Lacto Femented Habanero Hot Sauce | Easy, Homemade Hot Sauce Recipe 🔥

Lacto fermented habaneros make the best hot sauce. The fermentation really amplifies the natural flavor of the pepper, with some cinnamon and other goods to the fermentation as well for added bonus flavor. This is an easy to follow, homemade recipe that anyone can make. I add some carrots, shallot and garlic to help balance the flavors and to tame the heat of the peppers. The sauce itself takes 15 minutes with minimal ingredients. Easy, homemade habanero hot sauce for those that like a spicy sauce.
Some information I leaned and applied to lacto fermenting is from The Noma Guide To Fermentation book by Rene Redzepi and David Zilber, highly recommended to those who are fermentation nerds.

Check out these awesome knives, they are sharp!

Enjoy,
Logan

Happy Cooking!
Full written recipe on the blog

Here's some kitchen equipment I use and/or recommend to get you started!

The Noma Guide To Fermentation Book

Cast iron pan

6 inch chef’s knife

Tomato shark

Stainless steel saute pan

Immersion blender

Fine mesh strainer

Nutribullet

Paring knife

Stock pot set

Dutch oven

Tongs

Mason jars

Fermentation weights

Digital pH meter

Disclamer: As an Amazon Associate, the above are amazon affiliate links meaning I earn a small commission when purchased with no extra charge to you.

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[LogansInnerChef]

For those of you that don't want to cook your sauce, skip the cooking process. Also, take the cinnamon stick out prior to blending.

Removing the seeds and placenta is optional.

[badgerchillsky]

This recipe is exactly what I was looking for without realizing it. Marie Sharp’s habanero sauce is my all time favorite, so I love that this is carrot based like her’s. I can’t wait to try it.

But I can’t help but wonder. Did you break into someone’s house and film this in their kitchen? All black clothes, black beanie, and black gloves 🤔 looking kinda suspect 😅

[mikhaiilwehbe]

Your recipe is AWESOME. I loved the result. I am even using my sauce without straining (I might have overcooked, but, then, the texture is smooth and absolutely wonderful).
Thanks a million for sharing your recipe.

[MrSando]

I don't know how I found this video, but it's incredible.

[dougwright]

Just found your channel. Love it, I love how you don’t over explain everything, can’t tell you how many videos I punched off because of that. I just started a blueberry habanero sauce ferment, can’t wait to see how it turns out. Would love to see more unique hot sauce recipes.

[ComradeVenus]

I made this recipe a few months ago and it was delicious! Its extremely spicy though, so i can only have a tiny amount before its too much. I gifted a bottle to my uncle for Christmas

I should have listened to your advice on some things though, i didnt have a lid on when i cooked and i started coughing a lot from the vinegar fumes. I also didnt use gloves when i chopped the habaneros and my skin was on fire from that. Would not recommend lol

[azgardener]

The recipe looks awesome. I have a bunch of habeneros growing right now and need to pick them. Ive done a similar ferment before and actually dehydrated the pulp that was strained and then used it like crushed pepper flakes. It had a really distint flavor.

[briansblueskitchen]

Absolutely a great procedure. Easy video to follow and most definitely a great sauce
Well done Chef 🔥💣😋💯

[MyAjjisKitchen]

BRING IT!!!🔥🔥🌶🌶🌶. I am going to share this with my son. He will love it! Cheers! Sandee

[petebartlett]

Hey Logan, Pete here, I checked my Hab Vanilla Melon hot sauce, it’s been 9 days now, a few bubbles and an oniony smell as I used them to keep everything under the brine.the ph was 401 so happy with that. I’m planning a 17 day fermentation. I’ll keep you posted.

[macieku]

Świetny przepis, robiłem z innym gatunkiem ostrej papryki i trochę zmieniając proporcje i przyprawy ale trzymając się procesu. Efekt jest zawsze świetny. Dziękuję!

[ThisOldCook]

Got two 3 litre jars of this fermenting right now. Been in 8 days and smells awsome. First time fermenting for me.

[spinderella]

I grew a bunch of hibaneros in my garden and used the other ingredients from my garden (peaches, garlic whips. onion, and oregano). I used a pink Himalayan salt and some Braggs cider vinegar as a coaxing starter. I like your idea with carrots. I'd like to grow some and try that. You can also use wild berries (clean but unwashed) to aid the fermentation because they have natural yeast that coats and powders the berries for aiding lacto fermentation.. I sometimes use juniper berries to aid my ferment because I grow them on my land. I'm going to puree my mix in a few days. Thank you.

[seanmk]

I've done a few batches. This is my 1st firmintation. The last one I made I did not strain it I just kept cutting it with apple cider vinegar until I got right. Good stuff👍

[tepeassydac]

Good stuff! I would definitely wear safety glasses when using the submersible blender. In you eye would be the worst play for a splash. A soup ladle is a good shape for forcing it through a sieve.

[johnmatherne]

Your method to measure the brine and mix it is the best I have seen. I am borrowing it!

[loki_productionz]

Best hot sauce I've ever made. The flavour got more complex and tastier with each passing week. This year I'm growing four habaneros plants rather than one so I can jar all kinds of this stuff

[zakwest]

I'm pretty stoked about this recipe! I have never made sauce before but I have made tepache, a fermented beverage. When making tepache, the addition of cinnamon to the fermentation stage will cause it to be more tangy. I love me some TANG!

[LifestylewithSharon]

Wow that sauce looks amazing. Lovely video, clear instructions and very informative and really interesting. Thanks Logan

[VladimirLadev]

Just made my first jar tonight. Didn't know about the Iodine salt. Thank you! I re-did it with sea salt.