Ancho-Jalapeno Hot Sauce Recipe

🧂 Ingredients

• 1 pound jalapeno peppers

  chopped
• 4 ounces carrots

  peeled and chopped
• 5 cloves garlic

  chopped
• ¼ cup apple cider vinegar
• 1 tablespoon Mexican oregano
• 1 teaspoon ancho chili powder
• 1 teaspoon salt
• ½ teaspoon cumin

Instructions

• 1 First, roughly chop the peppers, carrots and garlic. Pack them into a large jar,
  leaving at least 1 inch of head space. The mixture may rise a bit when
  fermenting.
• 2 Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just
  enough brine over the mixture to cover it, pressing them down a bit as you go.
  It is important to keep the mixture covered with brine to avoid spoilage. Check
  this daily.
• 3 Screw on the lid and set the jar away from direct sunlight to ferment for at
  least 1 week. I fermented for 8 weeks. Ideal temperatures are between 55-75
  degrees F. The most active fermentation period is between 1-2 weeks, so be sure
  to monitor it during this time. “Burp” the jars often by unscrewing the lid a
  bit to let out some of the accumulating gases. Or, use an airlock or membrane
  for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for
  further instruction.
• 4 After 1-2 weeks, the fermenting activity will diminish and the brine will turn
  cloudy and taste acidic.
• 5 When satisfied with your fermenting time, pour the contents, including brine,
  into a pot along with the remaining ingredients. Bring to a quick boil. Reduce
  heat and simmer for 15 minutes.
• 6 Cool, then process with a food processor until nice and smooth.
• 7 Pour into sterilized jars and seal. Refrigerate and enjoy. Tastes even better if
  you leave it mingle a week or longer.

Nutrition Info