Fermented Habanero Hot Sauce

In talking to a cousin in Manitoba, she told me she had tons of Jalapeño peppers this year and that she had already made and frozen Jalapeño poppers.  This conversation reminded me that I had Habanero peppers in my refrigerator and that I wanted to preserve.  Last year, I had made this recipe and it was dynamite.  Yes, it was so hot that only the wife of the Syrian family we had hosted for three weeks over the Christmas holiday could eat it.  The mixture did mild down and has incredible taste and flavor a year later.

The hot sauce can be used in salad dressings, stews, soups, tacos, burritos and mixed in mayo.

I purchased a bag of locally grown hot habaneros at our Italian supermarket, but not sure of the weight

Lacto Fermented Habanero Hot Sauce

• Hot chilies, de stemmed
• Garlic cloves
• 2 Tablespoons Honey 
• 1 c water with 2 Tablespoons coarse salt
• 1/4 c cider vinegar

Pulse the hot chillies in a food processor to coarse 

Add honey, mix

Place in a clean mason jar

Pour water and salt over mixture

Stir well

Let sit at room temperature, with lid loosely on

Stir everyday

On fourth day, stir in the cider vinegar

Keep on the counter for 2 to 6 weeks then store in refrigerator 

Some of the hot sauce will be given away as Christmas gifts!

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