Wild Recipes

Fermented Habanero Hot Sauce

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4.0 from 1 vote

This growing season has been somewhat of a nightmare for me. I’ve done everything in my power to stop these gophers but nothing seems to work! From traps to gas to poison, I’m at a complete loss. On top of that it’s been so hot that even my tomatoes have decided to call it quits by dropping every flower. The one thing I can always count on though is my peppers! With an abundance of peppers the best thing to do is make hot sauce! Similar to pickles there are two types of hot sauces, fermented and vinegar. I really love fermented hot sauces as well as fermented pickles. The microbiomes that are created are nothing but good for you and as we all know gut health is very important. Plus the fermentation process is actually very easy and makes everything delicious. So if you’ve never tried to ferment anything yourself this a quick simple way to dive into fermentation world. Just remember you can do this with other peppers as well if you don’t want it to have the fiery kick.

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Fermented Habanero Hot Sauce

Recipe by Ara Zada
4.0 from 1 vote
Course: Wild Recipes


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  • 5 Habenero peppers (fresh)

  • 4 Jalapeno peppers (fresh)

  • 6 Baby Carrots

  • 3 cloves garlic

  • 1/4 cup Kosher Salt

  • 1 quart Dechlorinated Water or Distilled water


  • Clean a one quart mason jar thoroughly. Slice the peppers, carrots and garlic in half removing any stems and place them into the mason jar.
  • In a separate bowl. Stir the water and salt together until the water dissolves.
  • Pour the salt water into the jar making sure to fill the jar almost all the way to the top. The more air you leave in the jar the more susceptible it will be to growing white mold on the top while fermenting. Place a small weight into the jar to hold down the fruits so they are not exposed to the air while fermenting (a small ziplock bag with a little water in it works great) Now cover the jar with a lid loosely or a fermenting airlock if you have one.
  • Place the jar in a cool dark place for 5-7 days. Check the jar daily and slightly open and close the lid to burp the jar. This will let all the gas out that’s being formed by fermentation. You’ll notice the liquid getting cloudy and the water getting gassy. That’s exactly what you want.
  • After 5 days remove the jar and strain out the water BUT RESERVE IT you need to add it back in. Place the strained fruits and vegetables into a blender and puree it until its nice and smooth. Slowly add back in the strained water until the desired consistency. I like to use about half of the water. If you would like the sauce even thinner run it through a strainer.
  • Place the sauce into a jar or hot sauce bottles and store it in the fridge for up to a year. Remember the sauce is alive so gas will still occur but much slower in the fridge. If you would like to stop the gas from occurring you can add a little vinegar which will also make it a bit tart. Enjoy!

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Ara Zada

Born and raised in Los Angeles Ara Zada is a chef, author, TV personality, food stylist and avid bow hunter. He has worked with Outdoor News, PBS, Food Network, ABC, CBS, NBC, TNT, Jaime Oliver Food Foundation and a range of others. His first cookbook ‘Lavash’ was released Oct. 2019. When he’s not cooking he’s shooting his bow, teaching his kids about the outdoors, training for triathlons and filling any available time with parkour.

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