Homemade Jalapeño Hot Sauce

Making homemade Jalapeño hot sauce is super delicious, spicy and rewarding and if you are looking for that sauce to spice up your life? Then look no further!

It starts with lacto-fermenting jalapeños for 5-7 days and then blending with garlic oil to round out the flavor. This hot sauce goes great on breakfast burritos, buddha bowls, and even burgers.

Materials:
Mason Jar (32 oz)
Small jar that fits in mason jar
Kitchen scale
Medium sauce pan
Blender
Knife
Mesh Strainer

Recipe:
4-5 Jalapeños
50 grams salt + a pinch (videos says 5 grams and it should be 5% salt solution)
1 liter filtered water
5 cloves garlic (sliced)
1/2 cup vegetable oil
1/2 cup vinegar

Ferment by allowing the peppers to sit in the brine solution for 5-7 days at room temperature but after blending keep in fridge for long term storage.

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[RecipeswithBen]

Are you excited to make hot sauce at home?

[emilymayspeaks]

Followed your video with fresh jalapenos from my garden, turned out excellent! Thanks for the video/recipe.

[orsie]

When I ferment, I put brine in the small jar instead of water. I’m inspired to make this now. Thank you!

[tutolondonero]

Thank you for just making the sauce and not taking like some of these fools do.
Also lagunitas are the bomb!
Shut out from Vancouver BC.

[MaverickJohnson]

Seems pretty straight forward besides the reverse pour at the end.

[DetlevSchwabe]

Your scale seems to show 50g of salt which is the right amount for a 5% brine when using 1 liter of water. However in the beginning of the video and the description the recipe says only 5g. So which is correct? I am used to 2% brines when fermenting peppers for sauce making.

[ruvarashechitsinde]

Hey I just made mine thanks to your video, how long is the shelf life

[DarlynnNichols]

Thanks for sharing this! During the brine process, do you keep it in the fridge?

[mattstanislen]

what could i do to make it last longer, unrefrigerated? Wanting to make some and ship it to a friend.

[cjeccher]

Does t the vinegar kill the gut health bacteria from the ferment?

[bloodybonescomic]

The salt you used is WAY more than 5 grams.

[Khaotician]

You left a lot of salt in the water, there. Pickling salt will dissolve a lot more easily. 😊

[randbaldwin]

I wish you would narrate instead of using music and titles. You have all the benefits of video at your disposal, why make us read?