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.
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.
- Coriander seeds
- Ball Salt for Pickling and Preserving and filtered water
How to Make Fermented Jalapeno Hot Sauce:
- 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.
- 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.
- Wait. Yes, this is the hard part but well worth it!
- Let it sit for a couple of weeks allowing it to ferment.
- 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.
- Enjoy your freshly made fermented jalapeno hot sauce and share with friends and family!
Other tasty recipes to try:
- Peach and Toasted Jam! So amazing and tastes like summer.
- Strawberry Cucumber Drink, so refreshing and perfect to enjoy throughout the warm weather.
- Kid-friendly Vegetable Potato Nuggets.
- Hibiscus Strawberry Iced Latte, creamy and delish!
- Brazilian Lemonade, oh so gorgeous and cooling!
- Tequila Shrimp Tacos with bacon, yes, I said Tequila and bacon in once sentence!
- Pulled Pork Sandwiches, tastes brilliant with this fermented jalapeno hot sauce recipe!
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.
- 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
- Make the brine by dissolving the salt in 2 cups water.
- 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.
- Pour the salty brine over the vegetables to cover by 1 inch.
- Place spring on top of vegetables and then twist the lid on. This will push the spring down and will be secured.
- Wipe the jar down and cover it with a cloth. Store in a cool (68°F-72°F) place.
- Check it daily to make sure vegetables remain submerged in the brine. After 24 hours you'll start to see bubbles at the top.
- 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.
- 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.
- Wipe jar rim before replacing lid or use a traditional Ball canning lid or Ball Leak-Proof Storage Lid.
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
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.