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Fermented hot sauce
You will want to drizzle this sauce over everything!
YIELDS
1
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
- Add salt and water to a large mason jar and stir until the salt has dissolved.
- 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.
- Shake the jar once a day to prevent mould from developing.
Hot Sauce
- 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.
- Divide hot sauce into bottles and refrigerate for up to two months. Enjoy!
