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Fermented Jalapeño Hot Sauce

Have lots of garden fresh jalapeños? Use them to make this simple fermented jalapeño hot sauce with lots of good gut-healthy bacteria.
Author Sheryl


  • 9-10 jalapeños sliced into rounds
  • 3 cloves garlic peel removed and crushed
  • 1/2 small onion sliced
  • 2 tsp sea salt
  • 2 C. filtered water


  • Put the sliced jalapeños, garlic, and onion in the 2 qt jar.
  • In a separate bowl, combine the water with the salt until dissolved, and then pour that solution in the 2 qt jar with the jalapeños until they are completely submerged. (If you can't keep them submerged, put a smaller jar in the mouth of the larger jar to get them to stay down, then cover with a cheesecloth and rubber band.
  • Place the canning lid and ring loosely on the jar, and let the jar sit in a quiet place in your kitchen or pantry undisturbed for 10 days.
  • If your goal is pickled peppers, then let sit on the counter for 72 hours.
  • After 10 days, pour your peppers and the brine into your blender and blend - if you are looking for a strained hot sauce, then strain through a fine mesh strainer or cheesecloth and store in hot sauce bottles that have been washed, or wine bottles work well too.