Preserves and Canning | Recipes

Fermented Jalapeno Hot Sauce Recipe

This Fermented Jalapeno Hot Sauce Recipe post is sponsored by Ball® Mason Jars. All opinions are my own.

Make your own Fermented Jalapeno Hot Sauce recipe, it’s so easy!

When summer rolls around, there’s nothing like enjoying the fresh fruits and veggies, the flavor is unbeatable when they’re in season.

Jalapeno Hot Sauce and Sliders

My thing is that I want to enjoy that seasonal abundance for longer than just summer and the best way to do that is by preserving and fermenting gorgeous fruits and vegetables.

What You’ll Need To Make this Hot Sauce Recipe:

  • Ball Fermentation Kit, which includes a 1-quart jar with a fermentation lid, spring, and of course an easy to refer to recipe booklet.
  • Jalapenos
  • Onions
  • Garlic
  • Celery
  • Coriander seeds
  • Ball Salt for Pickling and Preserving and filtered water

How to Make Fermented Jalapeno Hot Sauce:

Step One:

  • In this fermented jalapeno hot sauce, it’s crazy easy, all it takes is just a bit of chopping up the ingredients, which takes the most hands-on time.

Step Two:

  • After you’re finished chopping up the veg, then simply add the ingredients to your Ball Fermentation Jar, top off with a salty brine, place the spring over the veggies, and seal. Done.

Step Three:

  • Wait. Yes, this is the hard part but well worth it!
  • Let it sit for a couple of weeks allowing it to ferment.
Filled fermentation jar

Step Four:

  • After a couple of weeks, remove the fermented jalapenos and vegetables and mix with fresh brine, throw in a blender, blend until smooth, strain and bottle.

Step Five:

  • Enjoy your freshly made fermented jalapeno hot sauce and share with friends and family!
Pork slider with jalapeno hot sauce

Other tasty recipes to try:

Once you’ve fermented your batch of hot sauce, you should also try other great recipes such as Kimchi or Sauerkraut! You can find more fermenting recipe ideas at Ball Mason Jar’s FreshPreserving.com. To find your own Ball Fermentation Kit, click here.

For tested recipes and inspiration don’t forget to follow Ball Canning on Facebook here, Instagram, and their must-follow Pinterest boards here.

Sliced jalapeno
Jalapeno Hot Sauce and Sliders

Fermented Jalapeno Hot Sauce

Yield: 1 quart
Prep Time: 30 minutes
Additional Time: 14 days
Total Time: 14 days 30 minutes

Easy to make and tastes amazing Fermented Jalapeno Hot Sauce! Perfect to add heat to any of your favorite meals.

Ingredients

  • 2 cups non-chlorinated water, such as spring or filtered
  • 1 1/2 tablespoons Ball Salt for Pickling and Preserving
  • 3/4 pound Jalapenos, seeded if desired, roughly chopped
  • 1/2 pound celery heart, leaves included, finely diced
  • 1 cup onion, diced (about 1 medium onion)
  • 2 cloves garlic, minced
  • 1 teaspoon coriander seeds
  • Additional brine: dissolve 1 teaspoon Ball Salt for Pickling and Preserving in 1/2 cup non-chlorinated water

Instructions

  1. Make the brine by dissolving the salt in 2 cups water.
  2. Mix all of the vegetables plus the garlic and coriander seeds in a large bowl. Pack into the clean quart fermentation jar leaving at least 2 inches of headspace.
  3. Pour the salty brine over the vegetables to cover by 1 inch.
  4. Place spring on top of vegetables and then twist the lid on. This will push the spring down and will be secured.
  5. Wipe the jar down and cover it with a cloth. Store in a cool (68°F-72°F) place.
  6. Check it daily to make sure vegetables remain submerged in the brine. After 24 hours you'll start to see bubbles at the top.
  7. Fermentation is finished in 2 weeks, or for a stronger flavor, you can add another week for a total fermentation time of 3 weeks. Once the fermentation process is complete, carefully remove the vegetables from the jar.
  8. Add vegetables and 1/2 cup of fresh brine to the blender and blend until well combined. If needed, add additional brine as to thin hot sauce to desired consistency. Strain through a fine-mesh strainer if you prefer a smoother jalapeno hot sauce.
  9. Wipe jar rim before replacing lid or use a traditional Ball canning lid or Ball Leak-Proof Storage Lid.

Notes

For reference on fermentation, read these Fermentation FAQs.

Store in the refrigerator for up to 6 months.

Recipe by Ball Fresh Preserving.

Nutrition Information:
Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 8Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 371mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g

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