Fermented Hot Sauce

 

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INGREDIENTS:

3.5 lb hot peppers (whatever looks fun at the international market), stems removed
2 medium carrots, sliced
1 head garlic, peeled
1/2 C sea or kosher salt (some people found it a little salty – you may want to add less)
1/2 C starter (whey* or liquid from sauerkraut)
1/2 C lime juice
1/4 C honey
1/4 tsp xanthan gum

DIRECTIONS:

1. Blend peppers, carrots, garlic, salt, and starter
2. Cover and ferment at room temperature 1-2 weeks, stirring or shaking daily
3. Blend and strain through cheesecloth
4. Add lime juice, honey, and xanthan gum
5. Refrigerate and enjoy!

PEPPERS WE USED:

Jalapeno (added more lime and garlic)
Jamaican red (super spicy)
Long red (solidly delicious)
Mystery green (international store bargain bin)
Fresno (for sriracha clone)

*We strained whey from a quart of whole milk yogurt with live cultures and got enough whey for about 2-3 lbs of peppers

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