Stephanie Thurow

Jalapeño Sauce

Preparation info
  • Yield:

    1 pint

    finished hot sauce
    • Difficulty

      Easy

Appears in
Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year
Can It & Ferment It

By Stephanie Thurow

Published 2017

  • About

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 jalapeño peppers, stems removed
  • 10 cloves garlic, crushed

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,