Roast Poblano Hot Sauce
A bold, smoky, and tangy hot sauce with just the right kick! Roasted poblanos bring deep flavor, while fermentation adds natural complexity. The fermentation process enhances both heat and tang, while apple cider vinegar gives a crisp finish. Perfect for drizzling on tacos, eggs, grilled meats, or anything that needs a fiery lift.
Around $6–8 (depending on pepper prices and pantry spices)
Equipment
- Large Glass Jar (1–2 quart, non-reactive) – For fermentation
- Fermentation Weight or Small Clean Jar – To keep veggies submerged
- Blender – For smooth sauce texture
- Sharp Knife & Cutting Board – For chopping peppers and aromatics
- Measuring Cups & Spoons – For accuracy
Ingredients
- 8 poblano pepper 4 get cut in half, seeded and charred over a flame both sides; rough chop. (The other for are just rough cut, seeds and all, to add to the fermentation.)
- 3–4 serrano peppers cut length and then across
- 1 onion medium, chopped
- 6 garlic cloves sliced
- 1 tsp cumin
- 2 tbsps salt pickling salt
- 1 qt water
Instructions
- Alternately layer all of the vegetables into the jar.
- Sprinkle the cumin on top.
- Place the weight on top of the ingredients.
- Dissolve the salt into the water and pour into the jar covering the weight.
- Cover, vent, and let it stand for 3 weeks.
- After the fermentation, separate the solids from the brine.
- Add the solids to the blender.
- Add one cup of brine and one cup of apple cider vinegar.
- Blend until smooth.
Notes
Customizations
- Want it hotter? Swap in a habanero or add extra serranos.
- Prefer milder heat? Reduce serranos and stick to poblanos.
- For sweeter balance, add a roasted carrot or a splash of honey before blending.
Storage Tips
- Keeps in fridge for 3–4 months.
- Flavor deepens over time—best after 1–2 weeks of resting post-blending.
Serving Ideas
- Drizzle on tacos, enchiladas, or nachos.
- Mix into scrambled eggs or breakfast burritos.
- Use as a marinade base for chicken or steak.
Nutrition
Calories: 91kcalCarbohydrates: 21gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 4680mgPotassium: 664mgFiber: 6gSugar: 9gVitamin A: 1240IUVitamin C: 262mgCalcium: 70mgIron: 2mg
Tried this recipe?Let us know how it was!
