooling mom, and grandma who blogs at Oh Sweet Mercy. She loves learning, teaching, cooking, photography, crocheting, reading, and riding the Harley with her wonderful, hard-working hubby. She also has a small flock of chickens and constantly fights with a pack of shiny, sparkly squirrels.

Reader Interactions

Comments

  1. Joan says

    July 22, 2017 at 11:14 am

    What could be used instead of the tomato? One of my family members is extremely allergic to tomatoes.

    Reply
    • Kathy says

      July 24, 2017 at 12:10 pm

      Hi Joan, My son uses hot pepper sauce on most of his food. We’ve tried several brands over the years that have had a variety of ingredients. Most are primarily peppers and vinegar. Some have included carrots and only a few have tomatoes. Since carrots are sweet, you may not need to add sweeteners. Looking forward to fermenting our own using the recipe Wardee recommends as it will save us from buying the bottles of hot sauce and pepper relish at the store and we can use the peppers from our garden (besides Jalapeno peppers we also grow Ghost peppers). Blessings, Kathy

      Reply
  2. Barbara L Ostermann says

    July 26, 2017 at 11:53 am

    Hello! I see it says lacto-fermented……but where’s the whey, then? Or am I missing something? Thank you! 🙂

    Reply
    • Andy McCutcheon says

      August 1, 2017 at 12:11 am

      Lacto fermentation is not related to milk or milk by-products. Whey is used as a starter culture to accelerate the fermentation process but it will quite readily ferment out on it’s own without added assistance. Adding whey however will in most cases give a more even fermentation process and a better end result in my opinion?

      Reply
      • Barbara L Ostermann says

        August 2, 2017 at 4:50 pm

        Thank you so much! I’ve been reading up about it here: http://www.culturesforhealth.com/learn/natural-fermentation/what-is-lacto-fermentation/

        🙂

        Reply
  3. Sherrie says

    July 31, 2017 at 6:11 pm

    I puréed all the in my pint jar, there isn’t need for any weights is there, if everything is already puréed?

    Reply
3 from 4 votes (4 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi and Welcome!

I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!… like I was. Click here for more…

Recently on the Blog

  • Fizzy Apple Cider Switchel (VAD)
  • VitaClay Review & Buyer’s Guide
  • How to Make Healthy Cookies #AskWardee 006
  • Bean and Barley Soup (Instant Pot, Stove Top)
  • Soaked Spelt Banana Bread (VAD)
  • Ancient Grains 101
  • How to Heal Digestive Issues Naturally (Leaky Gut, SIBO, IBS, Celiac & more)
  • How To Meal Plan In 4 Easy Steps (KYF103)
  • Debunking 4 Sourdough Myths (& How To Overcome Them)
  • How To Use A Pressure Cooker 101

Recently Commented

  • ronald ryan on 10 Tips For Using A Gas Grill As An Oven
  • Julia on How To Make Sour Cream
  • KM on The Best Sourdough English Muffins (Traditional Recipe)
  • Kathryn on Ginger-Lemon Mocktail: The Perfect Summer Drink
  • Anonymous on Anatomy of a Blended Soup
  • Brenda on Sourdough Nutty Cereal (like Grape Nuts)
  • Shirley Ehler on Gluten Sensitivity & Sourdough: Is Sourdough Gluten-Free?

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Before Footer

g-NOWF-glinz

…are what we eat! God’s Natural, Organic, Whole Foods, Grown Locally, In Season.

We love working with other Christian families who love good food and want to eat according to God’s design…

Not only because we believe it’s the healthiest way, but because we want to give Him glory for creating good food as the best medicine!

Learn more about GNOWFGLINS here…

https://www.youtube.com/watch?v=IOcH27DM1dI

Eat God’s Way Cooking Program

Our Eat God’s Way cooking program is for Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!

Join 12,000+ families served since 2010! Learn more here…

Copyright © 2025 Traditional Cooking School by GNOWFGLINS • About • Help • Privacy • Partners

Photo collage of tomatoes, garlic, and homemade hot sauce in a small jar surrounded by garlic, hot peppers, onion, and tomatoes. Text overlay says: "Raw Fermented Hot Pepper Sauce"
Homemade hot sauce in a small jar surrounded by garlic, hot peppers, onion, and tomatoes. Text overlay says: "Raw Fermented Hot Pepper Sauce"
Photo collage of tomatoes, garlic, and homemade hot sauce in a small jar. Text overlay says: "Probiotic Hot Pepper Sauce (tangy, fermented & spicy!)"
Photo collage of tomatoes, garlic, and homemade hot sauce in a small jar. Text overlay says: "Lacto-Fermented Hot Pepper Sauce (tangy, probiotic & spicy!)"
Photo collage of tomatoes, garlic, hot peppers, and homemade hot sauce in a small jar. Text overlay says: "Fermented Hot Pepper Sauce (just salt + veggies + 48 hours!)"
Photo collage of tomatoes, garlic, hot peppers, and homemade hot sauce in a small jar. Text overlay says: "Lacto-Fermented Hot Pepper Sauce (tangy, probiotic & spicy!)"
Photo collage of tomatoes, garlic, hot peppers, and homemade hot sauce in a small jar. Text overlay says: "Raw Fermented Hot Pepper Sauce (tangy, probiotic & spicy!)"
Homemade hot sauce in a small jar surrounded by onion, garlic, tomato, and peppers. Text overlay says: "Homemade Hot Pepper Sauce (tangy, probiotic & spicy!)"
Photo collage of tomatoes, garlic, hot peppers, and homemade hot sauce in a small jar. Text overlay says: "Lacto-Fermented Hot Pepper Sauce (just salt + veggies + 48 hours!)"
Photo collage of tomatoes, garlic, hot peppers, and homemade hot sauce in a small jar. Text overlay says: "Raw Fermented Hot Pepper Sauce (enjoy on eggs, grilled meats, tacos & more!)"
Homemade hot sauce in a small jar surrounded by tomatoes, garlic, onion, and a hot pepper. Text overlay says: "Raw Fermented Hot Pepper Sauce (gut-healthy condiment!)"
Photo collage of tomatoes, garlic, hot peppers, and homemade hot sauce in a small jar. Text overlay says: "Probiotic Hot Pepper Sauce (tangy, fermented & spicy!)"

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.