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Fermented Jalapeno Hot Sauce

"This is out of the July 2017 Cooking Light magazine. It says that a relatively brief fermentation technique gives this hot sauce a briny flavor. Use it on eggs, tacos, sandwiches, or grilled vegetables. Cooking time does not include fermenting time. Each serving is 2 teaspoons. This should make about 2 cups."

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 6 ounces jalapeno peppers, chopped (1 1/2 cups)
  • 1/4 cups white onion, chopped
  • 3 garlic cloves, crushed
  • 2 cups water
  • 2 teaspoons salt
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Place jalapenos, onion and garlic in a large glass jar with a tight-fitting lid.

Step 2

Combine 2 cups water and salt in a saucepan; bring to a boil over high, stirring until salt dissolves. Cool to room temperature.

Step 3

Pour salted water over jalapeno mixture. Cover with lid; set on counter in a cool place away from direct sunlight for 2 to 3 days, stirring once a day.

Step 4

Drain off all but 1/4 cup liquid through a sieve. Process mixture in a blender until smooth. Serve immediately, or refrigerate in an airtight container up to 2 weeks.

  Nutritional Facts
 
 
  • Serving Size: 1 (14.2 g)
  • Calories 1.4
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 100.1 mg
  • Total Carbohydrate - 0.3 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.1 g
  • Protein - 0 g
  • Calcium - 1.2 mg
  • Iron - 0 mg
  • Vitamin C - 3.4 mg
  • Thiamin - 0 mg
  Reviews
 
 
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