Creation
After a couple of different regular hot sauce creations, I thought I would try a fermented hot sauce. I have been wanting to do something like this for a while, but have been a bit distracted with other things. I went with jalapenos as I wanted to see the difference that fermentation makes without having to be concerned with the added heat of something like habaneros.
Ingredients
400g jalapenos (roughly 9)
1/4 white onion
4 cloves garlic
1 teaspoon black pepper corns
Brine (1 teaspoon salt per cup of dechlorinated water)
Preparation
Chop the jalapenos into roughly 10mm slices
Slice 1/4 of a white onion
Crush and peel 4 cloves of garlic
Place all ingredients including black pepper corns into a large jar (I used a 1.5L mason jar)
Fill with brine to cover all the ingredients
Some sort of weight may be needed to keep all the ingredients below the surface of the brine
Place the lid on the jar and fill the airlock with water
Keeping the Seeds
I have been growing some habanero plants with mild success and so I plan to dry the left over seeds from the jalapenos to grow these as well. I am not sure of the details of these jalapenos as I bought them from the grocers. This may mean that the seeds do not grow into an copy of these jalapenos, but given that jalapenos are a reasonably common chilli that don’t really need much cross pollination, hopefully they do turn out to be similar.
