Fermented Blackberry Chipotle Hot Sauce

Ingredients

For the ferment

  • 2 cups/300 g fresh blackberries

  • ½ cup/100 g chopped red red onion or shallot

  • ½ cup/100 g chopped red bell pepper (optional)

  • 2-3 jalapenos or other spicy peppers (about 40-60g )

  • 4 cloves garlic, peeled and smashed (about 20g)

Brine (2.5% salt solution)

  • 25g/1 Tbsp+2 tsp non-iodized salt

  • 4 cup filtered water

After Fermentation (Blending)

  • 1-3 chipotle peppers in adobo sauce (canned), plus some sauce

  • 60-80 ml apple cider vinegar (¼–⅓ cup )

  • ~30 ml/2 Tbsp fresh lime juice (about 1 lime)

  • 21-41 mg/1-2 Tbsp honey or other sweetener (optional)

  • fermented brine (from the jar) — start with less, add more to thin if needed (about 100-300 ml)

Equipment

  • 1-2 quart-size mason jars

  • Fermentation weights or small ziplock bags with brine

  • Fermentation lids or breathable covers

  • Blender

  • Fine mesh strainer (optional but recommended)

  • Bottles or jars for storage

Instructions

  1. Wash all fresh ingredients

  2. Chop all fresh ingredients and divide between jars

  3. Dissolve salt in water and pour into jars to submerge all ingredients

  4. Add fermentation weights to submerge solids below brine.

  5. Cover with fermentation lid or cloth

Fermentation

  1. Store jars at room temp (65–75°F / 18–24°C) for 5–10 days.

  2. Watch for bubbles, cloudiness, and tangy aroma.

  3. Make sure everything stays submerged. Skim off any white yeast if it appears.

    • The mixture may get cloudy, and that is fine

    • It will produce a but of an odor, tangy and kind of funky

    • If it gets mold in it or produces a putrid or rancid odor, discard

Blend

  1. After fermentation, transfer solids and about 1–1¼ cups of brine to a blender.

  2. Add chipotles, adobo sauce, vinegar, lime juice, and optional honey.

  3. Blend until smooth and creamy. Strain for a silky texture (optional but recommended. Blackberry seeds are gritty).

Storage

  1. Transfer to bottles or jars

  2. Refrigerate for up to 3 months

    • Can be made shelf stable by water bath canning, but it is important to monitor the PH. (notes below)

Still reading? Here’s the nerdy stuff

I think everyone is annoyed by recipe blogs that block the actual recipe with walls of text, tales of the glory of summer and sweet richness of berries. That being said, there’s a reason the text is there, it helps funnel activity to the blog, and increases engagement time, which help with the google algortithms, so I need to include this sort of thing. I am going to include various suggestions, faqs, and science below the recipes.

Tips for Making Fermented Hot Sauce

The important part of this recipe for food safety is the salinity of the brine. In terms of vegetables and fruit, there is considerable room to experiment.

Try some of the following:

  • Chilies (Use a mix of fresh and/or dried for balance)

    • SerranO

    • Fresno

    • Thai chili (very hot)

    • Habanero or Scotch Bonnet (fruitier, intense)

    • Guajillo (earthy, mild–medium)

    • Pasilla

    • Smoked paprika (as a flavor booster post-ferment)

  • Acidifiers & Flavor Enhancers (After Ferment during blending)

    • White wine vinegar

    • Lime or lemon juice

    • Tamarind paste (tangy depth)

    • Balsamic vinegar (for dark fruit-based sauces)\

    • Miso paste (tiny amount for body/umami)

  • Herbs & Spices (Flavor Accents)

    • Cumin

    • Coriander

    • Black pepper

    • Fresh herbs: cilantro, thyme, oregano, mint

    • Dried herbs: Mexican oregano, bay leaf (during ferment)

  • Fruits (Try two or more for complexity)

    • Cherries

    • Habanero peppers

    • Raspberries

    • Peaches

    • Figs

    • Roasted red grapes

  • Aromatics & Vegetables (Depth + Ferment Support)

    • Garlic (essential!)

    • Roasted sweet peppers (for smoke/body)

    • Carrot (natural sweetness)

    • Celery or fennel bulb (subtle, herbal)

    • Roasted corn kernels (sweet-smoky twist)

  • Sweeteners (Add during blending if too sour)

    • Honey

    • Maple syrup

    • Brown sugar

    • Agave

    • Molasses (pairs well with smoky peppers)

How to Ferment Hot Sauce Safely

  1. Use the Right Salt Ratio

    • Salt helps inhibit harmful bacteria while allowing good bacteria (like Lactobacillus) to thrive.

    • Use a 2%–3% brine solution by weight:

    • That’s 20–30 grams of salt per 1 liter of water,

    • Use non-iodized salt like sea salt or kosher salt.

2. Keep Everything Submerged

  • Exposing ingredients to air can cause mold or spoilage.

  • Use a fermentation weight or clean glass to press solids below the brine

  • If using jars, fill a small ziplock bag with brine and place it on top as a weight

  • Remember: “Under the brine, doing fine.”

3. Use Clean Jars and Hands

  • Sterilizing isn't required, but clean gear helps prevent contamination.

  • Wash jars with hot soapy water or run through the dishwasher

  • Use clean hands or gloves when packing ingredients

4. Watch for the Right Signs of Fermentation

  • Healthy fermentation looks like:

    • Bubbling after 1–2 days

    • A cloudy brine

    • A slightly sour, tangy smell (like pickles)

  • Avoid:

    • Fuzzy mold (especially blue, green, or black)

    • Rotten or slimy smells

    • White film (kahm yeast) is usually harmless — just skim it off.

5. Store at the Right Temperature

  • Fermentation works best at 65–75°F (18–24°C).

  • Too cold? Ferment will be slow

  • Too warm? It may ferment too fast or spoil

6. Blend & Refrigerate or Can

  • After fermentation:

    • Blend your sauce

    • Store in the fridge (lasts 2–3 months), or

    • Heat and water-bath can it if you want it shelf-stable

    • Check the pH if you're canning — it should be below 4.0. Otherwise botulism could be a concern

      • Botulism cannot grow in an acidic environment

Summary: Key Safety Tips for Fermenting Hot Sauce

  • Use a clean jar

  • Use a 2–3% salt brine

  • Keep ingredients submerged

  • Ferment in a cool, dark spot

  • Trust your nose and eyes — good ferments smell tangy, not foul

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