Step 1

First, ferment the serrano peppers. Roughly chop the peppers, then pack them into a ball jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.

Step 2

Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.

Step 3

Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Ferment Peppers”, for more detailed instruction.

Step 4

After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.

Step 5

Drain the peppers, but reserve the brine.

Step 6

Add the fermented peppers to a food processor or blender, along with 1/2 cup of the brine and 1/2 cup vinegar. You can add more or less of each as desired to your preference. More brine will have more salty flavor, more vinegar will be more acidic.

Step 7

Process until smooth.

Step 8

Add the fermented hot sauce to a pot and bring to a quick boil. Reduce heat and simmer for 15 minutes. This will stop the fermentation process.

Step 9

Strain the mixture to remove the solids if desired, or use as-is for a thicker hot sauce. Pour into hot sauce bottles and enjoy.

Step 10

You can add more vinegar or water to thin out the hot sauce.