Go Back Email Link
+ servings
Fermented Fresno Pepper Hot Sauce
Print Pin
4.67 from 12 votes

Fermented Fresno Pepper Hot Sauce

Homemade fermented Fresno pepper hot sauce that yields a spicy, flavorful hot sauce that's delicious and easy!
Course Condiment
Cuisine Mexican
Keyword Fresno, pepper
Prep Time 10 minutes
Fermenting time: 10 days
Total Time 7 days 20 minutes
Servings 36 servings
Calories 7kcal
Author Rebooted Mom


  • 1.5 lbs Fresno peppers stems removed
  • 6 garlic cloves
  • 1.5 Tbsp Kosher salt
  • 1/2 C water
  • 1/2 C apple cider vinegar with the mother


  • Combine the chile peppers, garlic cloves, salt and water in the food processor. Process until you reach the texture of chunky salsa.
  • Transfer to a clean glass jar. Cover with a canning lid & ring, or a ferment lid, or a cheesecloth with a rubberband. Leave on the counter at room temperature for 48 hours.
  • Add the apple cider vinegar & stir to combine. Leave on the counter, covered with cheesecloth for 7-21 days.
  • After that time, transfer to the blender & puree until smooth. Pour through a cheesecloth and strain to separate the seeds. Push the liquid out into a clean bowl.
  • Pour the liquid into a swing top bottle or clean glass jar & refrigerate. It'll last for several months.
  • Separation of the sauce will happen - it's normal. Just give it a good shake before you use it.


Recipe makes 2 1/4 C. (36 Tbsp). 1 Tbsp per serving..


Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 23mg | Calcium: 3mg | Iron: 1mg