Hi, I'm Erica from FarmSteady and today
I'm going to show you how to take a
bunch of jalapeños and turn it into a
zippy fermented jalapeño hot sauce
that is bright, flavorful and with just
enough burn to keep us happy.
You might be surprised to learn that some of your favorite and most ubiquitous hot sauces
are actually fermented (even Tabasco).
Fermenting the peppers adds this crazy
complex umami flavor that's totally
delicious. But for such a complex flavor
making hot sauce is actually
surprisingly simple. Let's get started.
For this recipe you'll need: a whole
bunch of peppers (we'll get to you later);
Two cloves of garlic;
An onion (peeled and chopped);
A carrot (chopped);
And then your jalapeños again.
When dealing with any hot peppers we're
gonna say: wear gloves.
Remove the tops from your peppers and discard.
Then roughly chop your peppers seeds and all.
Chop. Chop. Chop.
Chop. Chop. Chop.
Chop. Chop. Chop.
Add your peppers, carrots, onion (all the
onion), celery seed (secret ingredient) and your salt.
Then mix it up real well.
Pack your fermentation jar with all your peppers.
Add your fermentation weight, 
then pour over two cups of water to cover.
Top with your lid and airlock and ferment away.
After fermenting for a couple weeks 
you want to transfer
everything including that fermentation liquid to a blender along with a half cup of fresh lime juice,
which pairs super well with jalapeños.
Depending on the size of your blender you might need to do this in two to three batches.
Then move everything into jars or hot sauce bottles and store in the fridge.
And put it on everything it's delicious!
We're keeping a fermenters full with new batches of: kimchi, kombucha, pickled veggies and more!
So please keep tuning in, let us know what you want to see in the comments and thanks for watching!
