Fermented Jalapeno Hot Sauce

Makes About: 1 Quart Jar (32 oz | 946 ml)

YOU WILL NEED

Makes About: 1 Quart Jar (32 oz | 946 ml)

• 2 cups (470 mL) non-chlorinated water, such as spring or filtered
• 1 1/2 Tbsp (22 mL) Ball® Salt for Pickling and Preserving
• 3/4 lb (0.3 kg) green Jalapenos, seeded if desired, roughly chopped
• ½ lb (0.2 kg) celery heart, leaves included, finely diced
• 1 cup (240ml) onion (or 1 medium onion), small diced
• 2 cloves garlic, minced
• 1 tsp (5 mL) coriander seeds
• To make additional brine: dissolve 1 tsp (5 mL) Ball® Salt for Pickling and Preserving in ½ cup (120 mL) non-chlorinated water

DIRECTIONS

Please read Fermentation FAQ before beginning. 

1. To make brine, dissolve salt in 2 cups (470 ml) water.
2. Mix vegetables, garlic and coriander in a bowl; pack into clean jar leaving at least 2 in. (5 cm) of headspace. Pour salt water brine over to cover by 1 in. (2.5 cm), you may have extra.
3. Place spring on top of vegetable then twist lid on.
4. Wipe jar down and cover with a cloth. Store in a cool (68°F-72°F/20°C-22°C) place.
5. Check daily to make sure vegetables remain submerged in brine. After 24 hours there will be visible bubbles on the top of the brine.
6. Fermentation is complete in 2 weeks. For a stronger flavor, allow 3 weeks. Once the fermentation process is complete, remove from jar. Add vegetables and ½ cup (120 ml) brine to a blender and process to combine. Add additional brine as necessary to thin sauce to desired consistency. Strain through a fine mesh strainer if an even smoother sauce is preferred.
7. Wipe jar rim before replacing lid or use a traditional Ball® canning lid or Ball® Leak-Proof Storage Lid. Store in refrigerator up to 6 months.