Remember when handling peppers, even ones that don’t seem to have much heat, that it’s a good idea to wear gloves! Making contact with *any* mucous membranes even many hours later can result in intense pain, since the oils of the peppers are very difficult to wash off. If you do have the misfortune to get the spicy oils somewhere they shouldn’t be, putting some yogurt on the spot will help.
Lactofermented Hot Sauce
makes 1 qt
- 2.5 lbs peppers of your choice. Hint: pick all red or all green peppers – mixing them may taste good, but it’s ugly!
- 6 cloves garlic
- 2 T salt
- 2 T sauerkraut or other ferment juice
- 2 T sugar (optional)
- Snip the green stems off of the peppers and chop roughly.
- Puree all ingredients in food processor or blender until smooth.
- Transfer to 1 L Fido jar or Pickl-It.
- Let sit on the counter for 1 week or until bubbling stops.
- Strain. We recently got the strainer attachement for our KitchenAid and this thing is awesome, and definitely my first choice method for ease. But if you don’t have a stand mixer, the Victorio Strainer is a nice manual option. Traditional style foodmills work, too.
- Transfer to airtight bottle and refrigerate. We like these flip top ones.