FERMENTED HOT SAUCE

HOT SAUCE | FERMENT

1

Hot pepper-jalapeno, halved (with seeds) to fill jar 3/4 full

Garlic, 8 whole cloves

1/2 onion-yellow or white, large chunks

2

Carrots- 4 small, halved

Hot banana peppers to fill jar 2/3 full

Garlic, 8 cloves

1/2 onion-yellow or white, large chunks

Salt brine: Dissolve 3 TBS finely ground salt in 4 cups warm water

Pack ingredients into jar, cover with salt brine.

Use weight to press down contents in order to avoid molding.

Attach fermentation lid, let sit for 2+ weeks.

Strain contents, saving the leftover brine. Add contents + 1/2 cup brine to blender and blend to desired consistency.