Our resident hot sauce enthusiast, Ian, shares their recipes for making a Fermented Hot Sauce. Check it out:
Fermented Hot Sauce
20 jalapenos, stemmed, halved and sliced
3 cloves garlic, minced
.5 cup onion, diced
2 tsp salt
1 tsp oil
1 cup water
1 cup vinegar
Warm a saucepan over high heat. Meanwhile, boil water. Add oil and let it warm up. Add jalapenos, garlic, onions, saute for 3 mins. Remove from heat. Add boiling water and let cool. Add vinegar, salt, and puree using an immersion blender.
Let age in jar or bottle in fridge for two weeks or to taste. Keeps up to six months depending on fridge temperature. Yields two cups depending on size of peppers.