brunosdream

My garden produced so many hot peppers this year I had to think of new ways to use them all! In addition to making several batches of pepper jam, I decided to give this recipe a try. I fermented the peppers and garlic for 7 days before straining and pureeing. The flavor of the sauce is nice, however next time I will save some of the puree I strained out to thicken the sauce a bit more.

 Day 1

 Day 7

 Finished product

Garlicky Fermented Serrano/Jalapeno Hot Sauce (recipe from Feast Magazine)

Ingredients:

4 cups serrano and jalapeno peppers – remove stems and halve lengthwise

10 cloves garlic – remove skins and smash slightly

1 tablespoon salt

2 cups water

Procedure:

1) Fill a 32 ounce jar w/ peppers and garlic

2) In a large bowl, dissolve salt in water. Pour just enough brine into jar to cover peppers and garlic.

3) Place fermentation weights over top of mixture to weigh it down.

4) Cover jar w/ a piece of cloth and secure w/ a rubber band. Allow mixture to ferment for 7 to 10 days. (the brine will become cloudy; this is a normal part of the process)

5) Once fermentation is complete, drain peppers and garlic, reserving brine.

6) In a food processor, puree peppers and garlic until a smooth paste forms. Add 1 tablespoon of brine at a time until hot sauce reaches desired consistency.

7) Run puree through a fine mesh strainer and store in a 12 ounce glass jar or bottle in refrigerator.

Yield: Approx, 12 ounces

Spice up your life!!

Bruno