Fermented Honey Garlic And Habanero Hot Sauce Recipe | Homemade Lacto Fermented Hot Sauce

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: serrano peppers

Jalapeños provide a milder heat, while serranos are more affordable.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a fruity flavor.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder is convenient and has a longer shelf life.

Rinse the habaneros under cold running water and let them air dry.

Wear rubber gloves when handling habaneros.

Remove the stems from the habaneros and inspect each pepper for bruising or rot.

Cut the habaneros in half and inspect the insides for discoloration; scrape out any bad parts if necessary.

Place the halved habaneros into a bowl.

Smash each clove of garlic on a cutting board to remove the outer paper layer.

Scrub the cutting board and knife with vinegar after handling the habaneros to neutralize the capsicum.

Add the garlic papers to the compost bin.

Prepare for fermentation by gathering a mason jar, a glass weight, salt, and filtered water.

Set a digital kitchen scale to grams and zero it out with the mason jar on it.

Add a pinch of cumin seeds to the jar, then add the habaneros.

Fill the jar with filtered or bottled spring water to the bottom of the neck.

Add a couple of rosemary sprigs to the jar.

Calculate the total weight of the jar contents, multiply by 3%, and measure out that amount of salt.

Mix the salt with the water in a bowl until dissolved to create a brine.

Pour the brine back into the mason jar with the habaneros and rosemary.

Place a fermentation weight on top to keep the peppers submerged.

Screw the lid on loosely to allow gas to escape during fermentation.

Let the peppers ferment at room temperature away from direct sunlight for 30 days.

For the fermented garlic, add peeled garlic cloves to a clean mason jar along with a cinnamon stick.

Top the garlic with raw honey, using about 16 ounces (half of the container).

Stir the garlic to ensure all cloves are coated with honey.

Fit the mason jar lid snugly and release pressure one to two times a day for the first few days.

Turn the jar upside down daily to coat the garlic cloves with honey.

Let the garlic ferment for 30 days at room temperature.

Check the pH of the ferment to ensure it is below 4.6 for safety.

Strain some brine from the fermented peppers to use later for sauce consistency.

Use a blender to combine the brined peppers and some of the reserved brine.

Add half a cup of the fermented honey to the blender with the garlic.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary