Probiotic Fermented Hot Sauce

Recipe

Ingredients:

• 3/4lb - 1lb peppers
• 1-2 cup of 3.5% salt brine
• 1-2 cloves garlic
• 1-2 teaspoon of chipotle pepper
• 1/4 teaspoon of xanthan gum (optional)

3.5% salt brine:

• 8g of Kosher salt to 1 cup water (1.5 teaspoons)

Steps

1. Wash and slice the peppers into rings and place them in a bowl.
2. Crush each clove of garlic and place them in the bowl.
3. Lightly coat the peppers with Kosher salt (1/2 - 1 teaspoon).
4. Let the peppers rest for an hour, then pack them into jars.
5. For redish sauce, add your chipolte pepper.
6. Cover the peppers completely with brine, and add a weight* so they are submerged.
7. Ferment for 1-2 weeks at 60-70F. The peppers should be suffiecently sour, with a pH level of around 3
8. Puree the mixture and strain the liquid.
9. Add xanthan gum if desired, and blend.

*You can use anything non-reactive (glass, ceramic, plastic, etc) to weigh down the peppers. them to be more readily packed into the jar



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