here and there

Wednesday, September 2, 2015

Lacto Fermented Hot Sauce

The City Palate Harvest September magazine edition is full of preserving recipes.  The Lacto fermented hot sauce can be used in stews, soups, taco or salad dressing, fresh or aged.  
I have always wanted to do this recipe and found that the new Italian Supermarket close to the house carried many varieties of peppers, from sweet to hot habanero.  The recipe calls for one pound of hot peppers and I used a pound of habanero peppers.

The peppers were washed and the stems removed.

Using a food processor, pulse the garlic and hot peppers until a coarse mixture.  Add honey.  

  Add salt and water

Transfer mixture to a quart jar and loosely screw on the lid. Let sit at room temperature for 4 days. Stir the mixture everyday.

Day 0ne, 

Day 2

Day 3

finally something brewing!

Fermented Hot Sauce

  • 1pound of hot peppers
  • 4 garlic cloves
  • 2 T of honey
  • brine (1 1/4c water and 2tsp kosher salt)

  • 1/4 c Apple Cider Vinegar
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