A super easy and relatively brief fermentation technique gives this hot sauce a briny, kimchi-like flavor. We only ferment the mixture for 2 to 3 days (many recipes go for a couple of weeks), then blend the combo of jalapeño, onion, garlic, and salted water until perfectly smooth. Deploy the sauce anywhere you’d use your favorite Louisiana-style hot sauce—drizzled onto eggs, tacos, sandwiches, roasted veggies, grilled steak, and more. For optimal flavor, look for the freshest, most unblemished jalapeños you can get.
1 1/2 cups chopped jalapeños (about 6 oz.)
1/4 cup chopped white onion
3 garlic cloves, crushed
2 cups water
2 teaspoons kosher salt
Est. added sugars g
How to Make It
Place jalapeños, onion, and garlic in a large glass jar with a tight-fitting lid.
Combine 2 cups water and salt in a saucepan; bring to a boil over high, stirring until salt dissolves. Cool to room temperature.
Pour salted water over jalapeño mixture. Cover with lid; set on counter in a cool place away from direct sunlight for 2 to 3 days, stirring once a day.
Process mixture in a blender until smooth. Serve immediately, or refrigerate in an airtight container up to 2 weeks.