Fermented Hot Sauce

Name: Fermented Hot Sauce
Total time: 18372
Yield: 96
Ingredients: 1 pound habanero peppers; salt as needed; 3 carrots, roughly chopped; 2 medium onions, roughly chopped; 2 cloves garlic; 1 teaspoon olive oil; 1 ¾ cups white vinegar

Recipe by Russell from allrecipes.com

306 Hr. 12 Mins.

Ingredients

96 servings

•

1 pound habanero peppers
•

salt as needed
•

3 carrots, roughly chopped
•

2 medium onions, roughly chopped

•

2 cloves garlic
•

1 teaspoon olive oil
•

1 ¾ cups white vinegar

Instructions

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.