Garlic Fermented Hot Sauce

Garlic Fermented Hot Sauce

Total Time: 20 minutes
Hands-on Time: 20 minutes
Makes: 1 serving

A dash of hot sauce can be the “missing link” that transforms ordinary food into something attention-getting.


4 tablespoons Grey Sea Salt, Fine Grind 1 lb.

4 ounces Birdseye Chili Peppers, Whole 1 lb.

1 teaspoon Roasted Garlic Granules 1 lb.

1-pint canning jar with tight-fitting lid.


Add salt to canning jar, along with just enough water to dissolve it with vigorous shaking.

Add chilies and optional garlic to the jar, packing tightly.

Add water to an inch below mouth of jar.

Close lid and leave at room temperature.

Every few days, open lid just enough to break the seal, then close again.

At some point, you will start to hear gases escaping when you open lid.

Two weeks after you notice this, blend contents of jar in a blender for 30 seconds until no large chunks remain.

If you prefer a smoother hot sauce, strain sauce and discard solids.

Add lime juice to your sauce if you’d like to add some tanginess.

Hot sauce is ready.

Store on counter or in refrigerator.


Food prep gloves will protect skin from the mixes spicy heat.

This recipe also works well with other dried chili peppers.

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