Print
Raw Fermented Hot Pepper Sauce
Easy, tangy, spicy and full of probiotic goodness, this lacto-fermented hot pepper sauce will kick your favorite foods up a notch (or three!). Makes 1 pint.
Prep Time 20 minutes
Fermenting Time 2 days
Total Time 2 days 20 minutes
Servings 96 teaspoons
Calories 2 kcal
Ingredients
- 1 1/2 cups jalapeños sliced, remove seeds and membranes for milder sauce
- 1/2 cup onion sliced
- 2 cloves garlic fresh, sliced thinly
- 1 1/2 cups roma tomatoes pureed (about 4 tomatoes)
- 1/2 teaspoon ground allspice
- 1 teaspoon sea salt
- 2 to 3 teaspoons raw honey coconut syrup, stevia, or other preferred sweetener, to taste (optional)
Instructions
-
Add sliced jalapenos, onions, and garlic to a clean and sterilized pint Mason jar.
-
In a small bowl or glass measure, combine tomato puree, allspice, and sea salt.
-
Pour mixture into the jar.
-
OR, for smooth sauce, blend all ingredients together and then combine in sterilized pint Mason jar.
-
Gently tap the jar to dislodge air bubbles and pack the veggies down well into the liquid (if you have a Pickle Packer or Prepper Pro, use it!).
-
Add fermenting weights to keep the veggies submerged.
-
Secure the jar with your preferred fermenting lid or airlock.
-
Leave on the counter for approximately 48 hours (less if warm).
-
Add optional sweetening, to taste.
-
Puree, if desired and not already smooth.
-
Store in the refrigerator.
Recipe Notes
- Tangy, spicy, fermented goodness! And if you have a hard time waiting for your veggies to ferment (like me), good news: it takes just a couple days! (Sooner if it's warm.)
Nutrition Facts
Raw Fermented Hot Pepper Sauce
Amount Per Serving
Calories 2
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 25mg1%
Potassium 13mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 46IU1%
Vitamin C 2mg2%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.