Mexican Salsa Recipe – Fermented Pepper Sauce

Most Mexican salsa recipes contain vinegar. There is a far more authentic way to make a very good hot sauce. This will be a pepper sauce when it is done, not a chunky pico gallo.

Mexican Salsa Recipe for Fermented Pepper Sauce

One of the keys to making a wonderful salsa is to make sure it stays clean and safe from bacteria and mold while fermenting. The most reliable way to do this is to use Fido jars. Make sure you buy authentic Fido jars, imported from Italy. There are a lot of fakes out there.

A Fido jar has a specially made glass that holds up to fermenting. The rubber gasket will allow gases to safely escape without letting mold spores or bacteria in.

Fermented Pepper Sauce Recipe

  • 1 pound fresh Red Peppers like Habanero Peppers
  • 2 ounces Non-Iodine Salt (like kosher salt)


Sort through the fresh peppers to make sure there are no mushy spots or mold on them. Use only the ones in great shape.

Remove the stems and wash the peppers.

Put them in a food processor and process them until they are mostly smooth. You want it to be rough, but smooth. It is sort of a medium grind.

Mix in the 2 ounces (weighed) of salt. If you are using mild peppers like pepperoncini or banana peppers, then use 2.4 ounces of salt.

Pack the pepper slush into your Fido jars. Close the lids, labeled them with contents and the date, and put them in a cool, dark place where they won’t be disturbed. Never open the lids until they are done. To do so will let bad bacteria or mold spores into the jar, spoiling your sauce.

By day 60, your fermented pepper salsa is ready to eat. Open one jar to use and refrigerate. Leave the rest on the shelf to continue to ferment. Once you open them, they must be refrigerated. You can let them sit for a couple of years.