This fermented banana pepper sauce makes a spicy condiment packed full of flavor and probiotics. Better yet? This banana pepper recipe is a snap to make!
If you love hot sauce, be sure to try this smoky hot pepper sauce, too!
I have had two jars filled with good food sitting on my counter for eleven months now and neither of them has gone bad. These jars were filled last September with some organic hot banana peppers I had purchased in season and wanted to preserve.
With very little effort and zero heating or freezing of the food, they practically preserved themselves with this easy fermented banana pepper sauce.
And now that I am getting ready to fill more jars with vegetables, salt, and water, it’s time for them to reach their final destination – fermented hot sauce!
Fermentation, as I go on and on about in my book, is probably the easiest, safest, healthiest way to put up your harvest. Not to mention the fact that fermentation makes the best, most nuanced hot sauce, in my opinion.
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The aging of the banana peppers, the melding of the flavors, the lactic tang of the brine all come together in wonderful harmony.
A fermented banana pepper recipe for preserving the heat
It’s almost too good to be true. But it’s not. It’s real and it’s easy, and it’s filled with enzymes and probiotics to boot. And don’t just toss the brine when you are done blending your hot sauce. There are plenty of uses for that too!
Storing this banana pepper sauce
One the sauce is ready, store it in a flip top bottle in the refrigerator. Use this banana pepper hot sauce liberally to flavor your favorite dishes.
And make note to plant some of these beauties in your garden next year so you can make this fermented banana pepper recipe again!
★ Did you make this banana pepper sauce? Don’t forget to give it a star rating below!
Nutrition Information: Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 22Unsaturated Fat: 0gSodium: 91mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 1g