Jalapeno Hot Sauce Kaboodle Recipe


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
    1. 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).

    2. Mix 1 1/2 cup of water with 24g of sea salt. Stir to dissolve. Set aside.

    3. Spoon the peppers, carrot, onion and garlic tightly into the kaboodle, pressing down as needed.

    4. Insert the ViscoDisc into the kaboodle so that it applies pressure to the ingredients. 

    5. 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.
    6. 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
    7. With the ViscoDisc in place, drain and set aside the brine. Then remove the ViscoDisc from the Kaboodle with a fork.
    8. 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.
    9. Pour your hot sauce into bottles or jars.
    10. Refrigerate and enjoy for up to 6 months.