Fermented Hot Sauce Recipes
FERMENTED HOT SAUCE
This is not a salsa, but a fermented hot sauce. If you have the patience, it is worth it.
Provided by Russell
Time P12DT18h12m
Yield 96
Number Of Ingredients 7
Steps:
- Cut and remove stems from the habanero peppers. Place in a blender and blend until smooth.
- Combine pepper mash with a 30:1 ratio of peppers to salt. Place in Mason jars to ferment for 1 month.
- Inspect three pint-sized Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
- Preheat the oven to 400 degrees F (200 degrees C). Place carrots, onions, and garlic in a foil pack on a baking sheet; drizzle with oil.
- Roast in the preheated oven until soft, about 40 minutes. Transfer to a food processor and puree.
- Mix habanero mash, veggie mix, and vinegar together in a bowl and let sit in a Mason jars for 1 week to allow the flavors to meld.
Nutrition Facts : Calories 3.8 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 0.3 g
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- Prep your peppers. Select fresh, unblemished peppers, and wash them. Slice the peppers lengthwise.
- Pack your jar. Pack the pepper slices into a half gallon mason jar. (They float if left whole.) Add a few garlic cloves, and a quarter of an onion, if desired, leaving 1” of headspace from the top of the jar.
- Make your brine and cover peppers. Dissolve the 1/4 cup salt into 1 quart pure, un-chlorinated water, and pour over the pepper mixture. Secure the peppers beneath the brine with a weight.
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