Fermented Pineapple Habanero Hot Sauce

Ingredients

• 60 grams habaneros
• 240 grams orange bell pepper
• 100 grams red onion
• 200 grams pineapple
• 50 grams garlic
• 180 grams water
• 38 grams salt
• 100 grams pineapple juice, sugar, or honey (after fermentation)
• 100 grams vinegar (after fermentation)

Instructions

1. 1

   Use a 32-oz jar for fermentation and a ~12-oz bottle for sauce.

2. 2

   Wash jar, weight, and lid.

3. 3

   Wash/chop peppers, onion, pineapple; crush/peel garlic.

4. 4

   Weigh produce to recipe amounts.

5. 5

   Weigh water into clean jar; dissolve weighed salt.

6. 6

   Pack peppers, onion, pineapple, garlic into jar with brine (tamp to submerge).

7. 7

   Add fermentation weight; ensure everything is submerged.

8. 8

   Secure lid; ferment at room temp 5–6 weeks.

9. 9

   After fermentation, blend fermented solids + brine with sweetener and vinegar until smooth.

10. 10

    Simmer ~10 minutes.

11. 11

    Strain through colander; save pulp as pepper paste.

12. 12

    Return liquid to pot; simmer 10–15 minutes to reduce/thicken.

13. 13

    Bottle with funnel; cap after slightly cooled. Refrigerate; use within a year.

Nutrition Facts