Fermented Jalapeno Hot Sauce

food in glass mason jars

Makes About: 1 Quart Jar (32 oz | 946 ml)


Makes About: 1 Quart Jar (32 oz | 946 ml)

  • 2 cups (470 mL) non-chlorinated water, such as spring or filtered
  • 1 1/2 Tbsp (22 mL) Ball® Salt for Pickling and Preserving
  • 3/4 lb (0.3 kg) green Jalapenos, seeded if desired, roughly chopped
  • ½ lb (0.2 kg) celery heart, leaves included, finely diced
  • 1 cup (240ml) onion (or 1 medium onion), small diced
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) coriander seeds
  • To make additional brine: dissolve 1 tsp (5 mL) Ball® Salt for Pickling and Preserving in ½ cup (120 mL) non-chlorinated water


Please read Fermentation FAQ before beginning. 

  1. To make brine, dissolve salt in 2 cups (470 ml) water.
  2. Mix vegetables, garlic and coriander in a bowl; pack into clean jar leaving at least 2 in. (5 cm) of headspace. Pour salt water brine over to cover by 1 in. (2.5 cm), you may have extra.
  3. Place spring on top of vegetable then twist lid on.
  4. Wipe jar down and cover with a cloth. Store in a cool (68°F-72°F/20°C-22°C) place.
  5. Check daily to make sure vegetables remain submerged in brine. After 24 hours there will be visible bubbles on the top of the brine.
  6. Fermentation is complete in 2 weeks. For a stronger flavor, allow 3 weeks. Once the fermentation process is complete, remove from jar. Add vegetables and ½ cup (120 ml) brine to a blender and process to combine. Add additional brine as necessary to thin sauce to desired consistency. Strain through a fine mesh strainer if an even smoother sauce is preferred.
  7. Wipe jar rim before replacing lid or use a traditional Ball® canning lid or Ball® Leak-Proof Storage Lid. Store in refrigerator up to 6 months.