FERMENTED HOT SAUCE

Fermented Hot Sauce image

Provided by Russell

Time P12DT18h12m

Yield 96

Number Of Ingredients 7

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1 pound habanero peppers
salt as needed
3 medium (blank)s carrots, roughly chopped
2 medium onions, roughly chopped
2 cloves garlic
1 teaspoon olive oil
1 ¾ cups white vinegar

Steps:

Cut and remove stems from the habanero peppers. Place in a blender and blend until smooth.
Combine pepper mash with a 30:1 ratio of peppers to salt. Place in Mason jars to ferment for 1 month.
Inspect three pint-sized Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
Preheat the oven to 400 degrees F (200 degrees C). Place carrots, onions, and garlic in a foil pack on a baking sheet; drizzle with oil.
Roast in the preheated oven until soft, about 40 minutes. Transfer to a food processor and puree.
Mix habanero mash, veggie mix, and vinegar together in a bowl and let sit in a Mason jars for 1 week to allow the flavors to meld.

Nutrition Facts : Calories 3.8 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 0.3 g