Pepperoncini Hot Sauce Recipe (Edit recipe)

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Pepperoncini hot sauce is a mild fermented pepper sauce made with fresh pepperoncini peppers, onion, garlic, salt, water, and apple cider vinegar. This recipe creates a tangy, slightly sweet sauce with gentle pepper warmth, savory garlic notes, and deeper sour complexity developed during fermentation. Pepperoncini peppers typically range from 100 to 500 Scoville Heat Units (SHU), making this sauce much milder than jalapeño or cayenne-based hot sauces. The recipe requires about 15 minutes of active preparation followed by 7–14 days of fermentation. One batch produces approximately 1 quart (950 ml), or about 32 servings of 2 tablespoons (30 ml) each. Serve it with grilled chicken, fried eggs, pizza, sandwiches, burgers, roasted vegetables, rice, noodles, and other dishes that pair well with mild fermented pepper flavor.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

6

Serves: 32

Ingredients

1 quart Chili Peppers, Fresh pepperoncini peppers
2 Tbsp Pickling Salt
1 Onion
4 cloves Garlic
1 Tbsp Apple Cider Vinegar
1 Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Step 1: Slice and layer the peppers. Cut fresh pepperoncini peppers in half lengthwise. Remove some pale inner tissue for a milder sauce or keep it intact for more heat. Layer pepper halves, sliced onion, and whole garlic cloves into a clean 1-quart Mason jar.
Step 2: Build the brine. Add 2 tablespoons salt to the jar, then pour filtered water over the vegetables until they are completely submerged. Stir or shake until the salt dissolves throughout the brine.
Step 3: Weigh down and cover. Place a fermentation weight over the vegetables to keep them below the brine surface. Cover the jar with a clean cloth, cheesecloth, fermentation lid, or airlock system that allows fermentation gases to escape.
Step 4: Ferment for 7–14 days. Place the jar in a dark area at room temperature. Check daily that vegetables remain submerged. Taste after 7 days and continue fermenting longer for a stronger fermented flavor.
Step 5: Blend the sauce. Strain fermented pepperoncini, onion, and garlic while reserving the brine. Add fermented vegetables into a blender with 1 tablespoon (15 ml) raw apple cider vinegar. Blend until smooth, then add reserved brine gradually until the preferred consistency is reached.
Step 6: Store the sauce. Transfer the finished sauce into a clean jar, glass bottle, or squeeze bottle. Refrigerate immediately after blending to slow further fermentation.

Notes

Use filtered or non-chlorinated water because chlorine can interfere with fermentation. Keep peppers, onion, and garlic fully submerged under the brine throughout fermentation. Fermentation time can be adjusted from 7–14 days depending on the preferred sourness and fermented flavor. Add apple cider vinegar after fermentation to create a brighter acidic finish. Adjust consistency by adding reserved fermentation brine gradually during blending. Store the finished sauce refrigerated because this homemade recipe does not use a validated shelf-stable preservation process.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	53
Fat:	0 g
Carbohydrates:	12 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	12 mg
Fiber:	3 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.