Fermented Jalapeño Hot Sauce
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A super easy and relatively brief fermentation technique gives this hot sauce a briny, kimchi-like flavor. We only ferment the mixture for 2 to 3 days (many recipes go for a couple of weeks), then blend the combo of jalapeño, onion, garlic, and salted water until perfectly smooth. Deploy the sauce anywhere you’d use your favorite Louisiana-style hot sauce—drizzled onto eggs, tacos, sandwiches, roasted veggies, grilled steak, and more. For optimal flavor, look for the freshest, most unblemished jalapeños you can get.
How to Make It
Place jalapeños, onion, and garlic in a large glass jar with a tight-fitting lid.
Combine 2 cups water and salt in a saucepan; bring to a boil over high, stirring until salt dissolves. Cool to room temperature.
Pour salted water over jalapeño mixture. Cover with lid; set on counter in a cool place away from direct sunlight for 2 to 3 days, stirring once a day.
Process mixture in a blender until smooth. Serve immediately, or refrigerate in an airtight container up to 2 weeks.