Fermented Pomegranate Rose Hot Sauce

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From my book, Fermented Hot Sauce Cookbook, this pomegranate rose hot sauce is a truly unique and flavorful fermented hot sauce recipe with a big kick!

A small ceramic bowl filled witha. red sauce, resting on a wooden table.
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Fermented Hot Sauce

Fermented hot sauce is such a fun and nutritious world to explore. As the author of two hot sauce cookbooks, I’m no stranger to spice and fermenting hot sauce, not only for the benefits of gut healing probiotics, but the depth of flavor produced through the fermentation process as well. Through the art of fermentation, hot sauce is transformed into a rich condiment with more complex flavors and a more well rounded spiciness level, and dare I say, a bit of magic as well?

Why You Will Love This Recipe

  • It is an easy fermented hot sauce recipe.
  • It is packed with probiotic power.
  • It has a spice level suitable for true hot sauce lovers.
  • It has a complex, deeper flavor with spicy, sweet, tangy and floral notes.
  • It can be used a large variety of ways.

How to Use Pomegranate Rose Hot Sauce

This is a fermented hot sauce on the rather spicy side. You can drizzle it sparingly as you would any hot sauce or combine it with other condiments to soften the heat. This delicious hot sauce is unique in that it works equally well in sweet and savory dishes alike. Here are some of our favorite uses!

  • Drizzle on eggs.
  • Mix into hot chocolate or coffee for a sweet and spicy take.
  • Drizzle on ice cream or yogurt.
  • Use as a marinade for tofu or veggies.
  • Use as a dipping sauce for fries, quesadillas or falafel.
  • Mix with oil and vinegar for unique salad dressing recipe.
  • Mix one part hot sauce with one part mayonnaise for a quick and fun spicy aioli.

Fermented Hot Sauce Cookbook

This recipe was originally published in my book, Fermented Hot Sauce Cookbook. To learn more about the fermentation process, tips and tricks for making fermented hot sauce, the history of hot sauce, plus find tons of unique fermented hot sauce recipes, this book is it!

A small dish filled with homemade hot sauce resting on a wood table scattered with dried red chiles.

Frequently Asked Questions

Should I remove the seeds from the cardamom pods?

Removing the pods is not necessary in this case, as the fermentation process softens the pods and the blender blends them smoothly. Using the entire pod helps contribute even more cardamom flavor as well.

Is fermentation safe?

Despite common fears, fermenation is actually one the safest methods of preparing and preserving food. As the lactic acid bacteria carries out the fermentation process, it actually kills off harmful bacteria as well. Having said that, if anything ever looks or smells off, toss it and start again.

You Might Also Like These Fermented Hot Sauce Recipes

Fermented Sambal Oelek

Fermented Aji Chombo

Fermented Jalapeno Hot Sauce

Fermented Bajan Pepper Sauce

If you chiles de arbol, you will love these garlic peanuts, too!

Fermented Pomegranate Rose Hot Sauce

From my book, Fermented Hot Sauce Cookbook, this pomegranate rose hot sauce is a truly unique and flavorful fermented hot sauce recipe with a big kick!
5 from 3 votes
Print Pin Rate
Course: Condiments, Sauces
Cuisine: Middle Eastern
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 0 minutes
Fermentation Time: 10 days
Total Time: 10 days 10 minutes
Servings: 8 ounces
Author: Kristen Wood

Ingredients

  • ½ ounce dried chiles de arbol stemmed, approximately 20 chiles
  • 1 2-inch piece fresh ginger root
  • 1 tablespoon culinary grade rose petals
  • 2 green cardamom pods
  • 1 cinnamon stick
  • 2 ½ cups non-chlorinated water
  • 2 tablespoons non-iodized salt
  • ¾ cup reserved brine
  • 5 tablespoons pomegranate molasses
  • 1 teaspoon rose water
  • ¼ teaspoon caraway seeds

Instructions

  • In a clean jar, combine the chiles, ginger, rose petals, cardamom pods, and cinnamon stick.
  • In a separate vessel, make a brine by combining the water and salt.
  • Place a fermentation weight, if using, then pour the brine into the jar, leaving at least 1 inch of headspace. Screw the lid on tightly and store the jar at room temperature away from direct sunlight to ferment for 10 days. Burp the jar daily (release pressure) by removing the lid, then screwing it back on.
  • Once fermentation is complete, strain the ferment, reserving ¾ cup of the brine and discarding the cinnamon stick.
  • In a blender or food processor, combine the ferment, reserved brine, pomegranate molasses, rose water, and caraway seeds. Blend until smooth.
  • Keep the sauce stored in the refrigerator for up to one year.

Notes

Note: Non-chlorinated water and non-iodized water are required as chlorinated water and iodized salt can greatly hinder the fermentation process. Home filtered or spring water will work well, as will sea salt or pink Himalayan salt.

Nutrition

Serving: 1ounce | Calories: 34kcal | Carbohydrates: 8g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1750mg | Potassium: 42mg | Fiber: 1g | Sugar: 5g | Vitamin A: 471IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.2mg
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5 from 3 votes (2 ratings without comment)

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2 Comments

  1. 5 stars
    Am really starting to gain more interest in fermented sauces. I cant wait to explore more of your fermenting hot sauce recipes, such a fab resource!