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.
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.
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