Jalapeno Hot Sauce
For your standard size Heyday kaboodle, you will need
- 7-9 medium jalapeno peppers (400-500g)
- 1 medium to large carrot
- 1 medium white onion
- 5 medium garlic cloves
- 24g sea salt
- 3 tbsps white vinegar
Directions
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Wash and chop jalapeno peppers into 1/4" rings. Using a kitchen scale, weigh out 300 - 340g of the pepper rings. Add 75g of rough chopped carrot, 100-125g of rough chopped onion and garlic cloves (roughly chopped in 1/4" chunks).
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Mix 1 1/2 cup of water with 24g of sea salt. Stir to dissolve. Set aside.
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Spoon the peppers, carrot, onion and garlic tightly into the kaboodle, pressing down as needed.
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Insert the ViscoDisc into the kaboodle so that it applies pressure to the ingredients.
- Pour some, or all, of the brine into the Kaboodle, enough to cover the bottom of the disc while leaving approximately 1" (3cm) of space below the rim.
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Screw the kaboodle lid in place. Place the Kaboodle on a saucer, out of direct sunlight and allow to ferment for a minimum of seven (7) days. Do not open until the full fermenting time has completed.
Post Fermentation Directions
- With the ViscoDisc in place, drain and set aside the brine. Then remove the ViscoDisc from the Kaboodle with a fork.
- Blend the hot sauce into a fine puree, adding 3 tablespoons of white vinegar. Add reserved brine a bit at a time, until desired consistency is reached.
- Pour your hot sauce into bottles or jars.
- Refrigerate and enjoy for up to 6 months.