How to make Fermented Hot Sauce

In this episode we learn how to make our first Fermented Hot Sauce using peppers we have grown! This is the final episode in this series, From Seed to Sauce - Chillichumps Beginners Guide to Growing Peppers.

I like these lids, but I don't like the airlock that comes with it, especially for longer fermentations. They work fine for the shorter fermentations.
Alternatively, get these lids without the holes:

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If you haven't seen the other episodes, check out this playlist:

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Note: All information provided by ChilliChump is furnished only for educational/entertainment purposes only. You agree that use of this information is at your own risk and hold ChilliChump harmless from any and all losses, liabilities, injuries or damages resulting from any and all claims.

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[B_Rand_On]

@Chillichump Excellent! Just waiting for my peppers to finish ripening. Is there a reason that you prefer to chop your peppers as opposed to creating a mash(like tobasco) prior to fermentation?

[janicecarey]

lol! "you might want to use gloves" as he uses his bare hands. I grew up in New Mexico and we always roasted our peppers. The first time I did it, I put them in my toaster oven and the fumes were so strong that I felt like I was choking to death! I had to stop the oven and leave the house for a while because I just could not breathe! I will be watching all your videos from now on. You do a great job!

[charlesdang]

You can avoid chopping and get the same results by cutting them directly into the jar using kitchen shears. When harvesting the peppers, I use scissors to retain a bit of stem so I can have something to hold on to when cutting with scissors. I believe it is a time saver and it's cleaner, too. Great channel, by the way!

[MarvelousLXVII]

One of the many things I’m getting from your videos is how superior the metric system is. The US really needs to switch over. Great video as usual.

[ChrisInScotland]

I know this is an old playlist but still people watching!! Got three types of seeds from Etsy planted, two seem to be germinating already so got fingers crossed.

I got impatient after seeing this sauce video and bought some fresh chilis to experiment with. Got a batch fermenting today. Will update in two weeks and see if it worked!

[Randy_Smith]

Great video. Yours is the first tutorial that I've seen that goes into how to add vinegar to make the sauce shelf stable and it is much appreciated. Thanks!

[boboscurse]

Just made the first batch of the season. Absolutely perfect for the whole family to enjoy. I took good notes. 54 cayennes yielded 6 ounces of finished sauce. I'm growing 26 cayenne plants.
I need more more MORE. This is the kind of sauce you use every day and share with friends and family.

[dnyo]

Ive been doing this every gear for the past few and it allways makes such a good result.

[monkeypuzzlefarm]

With the leftover liquid from the ferment, you just need to add a cup of vinegar for a smaller amount, or two cups for a larger amount. This will turn the 'waste' into a Tabasco-style hot sauce. Yummy and also shelf stable.

[burnnfly]

I’ve used the pepper brine to pickle hard boiled eggs; also, when adding peppers to my sauerkraut, I use pickled peppers, and add the brine.

[richardhewer]

Glad you made a small batch. Many thanks for the series. Learnt a lot.

[rloz]

I just spent 20 minutes picking my birds eye chilli bush, had an ABSURD amount of chillis and nothing to do with them. Turned to trusty chillichump, and as always you're providing the goods! Just made this exact recipe and now am waiting patiently for some delicious hot sauce. Thanks man, you're the best, much love from Australia :)

[jonathanhughes]

After all these years. Learning From you I have only ever used enough vinegar to flavor the sauce just right. The most important key is to keep everything sterile. I have never had a bad ferment and I have never had a sauce go bad. because of your tips. Your first series is one of the best.

[rloz]

I just finished making this! SOOO delicious, I ended up using almost my entire birds eye chilli bush and let me tell you, it's hot. Bloody hot. I can just about hear my mouth sizzling but it's definitely worth it, such a fun and easy thing to make!

[mollitu]

Just pureeing my fermented hot chilis now. My chopped/mash ferment went 5 months. Very HOT. Adding lemon juice and apple cider vinegar for proper acidity.
Thanks for the tips! Great channel!

[mattmiller]

Every year I revisit this video. It is very informative, thank you Sean.

[Gothbrooks]

This has been an excellent beginners series, ( am a vertran chile grower but a novice fermenter, I found this info fantastic. Thank you for taking the time!

[crazaylex]

You’re an absolute delight. I’m a new subscriber and an old chili head. Great work. Some advice when you’ve got the chili’s blended up: same as when you cut mean onions, have a decent sized fan blowing over your work surface and away from you, the invasive fumes will be blown away from your eyes nose and skin. Cheers!

[boboscurse]

ChiliChump, you're awesome! I just made my first batch. I fermented cayennes from my garden for about 12 days. I was going to go 3 weeks but I couldn't wait, and the main fermentation activity had passed. It's delicious. Not nearly as hot as the raw peppers. A complex flavor. Even my wife loves it.

Thank you for your videos!

[sevenns]

Thanks man, you are a great inspiration. You set me on the track of fermentation and I found a whole world of possibilities.