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Recipe: Lacto-Fermented Habañero Garlic Hot Sauce

Recommended Equipment:


  • Be sure to wear gloves and eye protection when working with habañero peppers.
  • Keep in mind that the flavors of hot peppers and garlic can be absorbed by plastic appliance parts. If you plan to work with hot peppers regularly consider purchasing a blender from a thrift store to use for that purpose.

Our thanks to customer Josh Bobb for contributing this recipe.


  • 5 lbs. organic habañeros
  • 1 large whole head of garlic
  • 5 Tbsp. sea salt


  1. Remove the stems from the habañeros.
  2. Peel, crush, and chop the garlic.
  3. Use a food processor or blender to process the habañeros and garlic together into a paste. Add the salt and mix to thoroughly combine it into the habañero and garlic paste.
  4. Place the mixture in an airlock fermentation set up and allow it to ferment for 6 weeks.

Once the fermented mixture has reached the taste profile you desire, you can add a bit of vinegar (such as raw apple cider vinegar) to further acidify.


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