Fermented Cayenne Hot Sauce Recipe: From Garden to Jar

Let's me show you a fermented Cayenne Hot Sauce recipe to try at home. I have a surplus of peppers every year and absolute love to use them in a variety of recipes. I've made hot sauce with them but never a fermented hot sauce. So, I first harvested some cayenne's and jalapeno's, with some other peppers, from the garden, fermented them with homegrown Italian soft-neck garlic in a brine, blended it up, cooked it and bottled it. Let me show you how!

0:00 Introduction
1:26 Harvesting Peppers
3:03 Fermenting Peppers
8:07 Fermenting Day 1
8:18 Fermenting Day 3
8:29 Fermenting Day 4
8:58 Fermenting Day 5
9:07 Fermenting Day 6
9:29 Make the Louisiana Hot Sauce
14:17 Bottling the Hot Sauce

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Canning/Fermentation Items:

[ThatGardener]

I really loved this recipe and perfect timing. I have leftover peppers and need to try this out first time. How much vinegar and garlic do you recommend for let’s say a half blender size of peppers? Thank you.

[panuntukan]

Hello, thank you for this recipe. Every year I produce my own Louisiana sauce, but after having mixed fermented peppers with a small amount of brine, I measure the ph. If it's too near from 4, I add more brine and mix again. Sometimes it is necessary to add vinegar, but it is rare. The goal is to reach a ph of 3 or slightly under. Such an acidity inhibits fermentation totally, lactobacillus is not killed but in deep sleep. Shelf stability totally ok, no need to cook. Vive la Louisiane! Greetings from Lake Maggiore in Switzerland

[jrgoodman]

You could use that brine to start you another fermentation with your peppers and it won't take as long

[cybco]

Great ideas on sauce, the bottling and shrink wrap I'm going to do. Makes great Thanks

[ZumwaltTheMighty]

Awesome video. I'm gonna boil before bottling when some of my jars are read.

[kenrichard]

Really enjoying your channel I'm in Lafayette with same interest been telling my wife I wanted to make hot sauce with my peppers from the garden.

[pitchinwoobbq]

Great recipe! Close to how I do mine! Liked!

[paulbroussard]

Great video real clear and easy to understand. Being from s. La. I also make a lot of peppers and made sauce without fermenting but I will try it next time. As for the guy commenting on your black gloves he needs to get a life.

[rebelboxer]

At 11:27 you were dicing (onions?) but no explanation on how much and what you did with them. I’m currently using your method for a burrito pepper and a Korean pepper sauce. Just wondering about how that “raw” comes into play. Thanks for sharing and wishing you and yours a blessed New Years from central Florida.

[NotSoCrazyNinja]

Cayenne is my go-to "mild" hot pepper. Serrano is my go-to for flavor (love it) but it has a bit more kick than cayenne for sure. I "hope" to one day breed a pepper that has the taste of serrano but the heat of cayenne.

[larrystone]

Good video enjoyed it thx for sharing and the info Looks great Be safe God Bless

[iddicted]

Good vid. Try using a hand blender after cooking it. It really purifies it

[cindyeasterling]

Looks great! Is it shelf stable or do you have to refrigerate it?

[HiFimanu]

Have you ever tried fermenting in a vacuum bag?

[ramonaharris]

Do you bottle this up?
I love this recipe, all the others confused me with weighing out in grams.

[TinaMaxFire]

Good day! I have an allergy to red peppers, can l use whole green instead?

[denisemouledous]

Did you need to sterilize the jars? Or are they just washed in hot soapy water?

[sajjadal-lawati]

Hi...i have noticed you are fermenting with seed also, does it enhance the flavor further, also you are not keeping some seed for growing them again >>> Thanks

[MrBigangry]

Black gloves are terrible. This is an occasion where gloves are 100% a go but in general using gloves just means you arnt washing your hands. The black gloves specifically give a false sense of cleanliness. Shiny is perceived as sexy and good but really its just dirty.