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Nik Balogh: Crafting Fermented Fire with Homemade Hot Sauce

The secret to making tasty hot sauce with a depth of flavor is fermenting. It's actually surprisingly simple to elevate the taste, just choose your peppers wisely.

I prefer to actually taste my food and add more flavor and spice whenever I want with a mild or medium heat sauce. The heat comes from the variety of peppers you use.

My mild hot sauce use's Maul's Red peppers and my medium hot sauce use's Cylon.

It really is personal preference so if you enjoy nucleur heat and sweating while eating give a hotter pepper a go. LOL

All you need are a few ingredients, a blender, and a jar.

Note: When you’re working with chilis, it's best to wear gloves. Be sure to wash your hands immediately after, and avoid touching your face and eyes.


List of Ingredients

  • 1 lb hot pepper seeded

  • Small onion

  • 3 garlic cloves

  • Juice of 1 Lime

  • 1 Tbsp salt

  • Cider vinegar to fill jar

Step 1: Let’s Get Started

Roughly chop hot peppers and onion. Add these, whole garlic cloves, lime juice and salt to a blender. Puree as smooth as you can get it.

Pour into a 1 litre jar, then top it up with cider vinegar. (I usually make a double batch and use a 2 litre jar)

Place a cotton cloth on the jar and secure it with an elastic.

Voila, now it sits in a warm place for 5-7 days getting tastier.

Step 2: Finishing Your Fabulous Sauce

Your sauce now has probiotic goodness so just store it in the fridge in the jar sizes of your choice. It lasts easily 3-6 months, thank you beneficial bacteria!

If you are a big batcher like me you could seal them in smaller jars with a water bath. The heat will kill the beneficial bacteria but it will keep on a shelf until opened and makes it easy to give as gifts. It’ll still be delicious, it just won’t add any probiotics into your diet.



I hope you have fun experimenting with hot sauce making in your own kitchen! It is easy and the results are absolutely delicious.

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