Banana Pepper Recipe Fermented Hot Sauce

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FERMENTED HOT SAUCE



Fermented Hot Sauce image

This is not a salsa, but a fermented hot sauce. If you have the patience, it is worth it.

Provided by Russell

Time P12DT18h12m

Yield 96

Number Of Ingredients 7

1 pound habanero peppers
salt as needed
3 medium (blank)s carrots, roughly chopped
2 medium onions, roughly chopped
2 cloves garlic
1 teaspoon olive oil
1 ¾ cups white vinegar

Steps:

  • Cut and remove stems from the habanero peppers. Place in a blender and blend until smooth.
  • Combine pepper mash with a 30:1 ratio of peppers to salt. Place in Mason jars to ferment for 1 month.
  • Inspect three pint-sized Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
  • Preheat the oven to 400 degrees F (200 degrees C). Place carrots, onions, and garlic in a foil pack on a baking sheet; drizzle with oil.
  • Roast in the preheated oven until soft, about 40 minutes. Transfer to a food processor and puree.
  • Mix habanero mash, veggie mix, and vinegar together in a bowl and let sit in a Mason jars for 1 week to allow the flavors to meld.

Nutrition Facts : Calories 3.8 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 0.3 g

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