This green version is bright, tangy, and alive in a way that store-bought hot sauce just isn’t. Whether you use tomatillos or green tomatoes, the fermentation adds depth and a gentle sourness that balances the heat beautifully. It’s bold without being harsh and it only gets better as it sits in the fridge.
Around here, this is how we use up extra peppers from the garden and turn them into something that lasts. Just vegetables, salt, water, and time. The microbes do the hard work for you.
Once it’s fermented and blended, you can adjust it exactly how you like, thinner or thicker, brighter with a splash of lime, or left as-is for that full fermented flavor. Spoon it over tacos, eggs, grilled meat, roasted vegetables… or anything that needs a little green kick.
If you’re new to fermentation, don’t overthink it. Keep everything submerged, trust your senses, and taste as you go. Hot sauce is one of the most forgiving (and most rewarding) ferments you can make!
Click here to see the Instagram reel tutorial!
Make sure to check out my Fermented Red Hot Sauce recipe as well!
Ingredients:
(Quart Batch: can be scaled up or down as needed)
-2 cups chopped tomatillos (husked & rinsed) or green tomatoes
-1 cup jalapeños (sliced)
-1 cup onion (sliced)
-2–3 garlic cloves, smashed
BRINE:
-2 cups filtered water (475 g)
-2 ½ tsp non-iodized salt (12 g)
Optional flavor boosters:
-A handful of chopped cilantro
-1 tsp cumin or coriander
How to make it:
- Prep: Quarter tomatillos, slice jalapeños (leave seeds for more heat), slice onion, smash garlic.
- Pack: Add veggies (plus optional spices) tightly into a clean quart jar.
- Brine: Dissolve salt in filtered water. Pour over veggies until fully submerged.
- Weight + Lid: Place a fermentation weight on top. Use an airlock or a loose lid.
- Ferment: Let sit at room temp (65–72°F) for 7–14 days. Check daily to keep veggies submerged.
- Blend: Once bubbly and tangy, strain the veggies (reserve the brine!) and blend until smooth. Add brine back to adjust consistency as you’d like.
- Finish (optional): Stir in 2–4 Tbsp raw apple cider vinegar or lime juice for extra brightness.
Storage
Store the finished hot sauce in a sealed jar in the refrigerator. The flavor will continue to develop and deepen over time. Properly refrigerated, it will keep for several months.
Adjusting the Heat
You can easily customize the spice level to suit your preference. For a milder sauce, use fewer jalapeños or remove the seeds before fermenting. For more heat, increase the jalapeños, substitute serranos, or add a habanero to the mix.
How to Use It
This fermented green hot sauce is incredibly versatile. Spoon it over tacos, grilled meats, or roasted vegetables. Stir it into marinades, drizzle it over eggs, or add it anywhere you want a bright, tangy kick of heat.
I hope you give it a try!
