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Fermented Hot Sauce

For Fermented Hot Sauce

Fermented Chilli

chillis 500 g 
5% brine 


fermented chilli
confit garlic 12 cloves
confit garlic oil 100 ml
white wine vinegar 120 ml
reserved brine water 60 ml
salt to taste 


  • Take the tops of the chillis and slice in half

  • Ferment in a sterilised jar and cover with the brine solution for at least 7 days

  • Strain off the fermented chilli reserving some brine water

  • Add to a blender with the vinegar, reserved brine, garlic

  • Blend for 2 mins on high then add the garlic oil and blend until smooth

  • Season to taste and sieve then store in fridge 




  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • 5% brine: salt = 5% of total weight of chillis + water 
  • Confit: food is cooked in grease, oil, or sugar syrup at a lower temperature of around 90c
  • Release the gas every day if the lid is sealed
  • Sauce can be stored in fridge for up to 12 months

credit to chefthombateman

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