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Fermented Pepper Sauce Recipe by Chef Shaun 🇹🇹 Foodie Nation

Fermented pepper sauce is a type of hot sauce that is made by fermenting chili peppers and other ingredients. The fermentation process helps to develop complex flavors and can add depth to the sauce.

To make fermented pepper sauce, chili peppers are typically combined with salt and sometimes other ingredients like garlic, onions, or spices. The mixture is then left to ferment for a period of time, usually several days to a few weeks, depending on the desired flavor profile. During fermentation, beneficial bacteria break down sugars and starches in the peppers, creating lactic acid and other compounds that contribute to the sauce's flavor and tanginess. Fermentation also helps to preserve the sauce.


Hot Pepper – 4 cups (quartered)

Water - 2 cups (filtered)

Sea Salt – 1 tablespoon (17 g)

Garlic Cloves – 8 (lightly crushed)

Fine Thyme – 8 sprigs

Bay leaf – 1

Large Spanish Onion – 1 (¾ inch thick slice)

White Vinegar – 2 tbsp


1. Wash your hot peppers in a mixture of baking soda and water (1 tsp of baking soda for every 2 cups of water).

2. Drain off excess liquid, quarter and set aside.

3. Combine water and salt, stirring until salt is fully dissolved.

4. Fill your glass jar with 4 cloves of garlic + 4 sprigs of fine thyme.

5. Add hot peppers, ensuring to pack your jar tightly.

6. Top with remaining garlic, fine thyme & bay leaf.

7. Add water mixture and onion slice.

8. Cover, store at room temperature and allow to ferment for 5 days or up to 4 weeks before straining and blending.

9. Store in your refrigerator for up to 6 months.


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