Best Peppers for Fermented Hot Sauce- [ Along With Details]

Hot Sauce!! If you are fond of Mexican food, like me, then you must need hot sauce, literally for everything. Just Kidding!! I would even prefer my drinking water with it.

All I want to state is that you need this to feel, increase, and amplify the taste, the spice of your food, whether it is Mexican or not.  You can always buy hot sauce from your nearest supermarket or from amazon. Or…. you can make it at home!!

Why not? Yes, I didn’t say it will be easy, but what matters is that you will get the perfect taste you prefer. And most of all, you are going to have the satisfaction of using everything organic. For that, I will get you introduced to the best peppers you should have to make Fermented Hot Sauce.

So let’s not waste any more time and get it on with it!!

What Does It Mean Fermented Hot Sauce?

What Does It Mean Fermented Hot Sauce

A fermented sauce created from hot chilli fermentation and other ingredients combined in a jar or sauce is a spicy, somewhat acidic sauce. The preservation is done by the acid generated during the fermentation process. Fermented foods, including more digestible and have a more developed flavour, offer several advantages.

The taste will deepen, increase over time as helpful bacteria come to work and become more complex and acidic. The flavours soften, and peppers change colour and create a pleasant fragrance in the fermentation of peppers.

At room temperature, culture until pepper colours, generally 5-7 days, change and dull. It’s pretty straightforward and (usually) relatively safe if the necessary standards are followed. If you choose, the ferment will continue to ferment for several months at room temperature.

After at least three months, I enjoy it best; the flavours are deep and rich the longer they ferment. It is used to produce a wide variety of meals for thousands of years.

Is Fermented Hot Sauce Supposed To Be alcoholic?

Is Fermented Hot Sauce Supposed To Be alcoholic

By the close, I meant really close!! Otherwise, I won’t be sharing my Hot Sauce!! Most of the time, I get these questions from my friends and close relatives. Most of the time, I get these questions from my friends and close relatives. And I get started with all the scientific and logical debates with them.

Fermentation is this weird, living process. Bitter flavours you taste in immature, warm green chile are amplified by fermentation. But there are many other kinds of fermented beverages, and not all of them are alcoholic.

With the use of mixed chilli, this harshness is eliminated, and your spicy sauce may taste better. Fermentation is done mainly by converting carbohydrates or sugars into alcohol or acid by microorganisms. For example, whiskey is created by distilling beer wort, whereas brandy is generated by wine distillation.

In other and straightforward words, NO!!

Best Peppers for Fermented Hot Sauce – Along With Every Detail

Let’s get introduced to some hottest PEPPERS you can use for your hot sauce. I personally have used them and loved them more than ready-made sauces. We will be listing them from the medium-hot to the hottest. Let’s get started;

1. Naga Viper [ Super HOT 1,349,000 SHU]

best peppers for fermented hot sauce

Naga Viper is one of the world’s hottest chillies. Superhot’s have a broad spectrum of heat, although the bulk of them start at above 1 Million SHU. These are ranges, so your pepper heat will most likely lie somewhere in the middle.

The heat of a pepper is determined by various factors, including the soil and growth circumstances of the pepper.

A word of warning. Aside from the apparent heat that this sauce will provide, you must also be cautious of fumes in the kitchen. Prepare this sauce in a well-ventilated space. Consider using a mask and/or goggles to protect your eyes, as well as gloves.

This sauce has a beautiful smooth flavour that will hopefully compliment my salad wraps for lunch.

As with all of my sauces, they must be boiled for at least 20 minutes. Even after a thorough mix, this sauce was still a touch thick, so I cooked it for 40 minutes straight to soften it up. Technically, the ideal ph level for shelf-stable foods is less than 4.6 ph, however. However, Lacto should probably be lower for home cooks, around 4.0 or so, to account for errors. The bottles, caps, funnel, and metal cup used in the bottling process were all sterilised for the entire 40 minute cook time. 

2. Habanero Pepper [ range from 100,000 to 350,000 heat units]

Habanero Pepper

Another spicy pepper is next on the list. Habaneros are a highly spicy pepper that originated in South America’s Amazon area and. Howevercomplementgrown across the Americas. These peppers begin green and develop to various hues, including orange, red, and yellow.

Habaneros, like Scotch bonnets, are abundant in those stress-relieving B-complex vitamins. These vitamins also assist with energy levels and are necessary for the health of our neurological system and brain, but let’s not get too far into that.

The Habanero peppers should be roasted. Preheat the oven to 425 degrees Fahrenheit. Sprinkle 2 tablespoons olive oil over the peppers on a baking pan. Habaneros are pretty hot. If you want to reduce the intensity slightly, use half habaneros and half jalapenos or other milder peppers. Bake for 15-20 minutes, or until tender and the skins begin to blister.

Heat the remaining ingredients in a large saucepan over medium heat. Bring to a boil, lower to low heat and cook for 20 minutes, or until the onion and garlic soften. Try incorporating additional delectable flavours such as fruits, vegetables, herbs, and spices. Cook for 5 minutes after adding the roasted peppers.

Sweet fruits can be used to replace part of the sugar in this recipe.

Habanero peppers are no exception to the rule that the smaller the pepper, the hotter it is. The scorching heat comes first, followed by a biting tang from the vinegar and sweet red pepper and maple notes. They are genuine fireballs, and you usually only need a slice of them to benefit from their heat. Serve immediately, or filter into sterile bottles until ready to use.

3. Trinidad Moruga Scorpion pepper [2,009,231 SHU, Spice Level: extreme] 

Trinidad Moruga Scorpion pepper

The Trinidad Moruga Scorpion will wreck your stomach and burn your gut and still smoke along the way at a sparkling 209.231 Scovilles (peak). According to their origin, many spicy peppers come by name, much as this pepper comes from Moruga, Trinidad.

I never felt such a spicy taste, and some people could believe I’m noodling to use in a pepper sauce. But word came from the USA that Carolina Reaper and Chocolate Bhutla peppers now hold the world’s warmest pepper record.

When handling the peppers, make sure that you use gloves and wash your hands with soap and water soon after that. I’d also recommend opening your kitchen window and fan the stove as you cook the sauce. You will be pleasantly pleased to opt for a considerable quantity of this really home-produced hot sauce. This is an authentic hot-sauce-dependent dream sauce.

Take the Scorpion peppers off the stems. Into the food processor, add the peas, vinegar, ginger and garlic. You have to give everything an easy taste to make it easier to work with the consistency you prefer for your blender or food processor.

Like the mix and taste the combination, if other components are needed to taste. Into the food processor, add the chilli peppers and mix thoroughly with the remaining ingredients. Into a saucepan and bring to a steadily rolling boil the mixed ingredients.

In this oxygen-free atmosphere, harmful microorganisms like rotten moulds cannot live. We produce a salt and salt environment that protects peppers while the beneficial bacteria operate.

In addition to the final components and the amount of fish sauce modified, consider the fact that the hot sauce lowers the force of the fish sauce. Keep the sauce for at least 15 minutes at the boiling point. Reduce the heat and cook the hot sauce to thickens the consistency.

You may need a bit more vinegar, and you may have to tweak it based on your salt tolerance. Bottle the hot sauce carefully while it’s yet hot; it helps the bottles sterilise, making sure they use already sanitised bottles.

4. Jalapeño Pepper [ 2,500–8,000 on the Scoville scale]

 Jalapeño Pepper

Jalapeños may be eaten crude, cooked, smoked, dried or even powdered (also known as chipotle chiles). With a home-produced spicy sauce recipe prepared from roasting jalapeño peppers, garlic, tomato, and red vinegar, you can increase your day. You may enjoy Jalapeños: Raw in salads, salsas or chutneys. Incorporated with hot chilli oils.

Jalapeno pepper. One pound of Jalapeno fresh pepper is available. That would be at least 11 such beauties of medium size. This is a spicy sauce of my favourite. Heat to 350 degrees in your oven. Cut in half of the length and remove the stumps. Bake them 20-25 min., or until the skins are blistering, on a lightly greased baking sheet.

Then 1/2 onion and 2 whole garlic pellets will be taken in some oil on medium heat. After the onion has started to brown, add 1 Mexican oregano tearoom, 1/4 of cubic cubicle cumin (optional) and fresh black pepper. Add the rest of the ingredients and cook until nicely. They go to the food processor.

Treat the sauce to a smooth finish. If you want your sauce to be dense and consistent, you may also use a food mill. Add some water or a few red wine vinegar to your spicy sauce if you want to be slightly thinner. Be vigilant not to overdo the vinegar taste balance.

If you like, you may make the spicy sauce by leaving the jar covered for approximately one day at room temperature. It creates a big dip for some tortilla chips, and so you’ll get the real influence of the spice. This gives it a richer and more intriguing taste. After fermentation, cool down. You may also give this chilli sauce a squeeze of lime juice a little extra fresh savour.

Tips To Keep Yourself Safe While making Hot Sauce

Tips To Keep Yourself Safe While making Hot Sauce

We all have an idea of how hot the peppers can be as well as the sauces. I have hurt myself several times by accidentally allowing the pepper seed to be rubbed on my skin or intaking the fried fume of these scorching peppers. Follow these tips, which I have experienced over the years; 

Tip 1:  It is another essential item to be aware of to keep oneself secure. Wear protective food gloves for the handling of hot chillies all the way around!!! Nitrile gloves work best with peppers because they do not allow oils to be passed through. They DO NOT have food and not only blue painters’ gloves.

Tip 2: Along with gloves, you must also use eye safety glasses. Suppose you are peeling the seeds, and one or two came straight for your eyes. How dangerous that would be!! As well as while roasting pepper, the fume can also irritate you.

Tip 3: Keep your ventilation on. As mentioned above, the fume can irritate you very, very much!! You are about to make these hot, spicy, dangerous sauces; make sure you have enough ventilation system.


  • How long should you ferment peppers for hot sauce?

Answer: Culture at room temperature until the peppers’ colours, generally 5-7 days, alter and fade. The ferment that you enjoy continues to ferment for several months at room temperature. After at least three months, we enjoy it best; the aromas get nuanced and more affluent the longer they ferment.

  • Does vinegar kill fermentation?

Answer: Certainly, it has some good advantages to add vinegar to fermented food. But many fermenters question whether the vinegar’s firm acidity slows or stops the fermentation process. Briefly, vinegar does not stop fermentation entirely. The solution is. However, this slows the process substantially.

  • Can you ferment peppers too long?

Answer: You could ferment them for too long, I don’t doubt. The aim of fermentation is to provide both positive bacterias such as kimchee or yoghurt and improve the flavour and mixture of peppers. I enjoy my window for two weeks to a month. Usually, two weeks are great for my favourite flavour profile.

  • Can I use vinegar in Pepper fermentation?

Answer: Instant sour tang is added to your veggie ferment by adding vinegar. With time, the lacto fermentation produces the same tangle through the growth of lactic acid bacteria, which produce lactic acid to maintain and tangle your fermentation.

  • How do you tell when fermented peppers are done?

Answer: It’s done if you like it. If it does not allow fermentation to proceed. Pack up the veggies till the liquid becomes higher than them. If you want a more sour taste and a softer texture, let your fermentation be longer.

Closing Words

Don’t lie; you had a watered mouth while going through all these hot and spicy details, right? It’s supposed to. Remember to keep yourself safe while you make these delicious sauces.

The hot sauce has innumerable variants, such as the consistency of peppers and pepper processing. I did both spicy sauces, and I don’t have a preference. Fresh peppers of chilli give a wide variety of tastes and warmth. 

Sweetness may sometimes balance the fiery and add to its taste. Fermented peppers are mellower and generally have a deeper flavour thanLactocomplement them, but I wouldn’t say superior. More sophisticated in a different manner.

So what do you think of this review? Please do let us know in the comment section.