When it comes to hot sauces, I like to push the boundaries and experiment with some of the hottest chillies on the planet. This time, I’ve been working on a truly insane homemade hot sauce that’s been bubbling away in my fermentation setup since December 2022. This isn’t just any sauce, it’s crafted with the extreme Primotalii chillies in three incredible varieties: Chocolate, Red, and Gold. The result? A sauce so potent and flavourful, it’s borderline madness.

The Fiery Stars: Primotalii Chillies

The Primotalii chillies are serious business. I’m talking about some of the hottest chillies in the world, and this sauce combines the Primotalii Chocolate, Primotalii Red, and Primotalii Gold. Each variety brings its own unique heat and flavour profile, making this sauce a complex and powerful blend. After fermenting these chillies for over three years, it’s time to open the jar and see what magic has happened.

Fermentation: The Heart of the Sauce

This sauce uses a brine fermentation method rather than a mash fermentation, which means I separate the brine from the solids before blending. Over the years, the fermentation has been carefully maintained, topped up to keep everything submerged and safe. The smell when I opened it was strong but surprisingly pleasant. A sign that the fermentation was on point.

For those interested in the fermentation process itself, I’ve got plenty of resources and videos explaining how I do it, including tips on timing, mash vs. brine methods, and how to keep your fermentations healthy.

Key Ingredients: Garlic, Vinegar, and Sugar

Besides the triple Primotalii chillies, the other star ingredient is fresh garlic – two whole bulbs straight from my garden. Homegrown garlic has an unmatched aroma and flavour, but the downside is that it’s trickier to peel compared to dried garlic. Still, the pungency it adds is essential to balance the intense heat.

To balance the sauce, I add apple cider vinegar and some sugar. The vinegar’s acidity helps preserve the sauce and adds brightness, while the sugar cuts through the heat with a touch of sweetness. The amount of vinegar I use depends on how much brine I add back in, aiming to keep the flavour balanced with the saltiness from the brine.

Blending the Madness

When blending this sauce, I have to be careful. The heat is intense, and the vapours can be overwhelming. Normally, I’d wear a mask and have an extractor fan on, but filming made that tricky. The sauce is thick, deep red, and packed with those fiery oils that coat the sides of the blender. This oil is pure capsaicin, the chemical that gives chillies their heat, and it’s what stains everything with that signature red colour.

As I blend, I add about 300ml of apple cider vinegar and 100ml of the brine to keep the saltiness balanced. For sweetness, I use plain sugar, but if you’re avoiding sugar due to dietary reasons like keto or diabetes, erythritol is a great alternative. Just a heads up: do not feed erythritol to dogs!

The Heat Hits Hard

Once blended, the sauce delivers an instant kick. The heat hits the tongue first with a strong, fiery burn that quickly builds, spreading to the lips and even tingling the sides of the tongue. It’s a complex burn, not just a quick flash but a sustained, warming sensation that really sets this sauce apart.

Finishing Touches: Thickening and Bottling

To finish, I add a tiny amount of xanthan gum to bind the sauce slightly without making it gelatinous. From experience and consultations with hot sauce makers, I’ve learned that starting blending slowly is key to avoiding foam and bubbles, which can make the sauce look unappealing. If you blend too fast right away, you’ll introduce too much air, so it’s best to gradually ramp up the speed.

Once blended and thickened just right, I bottle the sauce in sterilized 100ml DA bottles, ready to be enjoyed (with caution!).

Final Thoughts

This Primotalii hot sauce is an intense journey from fermentation to final bottle. It’s a labour of love and madness, combining powerful chillies, fresh garlic, careful brine fermentation, and balancing ingredients to create something truly special. If you’re a fan of DIY hot sauces, fermentation experiments, or just enjoy seeing someone push their limits for flavour, this is a recipe worth trying.

Remember, this sauce is not for the faint-hearted, it’s seriously hot and packed with flavour. If you decide to make something similar, take your time with the fermentation and blending, and don’t skimp on the balancing ingredients. Stay safe and, as always, stay spicy!

Frequently Asked Questions

What chillies are used in this hot sauce?

The sauce uses three types of Primotalii chillies: Primotalii Chocolate, Primotalii Red, and Primotalii Gold. These are some of the hottest chillies in the world.

How long does the fermentation take?

This particular batch was fermented for over three years, but fermentation times can vary depending on your setup and desired flavour.

What type of fermentation is used?

This sauce uses a brine fermentation, where the chillies are submerged in a saltwater brine, as opposed to a mash fermentation.

Can I substitute sugar in the recipe?

Yes, if you want to avoid sugar, erythritol is a good alternative. Just remember not to feed erythritol to pets.

How do I avoid foam when blending hot sauce?

Start blending slowly to break down ingredients before increasing speed. This reduces air bubbles and foam that can affect the sauce’s appearance.

Is fresh garlic better than dried garlic for hot sauces?

Fresh, homegrown garlic offers a stronger aroma and richer flavour, though it can be harder to peel compared to dried garlic.

In this article, I’ll explain why Chemsan is an excellent StarSan alternative, share some tips on getting the most out of it, and address common questions about no-rinse sanitisers.

Why I’ve Used StarSan for So Long

StarSan has been a reliable sanitiser for sauce makers, brewers, and food processors for years, largely because of its no-rinse formula. Its acidic solution sanitises surfaces and equipment quickly, so there’s no need for rinsing—saving time and reducing the risk of introducing unwanted bacteria. But as it’s gotten harder and more expensive to source in the UK and EU, it’s no longer as convenient as it once was.

Why Chemsan is a Perfect StarSan Alternative for the UK

Chemsan is a recent addition to the market, and I’m excited to say it’s an ideal replacement for StarSan. Just like StarSan, Chemsan offers no-rinse sanitation with the same ease and effectiveness. Here’s why I’m making the switch:

• Availability: Unlike StarSan, Chemsan is easier to source in the UK and EU, making it a more reliable option.
• Cost-Effective: Chemsan is more affordable, which is ideal if you’re sanitising regularly.
• No-Rinse Simplicity: Chemsan follows the same no-rinse formula, which means less fuss and less time wasted.

My Tips for Using Chemsan Effectively

Switching from StarSan to Chemsan was seamless, and if you’re familiar with one, you’ll have no trouble using the other. Here’s how I recommend getting the best results with Chemsan:

1. Mixing the Solution: Just like with StarSan, Chemsan needs to be diluted. Follow the instructions on the label—usually, you’ll add a small amount of concentrate to water.
2. Use Filtered or Bottled Water: For better longevity, I recommend using filtered or bottled water to mix Chemsan. Tap water can introduce minerals that may affect the solution’s efficacy. Filtered water helps the sanitiser stay potent, especially if you’re storing it for a while.
3. Check pH Levels: To ensure Chemsan remains effective, I regularly test the pH of my solution. It should be close to the original pH (3.5 or lower) to remain effective.
4. Spray Application: I find using a spray bottle makes applying Chemsan much easier and reduces wastage. It’s a great way to cover surfaces evenly and avoid excess use.
5. Allow Contact Time: To effectively sanitise, Chemsan needs to stay in contact with surfaces for at least one minute. This brief time helps eliminate contaminants.
6. Avoid Soft Metals: Since Chemsan is acidic, it’s not suitable for certain metals like aluminium. I stick to stainless steel, glass, and food-safe plastics, which work well.

Understanding Phosphoric Acid in No-Rinse Sanitisers

One of the primary ingredients in both StarSan and Chemsan is phosphoric acid, which gives these sanitisers their acidic, no-rinse properties. Some people worry about no-rinse products, wondering if any leftover solution could be unsafe. But phosphoric acid is a common food ingredient—used in popular drinks like Coca-Cola to add acidity. When used as directed, the residual amount left by no-rinse sanitisers like Chemsan is minimal and completely safe. There’s no risk to health or flavour in your chilli sauces or ferments, so you can use Chemsan confidently.

Why I Think Chemsan is the Best StarSan Alternative for ChilliChump Followers

If you’re frustrated with StarSan shortages, Chemsan could be the answer you’re looking for. It’s affordable, easy to find, and just as effective, making it an excellent choice for anyone who cares about clean and safe food processing or brewing. For chilli makers, fermenters, and home brewers, Chemsan meets the same high standards I’ve come to expect from StarSan without the hassle of trying to find it in stock.

Final Thoughts

Here’s the truth: if StarSan were still readily available at a reasonable price, it would absolutely still be my first choice. StarSan has been a reliable partner in my processes for years. But with Chemsan, I’ve found a solid, affordable alternative that gets the job done just as well, even if it wasn’t initially my first pick.

If you’re also struggling to find StarSan or feeling the pinch from rising costs, Chemsan is worth considering. It’s effective, easy to find, and, best of all, keeps my workspace sanitised without breaking the bank. While the transition was unplanned, I’m glad to have found a dependable option in Chemsan so I can focus on what I love—making great products to share with you.

If you’re keen to learn how to make fermented hot sauce some of the key questions you might have will be, how long do I need to ferment my chilli peppers for? How do I know if my ferment is healthy? And how do I blend the right flavours for a phenomenal hot sauce? Look no further, we have all of this and more to get you started. 

This article is bursting with tons of research, tips, and tricks intended to guide you in making your first fermented hot sauce. Factors such as temperature and personal taste all play their part here. This article will help you to achieve a potent punch of spice while maintaining a robust, layered flavor.

So let’s jump right in!

Fermenting Chilli Peppers for Hot Sauce

Fermented foods have a great shelf-life and a unique flavor so it’s no surprise that people are experimenting more and more with different recipes. But if you’re new to fermenting, it’s really important that you take the time to learn how to ferment peppers to create a long-lasting, safe, and flavorful hot sauce.

To begin your fermentation, gather the necessary ingredients and equipment. I’ve been fermenting for nearly a decade, it’s a great way to make hot chili sauce and I’ll share my experience as I walk you through this fermenting process.

Ingredients and equipment needed

We need some essentials if we’re going to make a hot sauce from peppers. First, we need a big jar to hold the peppers. It’s best if this jar is made of glass. Next, we want fresh chili peppers. Make sure you choose chili peppers to ferment that you like – both for heat level and flavor! If you’re looking for a medium-heat fermented sauce, consider using Cayenne peppers, Serrano peppers, or Jalapeno peppers, both have a great flavor profile. Or if you’re looking for your hot fermented chili sauce to pack a punch, why not try Ghost peppers.

We also need sea salt and filtered water to make the brine. The last thing you will need is a fermenting lid that can let air out but not in. This is called an airlock lid. For this recipe, you’ll also need an onion and some garlic.

Preparing the peppers and onions

Let’s get our chilli peppers ready for fermenting!

1. Pick fresh peppers for your sauce. Hot peppers, or a mix of hot and sweet peppers are perfect for hot sauce.
2. Wash your peppers well in cool water.
3. Take off the stems of the peppers and slice them into small pieces.
4. Add them to a clean glass jar.

Packing the jar and making the brine

To properly pack the fermenting jar, it is crucial to create a brine solution first. The brine consists of salt dissolved in water and acts as the source of fermentation for the ingredients inside the jar. When doing a brine fermentation calculate the amount of salt as a percentage of the weight of the water (1 liter of water = 1kg). You should aim for between two and four percent concentration of salt to water for optimal results. For example – a three percent concentration would be 3g salt to 97g water. To make things simple, I usually go with 3g salt to 100g water.

Once the brine is ready, it is poured into the jar to cover the peppers completely. Care must be taken to ensure no air pockets remain, allowing for an anaerobic environment. This is essential for the fermentation process to thrive. The ingredients are then packed tightly in the jar, ensuring they are fully submerged below the brine. I sometimes use a piece of onion or a cabbage leaf to keep the contents submerged beneath the brine.

Covering with an airlock lid and fermenting

To ferment peppers for hot sauce, it’s important to cover the jar with an airlock lid. This helps create a controlled environment where beneficial bacteria (Lactobacillus) can thrive and ferment the peppers.

The airlock allows carbon dioxide to escape while preventing oxygen from entering. Also, with CO₂ being heavier than oxygen, it will displace the oxygen through the airlock, creating a layer of carbon dioxide that protects the fermentation and reduces the risk of spoilage or mould growth. It’s an essential step in ensuring a successful and safe fermentation process for your homemade hot sauce.

So don’t forget to cover your jar with an airlock lid before letting those peppers and brine do their magic!

Determining the Duration of Fermentation

Factors such as the type of peppers used, temperature, and desired flavor profile can all affect how long to ferment your peppers for hot sauce. Read on to learn more about finding the right duration of fermentation for the perfect homemade hot sauce.

Factors that affect fermentation time

The duration of fermentation for hot sauce can be influenced by several factors. One important factor is the temperature at which the peppers are fermenting. Warmer temperatures can speed up the fermentation process, while cooler temperatures may slow it down. The optimal temperature for fermenting is between 66-72 degrees Fahrenheit (19-22 degrees Celsius).

The type and variety of peppers used can also impact fermentation time. Some peppers ferment faster than others due to variations in their sugar content and natural bacteria present on their skins. Hotter chilli peppers tend to have less sugars, and ferment less vigourously.

Additionally, the amount of salt used in the brine can affect fermentation time, as a higher salt concentration may slow down the process. It’s important to monitor the fermentation progress by regularly checking for signs such as bubbles forming in the fermentation.

Signs that the fermentation is complete

Once you’ve been fermenting your peppers for about 4-5 weeks, it’s time to check if they’re ready. You’ll know the fermentation is complete when the peppers have a sour fermented smell, similar to sauerkraut.

When you taste them, they should also have a peppery and pleasantly sour flavor. Most of the fermentation usually happens within the first week or two, so be patient. Just remember that the brine used for fermentation will turn cloudy, which is completely normal.

Storing and Enjoying Fermented Hot Sauce

After fermenting your hot sauce, it’s time to transfer it into bottles for storage. Proper storage and handling are crucial to ensure that your fermented hot sauce stays fresh and delicious.

Let us guide you through the process of bottling, storing, and enjoying your homemade fermented hot sauce!

Bottling the sauce

To bottle the fermented hot sauce, follow these steps:

1. Prepare clean glass bottles with tight-fitting lids.
2. Blend the resulting fermentation well.
3. Strain the fermented hot sauce through a fine-mesh sieve to remove any solids. (optional)
4. Use a funnel to transfer the sauce into the bottles, leaving some headspace at the top.
5. If desired, add additional spices or flavorings to customize the sauce. This can also be added during the blending stage.
6. Seal the bottles tightly with their lids and store them in the refrigerator.
7. Label each bottle with the date of bottling for reference.
8. Enjoy your homemade fermented hot sauce within 3-6 months for optimal flavor and quality.

Proper storage and shelf life

After fermenting your peppers to make hot sauce, it’s important to store it properly. Homemade fermented hot sauces can be kept in the refrigerator for several months. They can last 2-3 weeks if you made a quick cook version and up to 3-6 months if you made a fermented version. You can of course prepare the sauce to last longer than this, but that is for another article!

Canning is another option that makes the hot sauce shelf-stable. Canned fermented hot sauces can stay good for about a year when stored on a pantry shelf. Just remember, some homemade hot sauces may go bad, but generally, they have a shelf life of at least 1 year when refrigerated.

Tips for enjoying the sauce

Here are some tips for enjoying your homemade fermented hot sauce:

1. Experiment with different flavors: I love this recipe due to its simplicity, but try adding herbs, spices, or even fruits to your hot sauce to create unique and delicious flavor combinations.
2. Use it as a condiment: Add a spicy kick to your favorite dishes by using the fermented hot sauce as a condiment. It pairs well with tacos, burgers, eggs, and more.
3. Mix it into sauces and dressings: Enhance the flavor of your sauces and dressings by incorporating some of the fermented hot sauce. It adds depth and heat to any recipe.
4. Dilute with vinegar or water if too spicy: If your hot sauce turns out too spicy for your liking, you can dilute it with vinegar or water to reduce the heat level.
5. Store in small bottles for easy access: Transfer your fermented hot sauce into small bottles or jars for convenience. This way, you can easily grab them whenever you need to add some heat to your meals.
6. Share with friends and family: Homemade fermented hot sauce makes an excellent gift. Share some with your friends and family who appreciate spicy flavors.

Conclusion

In conclusion, fermenting peppers for hot sauce is a process that takes time. Typically, it takes at least 2 weeks to achieve the desired flavor and heat level. However, the fermentation process can last up to several weeks if you prefer a stronger taste.

Remember to monitor the color change of the peppers during fermentation and adjust according to your preference. You can create your own delicious homemade fermented hot sauce with patience and experimentation!

Why not give some of these recipes a try?

• Easy Spicy Ketchup Using a Slow Cooker
• Buffalo Style Fermented Hot Sauce Recipe!
• 10 Month Ferment, 7Pot Brainstrain Yellow and Pear Chilli Sauce
• Peri Peri, Piri Piri Chilli Pepper, Including 6 Recipes! From Peri Peri Sauce to Peri Peri Chicken
• Sriracha hot sauce recipe. Quick, easy and delicious!

Frequently Asked Questions about Fermenting Peppers for Hot Sauce

There are some common questions that come up when it comes to fermenting peppers for hot sauce. These queries often involve the process, duration, ingredients required and safety measures. Let’s tackle some of these frequently asked questions.

Two Common Questions About Salt

Two questions commonly arise when talking about salt in fermentations. What type of salt, and how much. 

What Type of Salt Should I Use for a Fermentation?

Firstly lets talk about the type of salt. You would have heard me mention during my videos to use salt that has no additives, and also salt that is not iodised. While I still prefer to use salt like sea salt or Himalayan rock salt, research shows that iodised salt will not actually affect the success of your fermentation.

The use of iodized salt did not statistically significantly influence microbial populations in the fermentation. Thus, there is no basis for the popular held belief that the use of iodized salt inhibits the growth of the bacteria important for the sauerkraut fermentation.

https://www.sciencedirect.com/science/article/abs/pii/S0740002018300121

I would still steer away from salt that has additives like anti-caking agents.

How Much Salt Should I Use for a Fermentation?

Secondly, the amount of salt to use. Salt in fermentations is usually expressed as a percentage. For a brine fermentation, this is a percentage of the weight of the water only. So 3% salt would be 30g salt with 1000g water (1000ml). With a mash fermentation, you measure the weight of the ingredients and use the appropriate amount of salt. So 30g salt for 1000g or 1kg of chillies.

There are two things to consider when adding salt. How salty the end product will be, you can always add salt, but you can’t take it away! And the amount of salt that allows the lactobacillus to thrive but also inhibits harmful bacteria.

My recommendation is to go with between 2 and 3% once you are comfortable with making fermentations. If you are just starting out and want to be a little more cautious, you can use up to 5 or even 6%. 

Lactobacillus can tolerate salt levels up to about 8 to 10%. However after 6% the lactobacillus activity is markedly reduced.

Four Lactobacillus species were studied for their ability to grow at high NaCl concentrations and different initial pH values. Among these strains, Lactobacillus plantarum strains 541 and A6 indicated to be the most salt tolerant. Both strains were able to ferment glucose up to 8% salt and produce lactic acid even at 10% salt

https://core.ac.uk/download/pdf/36062836.pdf

Fermented Chilli Pepper Sauce with Fruit

Fermenting chilli sauces with fruit can present some challenges. You may not get the result you imagine because the sugars of the fruit will be used by the lactofermentation process…the lactobacillus bacteria will convert the sugars into lactic acid and CO2. This will alter the flavours of the fruit too. This isn’t to say that the result is bad, it is just different. This fermented recipe includes pears during the fermentation stage, and the results are delicious…and HOT!

More Fruit Flavour With Your Sauce?

Try adding some fresh pears to your sauce when you come to process and bottle it! This could take your sauce from good to great!

How Long to Ferment This Chilli Sauce?

For this recipe, I fermented the chilli peppers and pears for ten months. You don’t need to ferment for that long, but I would aim for at least one month!

Print

7Pot Brainstrain Yellow & Pear Hot Sauce

A fermented chilli sauce made with 7Pot Brainstrain Yellow peppers and Pears straight from the garden

Course Condiment, Sauce

Cuisine African, American, English, Indian, Mediterranean

Keyword 7Pot Brainstrain, Chilli sauce, Fermentation, Fermented hot sauce

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Fermentation time 30 days days

Total Time 30 days days 22 minutes minutes

Servings 1 bottle

Equipment

• 1 Jar
• 1 Knife
• 1 Measuring jug
• 1 Measuring scale
• 1 Blender
• 1 Saucepan

Ingredients

• 6 whole 7Pot Brainstain Yellow peppers
• 3 whole Ripe Pears
• 1/2 White Onion
• 20-30 grams Salt Kosher, Sea Salt or Pickling (to make a 3% brine)
• 1 litre Water

Instructions

Preparing your fermentation

• Rinse, de-stalk and halve the chilli peppers.
• Cut the pears into small cubes and remove the seeds.
• Chop the onion into small cubes.
• Tightly pack all the ingredients into a jar.
• Add your salt to the water and stir until dissolved to make your brine.
• Cover your ingredients with the brine.
• Leave to ferment for at least one month.

Making the sauce

• Make sure you sanitize your equipment before starting to make the sauce. You can do this by adding your bottles and tops to a pot of boiling water for ten minutes.
• Once your ingredients have fermented, drain the brine and keep it separate.
• Add the chillies and pears to the blender and blend until smooth.
• Once you have blended the chillies, you can add some brine back or add a little vinegar and continue blending to thin the sauce out to the consistency you prefer.
• Add your mix to a saucepan and simmer on the stove for two minutes to stop the fermentation process.
• Decant into your bottles.
• Enjoy the burn! 

Video

A Couple Last Tips for this Fermented Chilli Pepper Sauce

When you taste the sauce, you’ll find that the 7Pot Brainstrain Yellow flavour has mellowed a little (less “green” tasting), but the heat is still there…believe me! The pear is very subtle; it’s overpowered by the intense flavours of the chilli peppers. You may want to experiment by adding a fresh pear when blending the sauce in the final stages.

During the fermentation process, sugars inside the fruit or the vegetables will get eaten up by the lactobacillus. If I were to try pears again in a future sauce with peppers, I’d use more mild chillies.

pH Meter: https://geni.us/essentph (Cheaper one: https://geni.us/vantaphUS or https://geni.us/phmeter)
Food Mill: https://geni.us/foodmill
Blender: https://geni.us/nutrininjablend

This is the book I use in the video, Fiery Ferments.

I am really loving the whole smoking thing. It isn’t something I have done very much with in the past, but hopefully in the future I will have a proper smoker to do some more interesting things.

In the mean-time check out this video

The peppers in this sauce: Sugar Rush Peach, Cardi MOA Bonnet, Carbonero, and a couple sweet peppers (Sweet Banana and Ramiro)

Enjoy!