This sauce or salsa, whatever you name it, is a very tasty way to incorporate fermented veggies into your daily meals! It is smoky, savory, sweet, and tangy. Add it to pastas, hot or cold, drizzle on top of your main dish, serve it as a dip with chips and veggies, mix into hummus or vegan cheese, or dip in some crusty bread and enjoy like Gazpacho! So many possibilities!


In a large jar or crock, add about 10 de-seeded yellow and red bell peppers. The green are great as well, but the sweeter peppers give this sauce more depth. Cover with water (anything but tap) and mix in enough sea salt to create a brine of about 3% salinity.

Weight down the contents of your jar under the brine. This can be a smaller jar, professional weight, sanitized stone, or baggie filled with more brine. Loosely cover your jar. Leave your jar in a dark or shaded place for about 10 days.

The first few days your jar contents will be active and may bubble and turn cloudy. This is all normal! After those first few days the fermentation will be less visibly active, and then the souring will take place. Taste your brine every day until you reach your desired acidity. It should taste pretty acidic, almost like pickles. Make sure to also check every day to be sure your peppers are completely submerged under the brine at all times.

When your peppers are soft and sour, remove them from the fermenting vessel and put in a blender along with: A clove or two of garlic, a quarter of an onion, a couple teaspoons of cumin, a teaspoon of oregano, and a teaspoon of chili flakes if you want a bit of heat. Blend until smooth, adding the fermenting liquid if needed to thin the sauce. Transfer to a jar, put in the fridge, and enjoy it however you like!

Fermented Bell Pepper Sauce

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