Have you ever had those days (or weeks), where you don’t want to get up? Where the days just seem to slip by so quickly and when your head hits the pillow you freak out because you did nothing?
Today was not one of those days.
These past couple of days have been busy: canning tomatoes, haying, brewing kombucha, pulling weeds, picking berries, getting a chest freezer, the list goes on. And when I walked into the garden this morning, lo and behold, 90,000 jalapanos waiting to be harvested.
What now? Jam, frozen, salsa, pickled. These things keep loving the sun and rain. So I put on my thinking cap, and with a little bit of fermented inspiration, I decided it was time to make hot sauce!
Now my counter is filling up with mason jars of fermented goodies. Lacto-fermented salsa is also on the menu! But making this hot sauce is too easy not to do. If you have a lot of peppers and a couple of spare minutes, why not make some?
All you need is:
* a mason jar
* coffee filter and rubber band
* something to mince or crush peppers with
* 1/2 tsp. salt
* tap water
* 2 cloves of garlic, minced.
You simply mince the peppers and crush them. Stick them in the mason jar. Add the crushed garlic and salt, fill with water, and cover it with a secured coffee filter. It sits on your counter for a month, gets pureed and will stay in your fridge for a year! So easy.
You want to be sure that all of your veggies are completely submerged in the water. This will help to prevent mold. I never seem to have an issue with things floating to the top (maybe it’s because I have hard well water), but you can use something like a cabbage leaf to weigh it down for a day. Just be sure to remove the leaf so it doesn’t start to taste like kimchi.
After the sauce has been pureed you can use it on tacos and such. You can cook with it, but cooking will destroy any happy bacteria. Of course, you can cook with it and not enjoy those gut benefits. I suggest using it as a condiment!
If you’d like a more step-by-step guide on how to make this go here!