Recipes

Fermented Hot Sauce

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This is not a salsa, but a fermented hot sauce. If you have the patience, it is worth it.

Submitted by Russell

Published on March 4, 2013

Prep Time:

30 mins

Cook Time:

40 mins

Additional Time:

12 days 17 hrs 2 mins

Total Time:

12 days 18 hrs 12 mins

Servings:

96

Yield:

3 pints

Jump to Nutrition Facts

Ingredients

1 pound habanero peppers
salt as needed
3 carrots, roughly chopped
2 medium onions, roughly chopped
2 cloves garlic
1 teaspoon olive oil
1 ¾ cups white vinegar

Directions

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 (per serving)

4	Calories
0g	Fat
1g	Carbs
0g	Protein

Nutrition Facts
Servings Per Recipe 96
Calories 4
% Daily Value *
Total Fat 0g	0%
Sodium 2mg	0%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 0g	0%
Vitamin C 2mg	3%
Calcium 2mg	0%
Iron 0mg	1%
Potassium 24mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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