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Fermented hot sauce

Ingredients

Fermenting

  • 3 tablespoons sea salt
  • 3 cups lukewarm water
  • 20 fresh cayenne peppers, stems removed and sliced in half lengthwise
  • 6 garlic cloves, peeled and crushed

Hot Sauce

  • 1/2 cup apple cider vinegar
  • 1/4 cup fermenting brine
  • 1/4 cup avocado oil

Directions

Fermenting 

  1. Add salt and water to a large mason jar and stir until the salt has dissolved. 
  2. Add peppers and garlic and top with a weight to keep the peppers and garlic fully submerged in the brine. Loosely cover the mason jar with a lid and store it at room temperature for at least five days or up to two weeks. 
  3. Shake the jar once a day to prevent mould from developing.

Hot Sauce 

  1. Strain the peppers and reserve the brine. Add pepper, garlic, vinegar and brine to a blender and blend until smooth. With the motor running on low speed slowly drizzle in the avocado oil. Continue to process until smooth.
  2. Divide hot sauce into bottles and refrigerate for up to two months. Enjoy!


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