Fermented Fresno Hot Sauce

By: Hannah Lee Leidy
Photo by Jonathan Boncek

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¾ cup

  • 10 Fresno peppers
  • 1 tablespoon salt
  • 2 teaspoons olive oil
  • 1 small yellow onion
  • 5 garlic cloves
  • 4-5 sprigs of thyme
  • 5 bay leaves
  • 1¼ cups white distilled vinegar
  • Salt to taste
  1. De-stem the peppers and process in food processor with salt. Place in a sealed container at room temperature for 4−5 days to ferment.
  2. Heat olive oil in a pan, then add onion, garlic, thyme, and bay leaves. Caramelize.
  3. Add in the fermented peppers and vinegar. Bring to a boil.
  4. Boil for 20−30 minutes. You may need to add water if the solution is too thick or pasty.
  5. Allow to cool. Remove thyme sprigs and bay leaves.
  6. Adjust seasonings and blend until you have a Sriracha-like consistency.


  • from Chef Andrew Claytor, formerly of Cask & Larder, Winter Park, Florida

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