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.
Course
Condiment
Cuisine
American
Prep Time20minutes
Fermenting Time2days
Total Time2days20minutes
Servings96teaspoons
Calories2kcal
AuthorDawn Yoder
Ingredients
1 1/2cupsjalapeñossliced, remove seeds and membranes for milder sauce
2 to 3teaspoonsraw honeycoconut 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 2Calories 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.