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First Try at a Fermented Pepper Sauce

Discussion in 'Peppers' started by bill ace 350, May 19, 2018.

  1. bill ace 350

    bill ace 350 Smoking Fanatic

    What I used (for no particular reason):
    4 Red Bell Peppers
    4 Habanero Peppers
    12 Jalepeno Peppers
    15 Serrano Peppers
    1 Red Onion

    Mixed a 3% salt solution, poured over the diced ingedients, glass weight on top.
    diced.jpg canned.jpg
    brent b and tropics like this.
  2. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Looks like a good start.
  3. bill ace 350

    bill ace 350 Smoking Fanatic

    Thank you!
    I just did a jar of only habanero and garlic.
  4. SonnyE

    SonnyE Master of the Pit OTBS Member SMF Premier Member

    Holy Mackrel, sounds Hot!
    But you said Fermented Pepper Sauce.
    I'm betting it's really great!
  5. bdskelly

    bdskelly Smoking Guru OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Those look tasty. Mrs BD said they look “pretty”. So we are not pickling here.... we are fermenting? Like you’d do for kraut?
    How long will the fermentation take?
    I’ll be watching this one. B
  6. bill ace 350

    bill ace 350 Smoking Fanatic


    Never made kraut (on my to do list though).

    From what I understand, you can ferment for months and years, but I'll go with 2 - 3 weeks for my first try.
  7. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Looks great Bill, how hot do you think the finished product will get?

  8. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Just an FYI, but peppers seem to take longer than other vegetable. 2-3 weeks is just getting the process started on developing the fermented flavors. I would double your time frame if you’re looking for a short ferment.
  9. bill ace 350

    bill ace 350 Smoking Fanatic

    Don't know! Kinda wondering about that myself!
  10. bill ace 350

    bill ace 350 Smoking Fanatic

    Good info. Thanks.

    However, because I am very impatient, I'll try at least one jar at the 2-3 week mark and base my schedule for the remainder on how it turns out!
  11. bill ace 350

    bill ace 350 Smoking Fanatic

    Drained the liquid off of two jars, and put the peppers, onion, garlic in the blender.

    Took my time, blending/grinding/chopping, as I read that too much too fast could kill the bacteria responsible for fermentation.

    Got it to the consistency I thought I was looking for, so I put a little on a spoon, put it to my lips....

    Oh my God! This stuff is so good! Awesome flavor and consistency.

    Poured a little bit of the poured of liquid back in the jar and stirred it a little, left it out to ferment a little overnight.

    Tomorrow I put it into squeeze bottles. will post pics.

    Thanks Tropics and FatBastard!