r/FermentedHotSauce

How to Make Salsa Verde Picante Fermentada (Fermented Green Hot Sauce). Recipe link in comments.

How to Make Salsa Verde Picante Fermentada (Fermented Green Hot Sauce). Recipe link in comments.

Tacos. Steak. Enchiladas. Soup. Breakfast. Burritos. Breakfast burritos. What doesn’t spicy green sauce go on?

I first started making homemade red and green salsas almost 20 years ago when a roommate got into it and proceeded to get me hooked. We were frequently buying all those commercial pre-made salsas you can find everywhere, in grocery stores, gas stations, pharmacies, etc.

u/insaneinthebrine — 1 day ago

Large Batch Bottling

Hi All,

I'm looking to bottle my first large batch soon (about 4.5 gallons). I don't have a lot of space to store large equipment. Has anyone successfully used a beer brewing bucket with a spigot and racking cane? Does it work with a blended sauce? Thanks!

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u/MajesticCartographer — 3 days ago

Mango Habanero Thai Chile vacuum bag ferment

I haven’t done one of these in a while. I got a new foodsaver and have been itching to do a vac bag ferment. I’m hoping this one has some nice color.
-habanero
-Thai chilies
-mango
-carrot
-garlic
-2.5% salt

u/branawhoo — 4 days ago

pH Meter Recommendations

Since it seems like I'm going to be making these pretty regularly, I'm interested in moving on from test paper.

What's a pH meter that is low-hassle and effective?

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u/JEASHL — 8 days ago
▲ 4 r/FermentedHotSauce+2 crossposts

Suggestions for Asian style (non-fiery) sauces.

Awhile back someone posted a request for sauces that tasted of hot peppers without much heat as his family member was no longer able to do fiery stuff. That conversation was so helpful to me as I’m another person who used to adore hot and spicy but have a condition that makes heat almost impossible now… I’m sure missing it!

Can someone do this with Asian style sauces now?
Tasty sauces with little to no 🔥 ?

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u/SnooTangerines5740 — 10 days ago

What does the fermentation bubbling look like?

1st time fermentater here..Ive got my peppers in a 4% brine and its day 4. I see a bubble here and there but I dont really see any "action". The water is cloudy..all ingredients are submerged.

My question is what does "the bubbling" look like? I thought it would be more active.

Thanks in advance for replies

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u/ContentSeat — 10 days ago

Dead ferment?

First time saucer and I never had any real activity other than a bubble here and there. It smells good and it’s been about 2 weeks now. There is a white biofilm looking layer on some peppers and on the glass weight. Is that something I should be concerned about? Could I just send it and see how it sauces? I bought a salinity/Ph meter so I can check it I guess. Kind of at a stand still with this jar.

u/No_Outside_9552 — 9 days ago
▲ 14 r/FermentedHotSauce+4 crossposts

European Chili Festivals [Megapost]

Know a festival not on the list? Leave a comment and we will update

Been to a festival? Share your photos, and your sauces in r/europeanhotsauce ! How was it?

Austria

  • Sh*t Hot Fest Vienna, Liquid Market Cocktail Fest, Otto Wagner Area. 27 to 29 August. Globe-hopping hot-food, music and community festival. https://www.shthotfest.com/

France

Germany

  • Berlin Chili Fest (Spring), Berliner Berg Brauerei, Berlin. 29 to 31 May. Berlin's biggest chili event, 50+ European hot sauce makers, Clifton Chili Club eating comp, EUHSA partner. https://www.berlinchilifest.com/
  • Berlin Chili Fest (Harvest), Berliner Berg Brauerei, Berlin. 4 to 6 September. Autumn edition, harvest-season focus. https://www.berlinchilifest.com/

Ireland

Italy

  • Fiera Mondiale Campionaria del Peperoncino, Rieti. 28 August to 6 September. Ten-day chili trade fair in Lazio. https://www.fieramondialedelpeperoncino.com
  • Peperoncino Festival di Diamante, Diamante, Calabria. 10 to 14 September. 33rd edition, biggest chili event in Italy, Italian Championship of Chili Eaters final, League of Fire European qualifier, free entry. https://www.peperoncinofestival.org/

Netherlands

  • Sh*t Hot Fest Amsterdam, Lagerwal, Amsterdam Noord. 18 July, 13:00 to 19:00. Outdoor edition of the touring spice festival. https://www.shthotfest.com/

Portugal

Spain

  • ArdorFest (Feria del Picante), Meraki Gourmet, Donostia / San Sebastián. 8 to 9 June. Spicy-food fair, hot sauce vendors, patatas bravas, spicy tortillas, Chili Challenge eating contest. https://ardorfest.com/en/spicy-fair

United Kingdom


Dates not yet confirmed for 2026


What did we miss? Drop it below and we'll add it. This post gets updated as more dates land.

u/PotsdamCommuter — 9 days ago

Getting into the hobby

Hello, I am thinking about getting into making hot sauces and was wondering if there was a resource to help me, a step by step, please and thanks.

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u/Onii-Sama27 — 11 days ago

How to Make Strawracha Sauce. Recipe Link in Comments.

Ah, spring has sprung here in Georgia! And although the local strawberries are not quite ready, delicious berries from our wonderful neighbor to the south, Florida – my birthplace – are here in abundance and at reasonable prices.

If you’ve ever perused this site and the sauce recipe section, then you already know I’m a sucker for sriracha hot sauce (and specifically fruit sweetened sriracha). Sriracha, whether bought in the store or home fermented and sweetened with fruit, always proves to be a crowd pleaser and extremely versatile.

u/insaneinthebrine — 12 days ago
▲ 5 r/FermentedHotSauce+1 crossposts

Is this a fungal growth in my hot pepper ferment?

I see this filmy string swimming in my 2 week old ferment. Chillies, 3.5% salt brine, feijoa pulp, coriander leaves/stems, and garlic are it's components.

Will this need to be discarded? I will do so with a heavy heart if need be.

Shamefully I must admit I opened the ferment briefly to gaze at its surface, which demonstrated no powdery white filth indicative of obvious corruption.

u/Dibby — 13 days ago

2 month ferment

Does this look like mold around the rim? I was very excited for this batch. Would you keep or discard?

I was planning on a Serrano green apple and jalepeno sauce :( figured I’d come to the experts before throwing it out!

u/DillPickleball — 12 days ago

Use fresh Garlic in Fermented Sriracha?

I was fermenting peppers with onions and garlic last year. Now the water was becoming a darkish brown and the garlic and onions became light brown. I didn't trust that and threw the top half of the glass (which mostly was garlic and onions including the liquid) out. Can i just use the remaining stuff and fresh garlic to make a Sriracha? Or will the sauce spoil?

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u/Kein_Plan16 — 14 days ago