Fermented Jalapeno Hot Sauce
Easy to make and tastes amazing Fermented Jalapeno Hot Sauce! Perfect to add heat to any of your favorite meals.
Ingredients
- 2 cups non-chlorinated water such as spring or filtered
- 1 ½ tablespoons Ball Salt for Pickling and Preserving
- ¾ pound Jalapenos seeded if desired, roughly chopped
- ½ pound celery heart leaves included, finely diced
- 1 cup onion diced (about 1 medium onion)
- 2 cloves garlic minced
- 1 teaspoon coriander seeds
- Additional brine: dissolve 1 teaspoon Ball Salt for Pickling and Preserving in 1/2 cup non-chlorinated water
Instructions
- Make the brine by dissolving the salt in 2 cups water.
- Mix all of the vegetables plus the garlic and coriander seeds in a large bowl. Pack into the clean quart fermentation jar leaving at least 2 inches of headspace.
- Pour the salty brine over the vegetables to cover by 1 inch.
- Place spring on top of vegetables and then twist the lid on. This will push the spring down and will be secured.
- Wipe the jar down and cover it with a cloth. Store in a cool (68°F-72°F) place.
- Check it daily to make sure vegetables remain submerged in the brine. After 24 hours you'll start to see bubbles at the top.
- Fermentation is finished in 2 weeks, or for a stronger flavor, you can add another week for a total fermentation time of 3 weeks. Once the fermentation process is complete, carefully remove the vegetables from the jar.
- Add vegetables and 1/2 cup of fresh brine to the blender and blend until well combined. If needed, add additional brine as to thin hot sauce to desired consistency. Strain through a fine-mesh strainer if you prefer a smoother jalapeno hot sauce.
- Wipe jar rim before replacing lid or use a traditional Ball canning lid or Ball Leak-Proof Storage Lid.
Notes
For reference on fermentation, read these Fermentation FAQs.
Store in the refrigerator for up to 6 months.
Recipe by Ball Fresh Preserving.
Nutrition
Serving: 1gCalories: 8kcalCarbohydrates: 2gSodium: 371mgFiber: 1gSugar: 1g
