Fermented Hot Chili Sauce Recipe

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Fermented Hot Chili Sauce
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  1. Snip the stems from the chilies, but leave their green tops intact.
  2. Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.
  3. Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days.
  4. After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl.
  5. Once you've pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months.
  6. Don’t discard any remaining chili paste; rather, use it to season stir-fries, eggs, Bloody Mary`s - .
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 112.2 Kcal (470 kJ)
Calories from fat 0.23 Kcal
% Daily Value*
Total Fat 0.03g 0%
Cholesterol 0.21mg 0%
Sodium 26.37mg 1%
Potassium 756.66mg 16%
Total Carbs 25.75g 9%
Sugars 15.88g 64%
Dietary Fiber 4.59g 18%
Protein 4.79g 10%
Vitamin C 329.3mg 549%
Iron 4.3mg 24%
Calcium 41.1mg 4%
Amount Per 100 g
Calories 46.08 Kcal (193 kJ)
Calories from fat 0.09 Kcal
% Daily Value*
Total Fat 0.01g 0%
Cholesterol 0.08mg 0%
Sodium 10.83mg 1%
Potassium 310.74mg 16%
Total Carbs 10.57g 9%
Sugars 6.52g 64%
Dietary Fiber 1.88g 18%
Protein 1.97g 10%
Vitamin C 135.2mg 549%
Iron 1.8mg 24%
Calcium 16.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
  • 3

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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