Fermented Jalapeño Hot Sauce

Spicy food is my jam. I put hot sauce, crushed red pepper flakes, or cayenne spices on 90% of my meals. True story. It’s a serious addiction that I’m okay with having. While I love all types of hot sauce, I love me the tanginess of the fermented kind. I’ve only seen them at specialty health stores, but usually they are not the easiest thing to find. And if I’m choosing to eating something as often as I do hot sauce, I’d rather choose the healthier version with all the ingredients I know with tons of probiotics.  

And that’s how I decided to ferment my own hot sauce. It was surprisingly easy and the end result is delicious. Honestly, if you have some probiotic powder, sauerkraut juice, or whey, you can pretty much ferment anything. The hardest part is the waiting game. It took a little longer than a week for it to taste as tangy as I like, but it was totally worth it. I used jalapeño peppers, but any other hot peppers will work. You can even throw in some bell peppers in there to make the flavor more mild.

After straining the hot sauce, you can use the leftover pulp in recipes like dips and sauces and they add a tasty kick to the dish. If you are a hot sauce fanatic like me, it’s so worth making your own. Not only can you control your own ingredients and have it taste just the way you like it, it’s a great way to boost your immune system!