Pickled Pepper Hot Sauce
This hot sauce is full of gut-healing probiotics. It is fermented in a salt water brine, then pureed with a splash of vinegar to create a spicy, bright sauce that is good on just about anything.
Ingredients
2 cups hot peppers, sliced (seeded if desired)
1/2 cup chopped onion
8 to 12 cloves garlic, peeled
1/2 cup carrots, sliced
1 Tbsp. sea salt
3 cups filtered water
1/4 cup apple cider vinegar, or to taste
2 Tbsp. raw local honey
Makes 1 quart
Directions
Pack the peppers, onion, garlic and carrots into a quart-sized glass jar. Dissolve the salt in the water and add to the vegetables. Place a glass fermentation weight or a half-pint jar filled with water on top of the vegetables to keep them submerged in the brine. Cover with a BPA-free plastic lid (if using a half-pint jar weight, you can cover with a cloth fastened with a string or rubber band) and let sit at room temperature for about 2 weeks, allowing more or less time depending on how “fermented-tasting” you would like your sauce to be.
When ready, transfer the mixture to a blender and add the vinegar and honey. Blend until smooth and adjust seasonings to taste. Return to the jar and refrigerate. This hot sauce will keep for several months stored in the refrigerator.
Suggestions
Use your favorite hot peppers here, such as jalapeño, aji rico, habanero, or a combination of peppers for a more complex flavor. While the sauce ferments, check regularly for mold; peppers tend to mold more quickly than most other vegetables.
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