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Fermented Jalapeño Hot Sauce

Photo: Greg Dupree
Active time 10 mins
Total time 48 hrs, 30 mins
Yield

Makes 2 cups (serving size: 2 tsp.)

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.

Ingredients

  • 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

Nutrition Information

  • calories 1
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 81 mg
  • calcium 1 mg
  • sugars 0 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place jalapeños, onion, and garlic in a large glass jar with a tight-fitting lid.

  2. Combine 2 cups water and salt in a saucepan; bring to a boil over high, stirring until salt dissolves. Cool to room temperature.

  3. 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.

  4. Process mixture in a blender until smooth. Serve immediately, or refrigerate in an airtight container up to 2 weeks.