Fermented, Not So Hot Pepper Sauce

Updated: May 25, 2020

I love hot sauces like Sriracha or Tabasco but I find them too spicy and overpowering whatever I eat. This sauce is easy in preparation and you can eat loads of it without burning your mouth after one bite. Perfect for dipping fried chicken or topping nachos.

Ingredients for 250ml (0.26quart):

  • 2 medium-size peppers (around 300g (10.6oz)) without a core and stem removed (you can use any colour you want, keep in mind that green ones tend to be more bitter).

  • 3 fresh medium-hot red chillis (around 150g (5.3oz)) with seeds no stem.

  • 2 green chillies (around 100g (3.5oz)) with seeds no stem.

  • 8 garlic cloves

  • 50g (1.4oz) of brown sugar

  • 4tsp salt

  • 1tsp Worcestershire sauce

  • 4tbsp rice vinegar

  • 2tbsp tomato puree


1. Puree in blender peppers, chillies, garlic, sugar and salt.

2. Transfer to sterilised jar or container and cover with a paper towel, use a rubber band to hold it in place. Leave to ferment away from the direct sunlight for 7 to 14 days depending on funkiness that you are after. You can give it a gentle shake and stir every now and then just remember to use clean equipment, it smells lovely throughout the process.

3. After fermentation transfer back to the blender or bullet to smooth it out even more.

4. Put in a small pan with vinegar, Worcestershire sauce and tomato puree, bring to simmer and cook for a couple of minutes then transfer to a jar (check and adjust seasoning when cooled).

5. Store in the refrigerator for up to 3 months.


  • After a few days, you should see small bubbles forming in the mixture. This indicates that lactic acid bacteria started to ferment your sauce.

  • Fermentation is one of the oldest methods of food preservation and it is very beneficial for the health of our gut.

  • For fermentation try to get fresh ingredients preferably from the local food market.

  • Lactic acid bacteria live on most of the vegetables naturally and when preserving foods you want to create a perfect anaerobic environment for it to thrive (submerged in a liquid).

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Professional Chef Lukasz Babral

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