June 18, 2017
Condiments, Sauce, Hot sauces,
Vegetables, Garlic, Onions, North American, 5 Ingredients Or Less, Budget-Friendly, Cooking For A Crowd, Make-Ahead, Entertaining, Blender, Fat Free, Gluten-Free, Kosher, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Hot Peppers, Spicy more
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"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."
Place jalapenos, onion and garlic in a large glass jar with a tight-fitting lid.
Combine 2 cups water and salt in a saucepan; bring to a boil over high, stirring until salt dissolves. Cool to room temperature.
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.
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.
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