Kiwi Jalapeno Hot Sauce
I made a large batch here, just because I had a bunch of kiwis laying around, but you can easily scale this recipe down if you prefer to make a smaller quantity of sauce.
Prep Time: 25 minutes
Fermentation Time: 1 week, or longer if desired
Yield: 2.5 quarts
Instructions
16 steps1
Clean a large two-liter glass mason jar or ceramic fermentation vessel.
2
Peel the kiwis, and cut the flesh into bite-sized sections.
3
Peel the onion, and cut the onion into quarters.
4
Remove the stems from the hot peppers, and cut the peppers into large sections.
5
Peel the garlic cloves, and leave them whole.
6
In a separate container, mix together the 450 mL (grams) of water with the 36 grams of salt, and stir to combine until the salt is completely dissolved.
7
Add the kiwis, onion, hot peppers, and garlic to the bottom of your clean mason jar.
8
Add the liquid brine to cover.
9
Firmly push the vegetables and fruits down with some force to ensure they remain submerged beneath the surface of the liquid brine.
10
Cover the submerged contents with a glass or ceramic weight, and close the lid on the jar.
11
Allow the contents to ferment at room temperature for roughly one week, or until you are satisfied with the degree of lacto-fermentation.
12
Make sure to carefully open the jars at least once per day as they ferment, and make sure the contents remain submerged.
13
When you are ready to finalize and bottle your hot sauce, stir together the apple cider vinegar with the sugar until dissolved, and add the sugar and vinegar mixture to your fermented hot sauce mixture.
14
Blend the contents using an immersion blender or food processor, and taste the contents.
15
Add more salt, sugar, or vinegar, if desired.
16
Transfer the blended hot sauce to individual bottles, and place it the fridge to halt the ongoing fermentation.
