Hey there, funny people! Have I got a treat for you today! Get ready to spice up your life with some fermented jalapeño hot sauce. Trust me, this recipe is going to take your taste buds on a wild ride. So buckle up and let’s get started!
Fermented Jalapeño Hot Sauce
Ingredients
- 1 pound fresh jalapeño peppers
- 4 cloves garlic
- 1 tablespoon sea salt
- 1 tablespoon sugar
- 1 cup distilled white vinegar
Instructions
- Start by sterilizing a 1-quart (32 oz) wide mouth Mason jar. You can use the Ball Fermentation Kit for this, it works like magic! (Trust me, I’ve seen it).
- Wash the jalapeño peppers thoroughly and remove the stems.
- Optional step for the brave souls: Keep the seeds if you like it super spicy. Remove them if you prefer a milder hot sauce (we won’t judge).
- Mince the garlic cloves and add them to the sterilized jar.
- Sliced the jalapeño peppers and pack them tightly into the jar.
- Mix the sea salt and sugar in vinegar until dissolved, and pour the mixture into the jar, covering the peppers completely.
- Place a weight, like the one from the Ball Fermentation Kit, on top of the peppers to keep them submerged in the liquid. This will help the fermentation process.
- Cover the jar with a lid, but don’t screw it too tight (we don’t want any pressure building up).
- Store the jar in a cool, dark place for about 2-3 weeks, allowing the magic of fermentation to work its wonders. Don’t worry, it will be worth the wait!
- After the fermentation period, remove the weight and transfer the contents of the jar to a blender. Blend until smooth.
- Don’t forget to taste and adjust the salt and sugar levels according to your preferences. You’re the boss here!
- Transfer your homemade hot sauce to a bottle or jar, and refrigerate.
How to Prepare
Now comes the fun part – enjoying your flavorful creation! This fermented jalapeño hot sauce can be paired with just about anything, from tacos to scrambled eggs. Get creative and let your taste buds guide you. Warning: it might become addictive!
Preparation Time
Preparation time for this hot sauce is approximately 2-3 weeks (including the fermentation process). But hey, good things come to those who wait, right?
Servings
This recipe makes about 1 quart of hot sauce, which should be enough to keep you spicy lovers satisfied for quite some time. However, feel free to double or triple the ingredients if you want to share the spicy goodness with your friends.
Nutrition Facts
Okay, let’s be real here. We all know that hot sauce is all about taste and flavor, not about counting calories. So just enjoy it guilt-free, knowing that each bite will add a kick to your day and a smile to your face!
Tips
- If you want to experiment with different peppers or spices, feel free to get creative! The fermentation process works wonders with all sorts of flavors.
- Wearing gloves while handling the jalapeño peppers is highly recommended, especially if you don’t want to accidentally rub your eyes and regret it for the next few hours.
- Don’t forget to burp the jar occasionally during the fermentation process. No, not with your mouth. Just slightly open the lid to release any gases that might build up.
- Experiment with different fermentation times to find your perfect balance of flavor and heat. It’s all about personal preference.
- Last but not least, don’t forget to share the love! Bottle up some of your homemade hot sauce and surprise your friends and family with a spicy gift that will surely make their taste buds dance.
FAQs
Okay, I anticipated some questions you might have. Let’s dive in!
Q: How long will the hot sauce last?
A: When stored in a cool place (like your refrigerator), your homemade hot sauce should last for several months. Just make sure to keep it sealed to maintain its freshness.
Q: Can I use different types of peppers?
A: Absolutely! Jalapeños are a great choice, but you can experiment with habaneros, serranos, or any other peppers that tickle your taste buds.
Q: Is this hot sauce really worth the wait?
A: Oh, believe me, it is! The fermentation process brings out amazing flavors and creates a depth of taste that you won’t find in store-bought hot sauces. Trust me, it’s a journey worth taking!
Q: Can I adjust the spiciness?
A: Of course! Keeping or removing the seeds from the jalapeños will influence the heat level. Feel free to adjust the recipe to suit your spicy desires.
And there you have it, folks! A funny people-approved recipe for delicious fermented jalapeño hot sauce. So grab those jalapeños, put on your fermentation hat (or kit), and get ready to level up your hot sauce game. May your tastebuds be forever grateful!
