1-Quart Batch Ingredients

Step 1: Base Ferment

• 1.5 lbs Red Jalapeños or Fresno Peppers (stemmed and coarsely chopped)

• 6 to 8 cloves Garlic (peeled and smashed)

• Non-iodized Salt (Kosher or Sea Salt):

  • Mash method: ~20 grams salt (approx. 1 tbsp fine sea salt or 1.5 tbsp Morton Kosher salt) — targeted for a 2.5% to 3% total salt ratio by weight of peppers and garlic.

  • Brine alternative: 1.5 tbsp salt dissolved in 2 cups unchlorinated water.

Step 2: Cold Flavoring & Finishing

• 1.5 to 2.5 tbsp Brown Sugar, Palm Sugar, or Raw Honey (balances the heat and funk)

• 2 to 3 tbsp Unfiltered Apple Cider Vinegar or Rice Vinegar

• Reserved Ferment Liquid (as needed for blending consistency)

The 2-Step Method

1.Rough Chop & Salt (Base Prep): 15 min.

Combine the chopped red peppers and smashed garlic in a food processor or blender. Pulse into a chunky pepper mash. Transfer to a bowl, weigh the mash, and mix in 2.5% to 3% non-iodized salt by weight (or ~20g salt for 1.5 lbs of produce). Stir well and let sit for 15 minutes to draw out initial juices.

2.Pack the Jar & Submerge: 5 min.

Pack the salted pepper mash tightly into a clean 1-quart wide-mouth Mason jar, pressing down so the extracted juices submerge the solids. If needed, pour in a splash of 3% saltwater brine to cover the top completely. Place a fermentation weight or zip-top bag filled with brine on top to keep all solids under the liquid line.

3.Active Lactic Fermentation: 7 to 14 days.

Seal with an airlock lid (or loosely cap with a standard lid, burping daily to release carbon dioxide). Store in a cool spot away from direct light (68–72°F is ideal). Within 2–3 days, you will see bubbling and cloudy brine—signs of active lactic acid fermentation. Let it ferment for 7 to 14 days until tangy and aromatic.

4.Cold Flavoring & Blending: 10 min.

Strain the fermented mash, reserving the liquid. Transfer the peppers and garlic to a high-speed blender. Add 1.5–2.5 tbsp sugar/honey, 2–3 tbsp vinegar, and 1/4 cup of the reserved brine. Puree until silky smooth. Taste and adjust: add more sugar for sweetness, vinegar for punch, or brine for liquidity.

Pro Tip: For an authentic commercial-style texture, push the blended sauce through a fine-mesh sieve or food mill to strip away pepper seeds and tough skins before bottling in a squeeze bottle. Store in the refrigerator—the low temperature and active acidity will preserve it for 6+ months.