Fermented Jalapeno Hot Sauce
Recipe: #26277
June 18, 2017
Categories: Sauce, Hot sauces, Garlic, Onions, 5 Ingredients Or Less, Fat Free, Gluten-Free, Kosher, Low Calorie, Low Carbohydrate Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Hot Peppers, Spicy, more
"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
Nutritional
- 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
Step by Step Method
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.
Tips
No special items needed.