Garden Hot Sauce

It was a good garden year for me. I managed to build a fence that kept the rats with horns deer out of my yarden, so I was able to grow all kinds of fun things. This year I inadvertently planted several different pepper plants. I have big peppers, little peppers, purple peppers, sweet peppers, well…..you get the idea.

This was exciting to me because for the past couple years, I’ve wanted to make my own hot sauce. I come from an area and culture (cough…hipsters….cough) that highly prize hot sauce. Sriracha and/or Tapatio are generally used with every meal, on everything. I’ve always heard how basic and easy hot sauce was to make, so I figured the time was now.

I got into fermenting kinda hardcore this summer.

I got into fermenting kinda hardcore this summer.

I selected a very basic and old recipe for my hot sauce – salt water brine.  Other than the time it takes to ferment, this recipe is super quick and easy! The downside is it does take at least a month to bubble and ferment before you can blend and eat it.

 Fermented Hot Sauce

  • 5% Brine (that is 3 TBSP of salt per 1 quart of water)
  • 1 Tablespoon mustard seed per pound of peppers
  • 1 small head of garlic per pound of peppers
  • 1 pound assorted peppers
  • Sliced onion
  • Grape leaves
See how the brine is cloudy and the peppers have lost their volume? That means it's working!

See how the brine is cloudy and the peppers have lost their volume? That means it’s working!


Place your mustard seed and peeled garlic on the bottom of your jar. Place your rough chopped peppers on top. I like to leave the crowns of the pepper on because I think it adds to the flavor. Layer a few slices of onion on top and then your grape leaf. Cover completely with your brine. You may need add a weight to keep your peppers or onion from sticking up through the water.

Cover your jar with either with a lid and ring or with a wire-bale jar.

I used wild grape leaves on top of a slice on onion to keep everything submerged in the brine.

I used wild grape leaves on top of a slice on onion to keep everything submerged in the brine.

Let your jar ferment for 4 to 5 weeks. Once your peppers are no longer crunchy and the bubbling has stopped, remove the grape leaf and drain your peppers, garlic, onion and mustard away from the brine.

The left is the leftover brine, the right is "the sauce".

The left is the leftover brine, the right is “the sauce”.

Blend your peppers in your food processor, adding the brine to reach your desired consistency. I add a whisper of vinegar and sugar to enhance the flavor. Different vinegars can add an unique finish!

I'm not going to lie - this particular sauce was too hot for me! I gave it to my friends!

I’m not going to lie – this particular sauce was too hot for me! I gave it to my friends!

That’s it! Stick it back in a jar or bottle and keep it in your fridge!

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