Fermented Jalapeno Hot Sauce Recipe
- 6-8 jalapeños (or any hot pepper)
- 1 bell pepper (or any sweet pepper)
- 1/2 of a white onion
- 3-6+ Cloves of Garlic, peeled
- 1 tablespoon of salt (no iodine)
- 32-oz Canning Jar with lid (Or use a Pickle Pipe or a fermentation crock to avoid the need to burp!)
Directions:Put all ingredients into a food processor and blend until chunky. Pour into the jar, making sure to only leave about 1/2 inch to 1 inch of head room at the top. Seal with a tight-fitting lid, and let it ferment on a pantry shelf, ideally away from direct light. After 2-3 weeks of fermenting (you should slightly open / burp the jar each day to keep it from exploding, or use a water seal fermentation crock to avoid needing to do this). If you see white specks forming on the top of the brine, don't worry, that's most likely yeast called Kahm yeast, and is not harmful but we like to spoon/scrape it off as it doesn't have the best flavor. If you see any moldy (fuzzy) growth, throw the batch away, it went bad! That doesn't happen often, but if you see fuzzy white stuff, throw away the batch.
Once you have reached desired fermentation after 2-3+ weeks, where the flavor and aroma have developed nicely, process the sauce again until the desired consistency is reached. You can also strain it if desired and put into hot sauce bottles or keep it in a jar, and store in the fridge and enjoy it on anything!