This is my recipe and tools needed i originally made it with habanero but found ghost pepper and scorpion peppers so adjust the spicy pepper in the recipe for whatever you are using.
Lacto fermented habanero sauce/salsa
1 lb habanero peppers (destemmed you can deseed if needed I don’t.)
1 large white onion (sliced to fit through mason jar opening)
Slice bell pepper into slices that will fit into jar I usually cut into 8ths.
Slice onion same way to fit through mouth of jar
Add habanero to jar
Top with glass puck and press is needed to acquire more space. You want to leave about a half inch to inch in the top.
Mix salt and water together until salt dissolves. Pour brine into jar until it covers the glass puck.
Seal with ferment lids and use pump to remove excess air from jar. Place in a dark, room temp location undisturbed for 10 days. You can peek at the jar and see if there are bubbles forming and floating to the top. This means it’s working! Just don’t open it!
After 10 days remove lid and assess. If done properly there may be some white film residue or what appears to be sea foam on the sides. This is a byproduct of some fermentations and is called Kahm yeast, perfectly harmless and naturally occurring. As long as there is no color (green, black) the mold can be wiped away.
Strain the fermented pepper mix to over a large bowl and collect the fermented brine. Add the pepper mix to a blender. (Watch the fumes they’ll gas you) blend and slowly add more brine to reach the desired consistency. You can save any left over brine and add cucumbers to make some spicy pickles or what ever you want.
Refrigerate after bottling. Serve chilled. Do not cook the salsa as it will lose any probiotic value. Chilled shelf life at least 6 months. But I have never had it last that long. Shits good yo.
Mental-Dot-6574
Fermented, eh? What’s the alcohol content? Have you strained and drink the juice directly to get a buzz? LOL
Jackson_Castle
we be fast and they be slow.
OkBaconBurger
This is professional grade. Awesome info!
boxoctosis
r/fermentedhotsauce
TheAngryCheeto
Can anyone describe what lactofermented peppers taste like?
Myron896
Thanks for the post. I’m going to give it a try this year.
9 Comments
How long did you ferment? What’s in it?
Details?
This is my recipe and tools needed i originally made it with habanero but found ghost pepper and scorpion peppers so adjust the spicy pepper in the recipe for whatever you are using.
Lacto fermented habanero sauce/salsa
1 lb habanero peppers (destemmed you can deseed if needed I don’t.)
1 large white onion (sliced to fit through mason jar opening)
1 whole garlic bulb
1 large red bell pepper
24 grams Canning salt
1 quart cool Filtered water
1 – half gallon wide mouth ball jar
EZ ferment lids Easy Fermenter Wide Mouth Lid Kit: https://www.amazon.com/Fermentation-Brillenti-waterless-fermenting-automatically/dp/B07JMNMZN2/ref=asc_df_B07JMNMZN2/?tag=hyprod-20&linkCode=df0&hvadid=312210111319&hvpos=&hvnetw=g&hvrand=11689085051828056254&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9027774&hvtargid=pla-586455801075&psc=1&mcid=4d845fc46ec731f5bb0806c975f983a6
Glass weights to keep veggies submerged 4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jars https://www.amazon.com/dp/B076V66FZ4/ref=cm_sw_r_cp_api_glt_fabc_BAVQ2BECXZNTAM8VZX15?_encoding=UTF8&psc=1
Dark room temp location for 10 days
To do:
Wash all peppers.
Peel garlic and add to jar
Slice bell pepper into slices that will fit into jar I usually cut into 8ths.
Slice onion same way to fit through mouth of jar
Add habanero to jar
Top with glass puck and press is needed to acquire more space. You want to leave about a half inch to inch in the top.
Mix salt and water together until salt dissolves. Pour brine into jar until it covers the glass puck.
Seal with ferment lids and use pump to remove excess air from jar. Place in a dark, room temp location undisturbed for 10 days. You can peek at the jar and see if there are bubbles forming and floating to the top. This means it’s working! Just don’t open it!
After 10 days remove lid and assess. If done properly there may be some white film residue or what appears to be sea foam on the sides. This is a byproduct of some fermentations and is called Kahm yeast, perfectly harmless and naturally occurring. As long as there is no color (green, black) the mold can be wiped away.
Strain the fermented pepper mix to over a large bowl and collect the fermented brine. Add the pepper mix to a blender. (Watch the fumes they’ll gas you) blend and slowly add more brine to reach the desired consistency. You can save any left over brine and add cucumbers to make some spicy pickles or what ever you want.
Refrigerate after bottling. Serve chilled. Do not cook the salsa as it will lose any probiotic value. Chilled shelf life at least 6 months. But I have never had it last that long. Shits good yo.
Fermented, eh? What’s the alcohol content? Have you strained and drink the juice directly to get a buzz? LOL
we be fast and they be slow.
This is professional grade. Awesome info!
r/fermentedhotsauce
Can anyone describe what lactofermented peppers taste like?
Thanks for the post. I’m going to give it a try this year.