Lacto Fermentation Hot Sauce

This is the third year I have made this Hot Sauce. The first year I used only Habaneros and the sauce was so hot that only the wife of the Syrian family we hosted would eat it.. I still have about a cup and it has mellowed out.  Last year's sauce, even though I also used a pound of hot Habanero Peppers, it lacked favourite and heat.  This is the second batch I made this year as the first time, there was no Habaneros only Jalpeno Peppers.  I came across this beauties, a couple of days ago and decide to make another batch. 

Hot Sauce

• 1 lb Hot peppers
• 3-4 garlic cloves
• 2 T honey, sugar

Pulse hot chilies in Food Processor

Add honey

Transfer to sterilized jar

Add brine and stir well

• Brine; 1 1/4 c water  mixed with 2 teaspoon of pickling salt

Keep at room temperature, loosen lid

Stir every day

On the fourth day, add 

• 1/4 c cider vinegar

Let mixture sit for 2- 6 weeks, the longer it sits the better the flavour

Store in Refrigerator when ready

The hot sauce last indefinitely

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