Fermented Jalapeno peppers
Original recipe & many others found on my FarmCraft Hot Sauce Facebook page
10 large jalapenos peppers
Garlic bulb (Around 10 cloves)
5 tsp sea salt
1 litre mason jar
Wash peppers and cut off stems. Stuff peppers and garlic in the jars as tightly as possible.
Add sea salt, filling up remaining space with water, screw on lid TIGHTLY.
Shake the jar to dissolve the salt and place it someplace cool and dark for 2 weeks.
After 2 weeks, place peppers in blender with 50% of the liquid, leave the garlic out.
Blend for 2 minutes+ & add back liquid for your desired consistency.
I like mine a little on the thick side.
Heat is tamed slightly. Great salty pure jalapeno flavor.
Made 750ml. Store in fridge, should keep for several months.