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fermented hot sauce recipe

5.0

(3)

nourishedkitchen.com
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Prep Time: 10 minutes

Total: 20170 minutes

Servings: 32

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Remove the tops from the peppers, and split them in half lengthwise. Pack a quart-sized mason jar tightly with the peppers, leaving about 1-inch headspace. Drop in the cloves of garlic.

Step 2

Whisk the salt into the warm water until it dissolves. Pour the brine over the chiles and garlic.

Step 3

Place a weight over the chiles and garlic so they remain submerged beneath the brine. Seal the jar tightly with an airlocked lid, and allow the chiles to ferment at room temperature 2 to 3 weeks, or until they smell and taste pleasantly sour.

Step 4

Strain the brine and reserve it. Transfer the chiles to a high-speed blender. Add 1 cup of the reserved brine to the blender, and process until smooth. For a thin sauce, strain through a fine mesh sieve. For a thick sauce, simply spoon the purée into jars, thinning with additional brine as necessary.

Step 5

Use right away or store in the refrigerator up to 1 year.

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