Black Bass Lodge Fermented Hot Sauce
Hot Sauce made right here in South Park!
Hand crafted local ingredients.
Our obsession with good food and especially the spicy variety led us to create our first hot sauce 3 years ago. Each batch takes 3-4 months or more and we are now at batch #54 and ready to share with you!
$14 for single bottle, $33 for 3 bottles, $50 for 5!
Make it a gift for +$3 with gift box. Shipping and handling extra for mail. Pick up in South Park for free!!
Text to Keith to order direct: 619 981 4582
More about our Black Bass Lodge Hot Sauce
At the Black Bass Lodge, we LOVE authentic and powerfully flavorful food. My personal love of hot sauce started as a youth with well known brands such as Tabasco, and Cholula. This led to a fascination with all types of hot sauce and spicy foods. My favorite store to visit would be the hot sauce shop with 100’s if not 1000’s of got sauces from around the world. I collected them all, sampled and used with different dishes, foods, and recipes. I slowly realized i started favoring a specific style. These hot sauces had a deeper more profound flavor than simple hot and tangy, acid, and salt. Fermented hot sauce? All of my favorites were produced by a long process called fermentation.
About 3 years back, I started experimenting with making hot sauce after a German (not known for spicy food) gave me a bottle of his home made. He created a monster.
My wife can attest to the hostile eyes, nose, and throat battleground that was and is my kitchen since my obsession with creating spicy flavorful, deep, hot sauces was turned on. Even with fans blowing and windows open, at times breathing on the bottom floor of our house is a challenge. So here is a breakdown of my process.
We get good peppers and other fruits, fresh and in season. We prefer home grown but locally purchased can be almost as good. Good ripe, colorful fruit is key.
We have glass fermentation jars for small 1 gallon batches. Fill with brine (light salt water) and add our base of Carrot, Onion, Garlic. Then our fruit and Chilies. To add flavor we often roast our ingredients. The flame adds a lot to a flavor profile already robust and intense.
The jar is then set in a dark place to let
The process happen as nature desires. It will take a few days for the water to cloud, and the co2 to start escaping from the container. This process will take 3-8 weeks depending on the ingredients and desired flavor.
Once we are satisfied with the fermentation, we drain the contents, add to a blender and add vinegar and salt to stop the fermentation process. Then our sauce is blended and aged again in glass for another 3-6 weeks.
The final process is to taste, blend again, and bottle. Every bottle is hand bottled and labeled.
Hot Sauce made right here in South Park. Hand crafted local ingredients.
$14 per bottle, 3 for $33, 5 for $50, gift boxes available, 3 or 5 only $4 add. Local pick up or delivery $5.
Text or call Keith for available flavors. 619-981-4582
At the Black Bass Lodge, we LOVE authentic and powerfully flavorful food. My personal love of hot sauce started as a youth with well known brands such as Tabasco, and Cholula. This led to a fascination with all types of hot sauce and spicy foods. My favorite store to visit would be the hot sauce shop with 100’s if not 1000’s of got sauces from around the world. I collected them all, sampled and used with different dishes, foods, and recipes. I slowly realized i started favoring a specific style. These hot sauces had a deeper more profound flavor than simple hot and tangy, acid, and salt. Fermented hot sauce? All of my favorites were produced by a long process called fermentation.
About 3 years back, I started experimenting with making hot sauce after a German (not known for spicy food) gave me a bottle of his home made. He created a monster.
My wife can attest to the hostile eyes, nose, and throat battleground that was and is my kitchen since my obsession with creating spicy flavorful, deep, hot sauces was turned on. Even with fans blowing and windows open, at times breathing on the bottom floor of our house is a challenge. So here is a breakdown of my process.
We get good peppers and other fruits, fresh and in season. We prefer home grown but locally purchased can be almost as good. Good ripe, colorful fruit is key.
We have glass fermentation jars for small 1 gallon batches. Fill with brine (light salt water) and add our base of Carrot, Onion, Garlic. Then our fruit and Chilies. To add flavor we often roast our ingredients. The flame adds a lot to a flavor profile already robust and intense.
The jar is then set in a dark place to let
The process happen as nature desires. It will take a few days for the water to cloud, and the co2 to start escaping from the container. This process will take 3-8 weeks depending on the ingredients and desired flavor.
Once we are satisfied with the fermentation, we drain the contents, add to a blender and add vinegar and salt to stop the fermentation process. Then our sauce is blended and aged again in glass for another 3-6 weeks.
The final process is to taste, blend again, and bottle. Every bottle is hand bottled and labeled.
Hot Sauce made right here in South Park. Hand crafted local ingredients.
$14 per bottle, 3 for $33, 5 for $50, gift boxes available, 3 or 5 only $4 add. Local pick up or delivery $5.
Text or call Keith for available flavors. 619-981-4582
1. Why Fermented Hot Sauce?
Fermentation is an age-old process that transforms simple ingredients into something richer, deeper, and more flavorful. By letting nature do the work, we unlock complex flavors that you won’t find in cooked or vinegar-only hot sauces.
- Richer Flavor – The natural fermentation process brings out tangy, umami notes that balance heat with depth.
- Better for You – Fermented sauces are packed with beneficial bacteria (probiotics) that can support gut health.
- Naturally Preserved – No need for artificial preservatives. Fermentation keeps the sauce vibrant and shelf-stable.
When you choose a fermented hot sauce, you’re tasting something alive, complex, and handcrafted — not just another spicy condiment.
2. Our Method
We keep it simple and authentic:
1. Fresh Ingredients – Locally sourced peppers, garlic, and spices. We grow some peppers, and neighbors donate a lot as well, but most come from local markets and are hand selected for color and aroma.
2. Salt Brine Fermentation – Peppers are submerged in a carefully balanced salt solution, allowing natural lactic acid bacteria to thrive. It is a delicate balance: Too much salt, no fermentation, too little salt, gross little organisms invade.
3. Patience – Our sauces ferment for a minimum of 6 weeks, and often 3 months, developing their unique tang and depth. Usually the larger and thicker the peppers, the longer the fermentation.
4. Crafted in Small Batches – we make our sauces 1 gallon at a time, which turns into about 25-30 bottles of hot sauce per batch. We taste and test every batch to ensure bold flavor and consistent quality.
Once we have fermented the sauce, then we drain off the brine and save it. We add enough vinegar and salt for taste and to stop the fermentation, the fruit is blended with vinegar, and some of the original brine to get the PH low enough to stop the fermentation, then it is stored again for 2-3 months to age properly.
When it has aged sufficiently, the batch is tasted, given a name, blended again in high RPM blender, and hand bottled.
3. Our Sauces
Almost all of our sauces start with Carrot, onion, and garlic (COG), then the blend of peppers is selected, Greens, Oranges, and Reds, sometime grilled, sometimes fresh, sometimes both, we will use dried chilies at times to add flavor. We love to include other fruits that are in season, guavas, pineapples, peaches, nectarines, pears, apples, passion fruit, dragon fruit, we like them all!
Some of our sauces are mild, and some are beyond hot, but all have great flavor. Remember that heat is subjective, if you think Jalapeños are too hot, don't get these.
Here’s what’s currently in our lineup :
We have given away thousands of bottles to get the feedback. These are the fan favorites:
- Green Godness – grilled Serranos and Jalapeños, COG, grilled Tomatillos, fresh guava and apple juice. This is a fan favorite as it keeps the heat reserved, and flavor up front. Heat score 3 out of 10.
- Inferno - A blend of roasted red Fresnos, dried Cayene, Habaneros, a few carolina reapers, COG (roasted). This one is not the hottest, but up there with a heat score at a 8 out of 10.
- Grilled Hawaiian - fresh pineapple grilled to perfection, along with tomatillos, mango, guava, COG, passion fruit, grilled habaneros. This one is excellent for anything, especially seafood. About a 6 out of 10 on the heat scale.
- Peachy pink Guava – utilizing fresh guava, canned peaches, and fresh habaneros, COG, and a little honey. Smooth and heavy fruit. A tangy add to whatever you are eating, but superb on pork or asian soups. 5 out of 10 on the spice scale.
We will be dropping other flavors soon, or drop by the goose house for a tasting.
✨ Taste the difference. Order now and bring the fire to your food.
To Order Text Keith: 619 981 4582
Fermentation is an age-old process that transforms simple ingredients into something richer, deeper, and more flavorful. By letting nature do the work, we unlock complex flavors that you won’t find in cooked or vinegar-only hot sauces.
- Richer Flavor – The natural fermentation process brings out tangy, umami notes that balance heat with depth.
- Better for You – Fermented sauces are packed with beneficial bacteria (probiotics) that can support gut health.
- Naturally Preserved – No need for artificial preservatives. Fermentation keeps the sauce vibrant and shelf-stable.
When you choose a fermented hot sauce, you’re tasting something alive, complex, and handcrafted — not just another spicy condiment.
2. Our Method
We keep it simple and authentic:
1. Fresh Ingredients – Locally sourced peppers, garlic, and spices. We grow some peppers, and neighbors donate a lot as well, but most come from local markets and are hand selected for color and aroma.
2. Salt Brine Fermentation – Peppers are submerged in a carefully balanced salt solution, allowing natural lactic acid bacteria to thrive. It is a delicate balance: Too much salt, no fermentation, too little salt, gross little organisms invade.
3. Patience – Our sauces ferment for a minimum of 6 weeks, and often 3 months, developing their unique tang and depth. Usually the larger and thicker the peppers, the longer the fermentation.
4. Crafted in Small Batches – we make our sauces 1 gallon at a time, which turns into about 25-30 bottles of hot sauce per batch. We taste and test every batch to ensure bold flavor and consistent quality.
Once we have fermented the sauce, then we drain off the brine and save it. We add enough vinegar and salt for taste and to stop the fermentation, the fruit is blended with vinegar, and some of the original brine to get the PH low enough to stop the fermentation, then it is stored again for 2-3 months to age properly.
When it has aged sufficiently, the batch is tasted, given a name, blended again in high RPM blender, and hand bottled.
3. Our Sauces
Almost all of our sauces start with Carrot, onion, and garlic (COG), then the blend of peppers is selected, Greens, Oranges, and Reds, sometime grilled, sometimes fresh, sometimes both, we will use dried chilies at times to add flavor. We love to include other fruits that are in season, guavas, pineapples, peaches, nectarines, pears, apples, passion fruit, dragon fruit, we like them all!
Some of our sauces are mild, and some are beyond hot, but all have great flavor. Remember that heat is subjective, if you think Jalapeños are too hot, don't get these.
Here’s what’s currently in our lineup :
We have given away thousands of bottles to get the feedback. These are the fan favorites:
- Green Godness – grilled Serranos and Jalapeños, COG, grilled Tomatillos, fresh guava and apple juice. This is a fan favorite as it keeps the heat reserved, and flavor up front. Heat score 3 out of 10.
- Inferno - A blend of roasted red Fresnos, dried Cayene, Habaneros, a few carolina reapers, COG (roasted). This one is not the hottest, but up there with a heat score at a 8 out of 10.
- Grilled Hawaiian - fresh pineapple grilled to perfection, along with tomatillos, mango, guava, COG, passion fruit, grilled habaneros. This one is excellent for anything, especially seafood. About a 6 out of 10 on the heat scale.
- Peachy pink Guava – utilizing fresh guava, canned peaches, and fresh habaneros, COG, and a little honey. Smooth and heavy fruit. A tangy add to whatever you are eating, but superb on pork or asian soups. 5 out of 10 on the spice scale.
We will be dropping other flavors soon, or drop by the goose house for a tasting.
✨ Taste the difference. Order now and bring the fire to your food.
To Order Text Keith: 619 981 4582