Can You Make Fermented Hot Sauce From Frozen Peppers?

Growing season is associated with more than enough hot peppers, whereby people produce them from their back-yard garden. With such production, one can make enough sauce by either drying or freezing them for future use. So if you have been holding questions on if you can Make Fermented Hot Sauce from Frozen Peppers, I want to tell you it is absolutely possible.

Using frozen peppers can be a bit challenging since it will take extended time to ferment. However, we will guide you on how you can achieve this using the same frozen peppers. The only thing you need to know is that the frozen peppers are known for changing the texture because they are less crunchy and mushier.

This article samples a step-by-step guide on how to make fermented hot sauce from frozen pepper. Besides, we will equip you with tips to help during the fermentation process.

Fermenting frozen peppers

Fermenting frozen peppers

The cold temperature in your freezer tends to kill important bacteria, responsible for fermentation. Without these bacteria, the entire process will be slowed down. However, you can activate the bacteria growth by the help of fresh peppers based on the flavour you want to achieve. For instance, you can apply shredded garlic, onion, or carrots.

Secondly, you are allowed to make brine from other jars fermenting to be used as a starter culture. It is advisable as it will trigger the fermentation process.

Another exciting way to activate the fermentation process is to apply whey. This substance is full of Lactobacillus, necessary bacteria for fermentation bacteria. Besides, these bacteria are good at enhancing your hot sauce’s flavour.

If you think that’s not enough, raw honey can be used to add sweetness as well as promoting bacterial growth required for fermentation.

When using frozen peppers, you are urged to give them some time to boost the fermentation process. They tend to take more than enough time to ferment because you are operating with reduced bacteria to act on the process.

Ultimate guide on how to make Fermented Hot Sauce from Frozen Peppers

can you make fermented hot sauce from frozen peppers

Below is a complete guide on how one can prepare fermented hot sauce from frozen peppers. Some of the ingredients you require are;

  • A cup of chopped jalapeno (fermented, thawed, and frozen)
  • A cup canned tomatoes (Previously thawed, frozen, and fermented)
  • A medium onion (fermented and Fresh with the jalapeno and tomatoes)
  • 2 teaspoons of sugar (To be applied after fermentation process)

Step 1: Prepare the brine

Making this solution is straightforward since you only need water and salt to work on your hot peppers. For instance, 1 quart of water and 3 tablespoons of salt is enough under this step. The next thing will be to stir the mixture until your salt is completely dissolved (separate bowl).

Step 2: Ferment

After making your brine, the next action will be to initiate the fermenting process. Place your ingredients in the jar and then add your brine gently over them. It’s not a must to shake the mixture, but you should ensure your ingredient is completely covered.

The container should be stored in a dry and cool place for at least one week. Remove the lid for one minute to allow gases out during the first two days. However, you should not expose the container to excess direct air.

Step3: Skimming the surface

The next step involves skimming the surface of your brine and rejecting it. Even though this is not harmful, take it out of the surface since it may end up affecting your sauce’s flavour. For instance, you are allowed to use a tiny baster to sucking the brine from the surface. However, this step is only necessary when there’s film in the mixture.

Step 4: Straining the ingredient

After skimming, the next action will be to strain your brine into a separate bowl for further fermenting. Since the tomatoes and peppers were shredded and blended to form a sauce, give them enough time to drain without rinsing. Doing so will wash away some smaller particles.

We recommend utilising a strainer instead of a colander. Using a strainer comes with a lot of benefits since it’s excellent for small ingredients unlike the colander which is suitable for draining pastas and rinsing off vegetables.

Step 5: Add vinegar and sugar before blending the ingredients

Some people prefer sauces that are blended to finer consistency with less water and chunks. With our recipe, the peppers blended already, meaning that it is straightforward to obtain that consistency. Using a commercial emulsifier is advisable as it will spin faster to establish a finer sauce.

You are allowed to apply more liquids such as water, but it will interfere with the flavour. Just use something like Ninja because it is not only easy to use, but also storing.

Step 6: Storing your fermented hot sauce

I don’t know the container you are having, but anything like a jar or woozy bottle can work. Checking the pH level of your sauce is necessary to know when it requires refrigeration. There are several containers like a mason jar that are easy to use.

Tips when making fermented hot sauce

Tips when making fermented hot sauce

Your frozen peppers should take fewer hours to completely thaw out, but you can soak them in lukewarm or warm water for something like a half an hour. Cooking the peppers will minimise the heat, altering the flavour of your pepper.

You can ferment hot peppers either cut up or whole to get similar results; freeze them in any way.

Most frozen peppers tend to have wrinkled skins during thawing; don’t throw them because they are edible.


  • How long can frozen hot peppers last?

Your hot pepper can last up to 8 months in your freezer.

  • How can I avoid freezer burn?

This complication can be evaded by wrapping your peppers gently to stop air from entering.

Final words

From the above discussion, it is now clear that you can make fermented hot sauce from frozen peppers. The highlighted steps and tips will help you achieve this easily. The tricks will also activate the fermentation process since it tends to be slower than usual.