Hot Sauce

Yield: 1 quart Prep Time: 1 hour Cook Time: 1 week

Ingredients

  • 150 g / 5.25 oz Habanero Peppers
  • 400 g / 14 oz Jalapeno Peppers
  • 16.5 g / 0.58 oz Salt (3%)
  • 1 Garlic Clove (optional)

Procedure

  1. Prepare peppers
    1. Halve Peppers
    2. Remove seeds and some membrane–enough to remove the seeds. Some membrane should remain.
  2. Start steaming mason jar to sanitize
  3. Chop peppers in food processor to make mash.
    1. Liquid should come out of the peppers enough that the peppers should be submerged
  4. Transfer to quart mason jar
  5. Add a little liquid from Bubbies Pickles as a fermentation starter
  6. Add a Ziploc bag of 3% brine to the top to prevent air contact
  7. Let ferment for approximately a week. pH should be less than 4.5
  8. Blend smooth when fermentation is complete
  9. Refrigerate

Notes

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