Fermented Cucumber Jalapeño Hot Sauce

Ingredients

• 220 g cucumber
• 175 g jalapeño
• 35 g onion
• 15 g garlic
• 11 g non-iodized salt (Use for fermentation.)

Steps

1. 1

   Prepare the cucumber, jalapeño, onion, and garlic as needed, then place all of the vegetables in a bowl. Add the non-iodized salt and toss thoroughly so the vegetables are evenly coated.

2. 2

   Let the salted vegetables sit for 30 minutes at room temperature so the salt can draw out their moisture. Stir occasionally during this resting period.

3. 3

   Pack the vegetables and all of the liquid they release into a clean, wide-mouth pint jar. Press the mixture down firmly to remove air pockets and encourage the vegetables to remain below the liquid.

4. 4

   Place a fermentation weight over the vegetables, keeping them fully submerged beneath the liquid. This helps prevent the exposed vegetables from coming into contact with air.

5. 5

   Fit the jar with an airlock lid and ferment at room temperature for approximately 7 to 14 days. Taste or observe the sauce as it ferments; the flavor will become progressively tangier over time.

6. 6

   When the sauce has reached the desired level of tanginess, transfer the fermented vegetables and their liquid to a blender. Blend until completely smooth.

7. 7

   For a thinner sauce, optionally pour the blended sauce through a fine-mesh strainer, pressing as needed to extract the liquid.

8. 8

   Transfer the finished hot sauce to a clean container and store it in the refrigerator.

Notes

Fermentation time may range from 7 to 14 days depending on the desired tanginess and room temperature. Keep the vegetables submerged throughout fermentation. Use clean fermentation equipment and refrigerate once the sauce is blended.

Nutrition per serving

• sauce
• condiment
• fermented
• hot sauce
• vegetarian
• vegan
• gluten-free
• dairy-free