This is a recipe based on the hot sauce recipe included in the Fermentation Starter Kit by reCAP. The kit includes all of the equipment you need. The original recipe is for a red hot sauce, but I had a bunch of green peppers to use up so I went off script. I also added lime juice and scallions that are not in the original recipe to put my own spin on it.
This recipe only takes about 10 minutes to prepare, but then takes 2 weeks to ferment so plan ahead. It goes great on tacos, pizza, chicken, or anywhere you want to add a little heat.
- 1 Green Bell Pepper Sliced thin
- 2 Jalapenos Peppers Sliced into rounds
- 2 Serrano Pepper Sliced into rounds
- 2 Cloves Garlic Sliced thin
- 2 Scallions Sliced thin
- 1.5 Cups Filtered Water
- 1 tsp Salt
- Juice of One Lime
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Combine the salt, water, and lime juice to create a brine. Stir until the salt is dissolved.
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Add all the peppers, garlic, and scallions to a mason jar, then pour the brine on top, leaving a few inches of space at the top.
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Add a weight to keep the peppers below the water line. A smaller mason jar works well for this.
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Let the vegetables ferment for 14 days, then remove from the brine but don't throw out it out.
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Blend the vegetables slowly, adding the brine back in until the desired constancy is achieved. Store in the refrigerator and it should last for a very, very long time. (or maybe not, if you use it quickly!)