This hot sauce will definitely wake you up! It's HOT, but it also has tons of flavor from the pineapple, ginger and garlic.
- 1 lb yellow habanero peppers (stemmed and chopped)
- 1/2 pineapple (cored and chopped)
- 1 yellow bell pepper (stemmed and seeded)
- 3" piece ginger (peeled and chopped)
- 8–10 cloves garlic (lightly crushed)
- 3 TBS pickling salt
- 1 quart filtered water
- 1 cup white wine vinegar
- WEARING GLOVES, stem and chop habanero peppers. Place in 1-quart fermentation jar. Add pineapple, ginger, and garlic and press down to compact ingredients.
- Slice bell pepper in half, and place over the top of other ingredients. A fermentation weight placed on top of the bell pepper will be helpful. If you don't have one, place some of the brine in a small resealable plastic bag and place on top of the peppers.
- Mix 3 tablespoons pickling salt or finely ground Himalayan salt in the quart of water. Ensure it is fully dissolved. Pour salt water over the peppers. Leave minimum 1/2" headspace in the jar. Make sure all items are submerged. Place a lid with an airlock on the jar. If you don't have an airlock, just remember to slightly open the lid and "burp" the jar once or twice a day.
- Date the jar, and allow to ferment for at least 14 days. Over another pot (and wearing gloves,) remove the fermentation weight and strain out brine. Place the solids in a blender along with 1 cup of the brine (you can add more for a saltier sauce.) Puree. Add the cup of vinegar.
- Press through a fine-mesh sieve over a clean stockpot to separate the solids from the liquid. Bring hot sauce to a quick boil, then turn off the heat. Bottle and store in the refrigerator. The hot sauce will keep indefinitely refrigerated.
- Category: sauces and glazes
Keywords: fermented, habanero, hot sauce