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Jalapeño Sauce
- Yield:
1 pint
finished hot sauce - Difficulty
Easy
Published 2017
I prefer to use a glass jar with an airlock when fermenting this recipe. Jalapeños are prone to kahm yeast, and I do not get that when using an airlock. If you do not own an airlock system, be adamant about checking in on your ferment daily to catch any unwanted yeast that may form.
Ingredients
4 cups 10 cloves
Method
Pack a quart jar tightly with hot peppers, mixing the garlic in with the peppers. Cut large peppers in half to fit them in the jar better. Leave 1 to 2 inches of headspace for the ferment to bubble without spilling over during fermentation. Pour the brine over the jalapeños, submerging them completely. Use a weight to push the pepper slices and garlic under the brine. Store at room temperature,
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