How long does Mexican Fermented Hot Sauce with Chile Guajillo take to ferment?

Mexican Fermented Hot Sauce with Chile Guajillo takes approximately 7 days to ferment at 68-75°F (20-24°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Mexican Fermented Hot Sauce with Chile Guajillo vegan?

Yes, Mexican Fermented Hot Sauce with Chile Guajillo is completely vegan-friendly. All ingredients used are plant-based with no animal products.

Is Mexican Fermented Hot Sauce with Chile Guajillo gluten-free?

Yes, Mexican Fermented Hot Sauce with Chile Guajillo is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Mexican Fermented Hot Sauce with Chile Guajillo?

Mexican Fermented Hot Sauce with Chile Guajillo is rated as easy. This recipe is beginner-friendly and requires minimal experience. Active prep time is about 20m.

How many servings does Mexican Fermented Hot Sauce with Chile Guajillo make?

This recipe yields approximately 16 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Mexican Fermented Hot Sauce with Chile Guajillo?

Once fermented to your liking, store Mexican Fermented Hot Sauce with Chile Guajillo in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Fermented Guajillo Hot Sauce Recipe

Name: Mexican Fermented Hot Sauce with Chile Guajillo
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Yield: 16 servings
Cuisine: International
Ingredients: 8-10 chiles (about 2 oz/56g) Dried guajillo chiles, stems and seeds removed; 2 cups (475ml) Filtered or dechlorinated water for soaking; 1 tablespoon (18g) Sea salt or kosher salt (non-iodized); 4-6 cloves Fresh garlic cloves, peeled; 1/4 cup (60ml) Apple cider vinegar, raw and unfiltered; 1 teaspoon Dried Mexican oregano (optional); 1/2 teaspoon Ground cumin (optional)

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Recipe by Ori Iscovici

Published 1/1/2026

Make It Yours

Ingredients

ingredients0 / 7

8-10 chiles (about 2 oz/56g)Dried guajillo chiles, stems and seeds removed
Note: Guajillo chiles provide a mild-medium heat with fruity, tangy notes. Available at Mexican markets or online.
2 cups (475ml)Filtered or dechlorinated water for soaking
Note: Chlorinated water can inhibit fermentation. Let tap water sit out overnight or use filtered water.
1 tablespoon (18g)Sea salt or kosher salt (non-iodized)
Note: This creates a 3% brine. Iodized salt can interfere with fermentation.
4-6 clovesFresh garlic cloves, peeled
Note: Adds depth and antimicrobial properties. Use more for a stronger garlic flavor.
1/4 cup (60ml)Apple cider vinegar, raw and unfiltered
Note: Added after fermentation to adjust acidity and preserve. Bragg's or similar brands work well.
1 teaspoonDried Mexican oregano (optional)
Note: Adds authentic Mexican flavor. Regular oregano can substitute but has a different profile.
1/2 teaspoonGround cumin (optional)
Note: Enhances the earthy, warm notes of the guajillo chiles.

Instructions
Enjoy the process

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Preparing the Chiles

Toast the chiles: Heat a dry skillet over medium heat. Toast the guajillo chiles for 30-60 seconds per side until fragrant and slightly darkened. Don't burn them or they'll taste bitter. You'll smell a wonderful, smoky aroma when they're ready.

Soak the chiles: Place toasted chiles in a heat-safe bowl. Bring 2 cups of filtered water to a boil, then pour over the chiles. Let them soak for 20-30 minutes until completely softened and rehydrated. They should be pliable and easy to tear.

Creating the Fermentation Brine

Prepare the brine: While chiles soak, dissolve 1 tablespoon of sea salt in 1 cup (240ml) of filtered water at room temperature. Stir until completely dissolved. This 3% brine will protect your ferment from harmful bacteria while encouraging beneficial lactobacillus.

Blend the base: Once chiles are soft, transfer them to a blender along with 1 cup of the soaking liquid (reserve the rest), the garlic cloves, and optional spices. Blend until smooth, about 1-2 minutes. The mixture should be thick but pourable.

Combine with brine: Pour the chile mixture into a clean wide-mouth mason jar (32 oz works perfectly). Add the prepared salt brine and stir well to combine. The mixture should have the consistency of a thick smoothie.

Starting Fermentation

Prepare for fermentation: Leave at least 1-2 inches of headspace at the top of the jar. If you have fermentation weights, place one on top to keep solids submerged. If using an airlock lid, attach it now. Otherwise, cover with a clean cloth secured with a rubber band or use a regular lid loosened slightly to allow gases to escape.

Begin the ferment: Place the jar on a small plate (to catch any overflow) in a spot away from direct sunlight where the temperature stays between 68-75°F (20-24°C). Don't worry if you see bubbles forming—this is exactly what you want! The beneficial bacteria are doing their work.

Monitor daily: Check your ferment once daily. You should see small bubbles rising and the color may darken slightly. If using a cloth cover, stir once daily to prevent mold. With an airlock, no stirring is needed. The mixture will develop a pleasant, tangy aroma—not foul or putrid.

Finishing Your Hot Sauce

Taste and decide: After 5-7 days, taste your ferment (use a clean spoon). It should be tangy and complex with a pleasant acidity. You can ferment longer for more tang—up to 2 weeks is fine. Trust your senses: it should smell pleasantly sour, not rotten.

Blend and strain: Transfer the fermented mixture back to your blender. Add the apple cider vinegar and blend on high for 1-2 minutes until completely smooth. For a thinner sauce, add reserved soaking liquid or filtered water, 1 tablespoon at a time.

Strain (optional): For a smoother sauce, strain through a fine-mesh sieve, pressing solids with a spoon to extract all liquid. For a rustic, thicker sauce with more fiber, skip this step.

Bottle and store: Pour into clean glass bottles or jars. The hot sauce will keep in the refrigerator for 6+ months. The flavor will continue to develop and mellow over time.

Troubleshooting Notes

White film on top? This is kahm yeast—harmless but undesirable. Simply skim it off and continue. It won't hurt you but can affect flavor if left too long.

No bubbles after 2 days? Your environment might be too cool. Move to a warmer spot or wait a bit longer. Fermentation in cooler temps just takes more time.

Too thick? Thin with filtered water or more vinegar after fermentation is complete.

Want more heat? Add 1-2 dried arbol chiles or a fresh jalapeño to the initial blend for extra kick.

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