The best hot sauces are fermented. Whether your favorite is mild, refreshing and green, or smoky, blazing hot and red, there’s no limit on all the different ways to customize homemade hot sauce. Fermenting your hot sauces gives them an umami depth, knocks just a bit of the edge off the chiles, and marries all the flavors for complex hot sauces you’ll want to put on everything. Experiment with different combinations for endless spicy possibilities. From jalapeños, to habaneros fermented with fruit, to poblanos and hatch chiles there’s no wrong way to get your high-heat fix.