Jalapeno Hot Sauce
This homemade jalapeno hot sauce is spicy and tangy after a short 7 to 10 day fermentation process. I recommend aging and storing in a sterile glass jar.
Servings: 1 jar
Calories: 23kcal
Ingredients
- 5 large jalapenos
- 1 tablespoon kosher salt or sea salt
- 1 tablespoon apple cider vinegar
Instructions
- Remove the stems from the jalapenos and roughly chop. Place in a blender or food processor along with ½ cup filtered water, salt and apple cider vinegar and puree until mostly smooth.
- Transfer to a clean container and cover with a clean cloth secured with a rubber band. Place in a warm, dark area for between 7 and 10 days or until you like the taste (it should be pleasantly tangy when fermented). When you like the taste, transfer the hot sauce to the refrigerator to halt the fermentation process. Refrigerated hot sauce has a long shelf life of 1 month or longer.
Nutrition
Serving: 1jar | Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 6979mg | Potassium: 186mg | Fiber: 2g | Sugar: 3g | Vitamin A: 755IU | Vitamin C: 83mg | Calcium: 14mg | Iron: 0.3mg