Fermented Hot Sauce

Our taste panel loves the sour flavor that develops from fermentation in this hot sauce. It's nicely hot without being overpowering. Try it on eggs, veggies, tacos, and anything else you'd put hot sauce on.

Fermented Hot Sauce
Photo: Carson Downing
Hands On Time:
30 mins
Total Time:
30 mins
1 1/2 cups


  • 2 cup chopped red bell peppers

  • 2 - 3 habanero peppers, stemmed and seeds removed, if desired

  • 1 cup roughly chopped carrots (2)

  • ½ cup roughly chopped onion

  • 2 cloves garlic

  • 1 ½ teaspoon salt

  • cup apple cider vinegar

  • ½ teaspoon smoked paprika

  • 1 tablespoon red miso paste

  • Freshly ground black pepper


  1. In a food processor combine bell peppers, habaneros, carrots, onion, garlic, and 1 1/2 teaspoon salt. Pulse until finely chopped. Transfer to a wide-mouth quart jar, pressing to release some juices. Place a small plastic bag filled with water on vegetables to keep them submerged. Let stand 1 to 2 weeks in a cool, dark place.

  2. In a food processor combine vegetables and their juices and apple cider vinegar. Puree until smooth. Strain through a fine-mesh sieve set over a bowl, pressing on solids. For a thicker sauce, add back enough solids to reach desired consistency. Stir in paprika and miso. Season to taste with salt and black pepper. Makes 1 1/2 cups.

Nutrition Facts (per serving)

3 Calories
1g Carbs
Nutrition Facts
Servings Per Recipe 72
Calories 3
% Daily Value *
Sodium 59mg 3%
Total Carbohydrate 1g 0%
Vitamin C 4.7mg 24%
Calcium 1mg 0%
Potassium 14mg 0%
Folate, total 2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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