Making homemade Jalapeño hot sauce is super delicious, spicy and rewarding and if you are looking for that sauce to spice up your life? Then look no further!

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It starts with lacto-fermenting jalapeños for 5-7 days and then blending with garlic oil to round out the flavor. This hot sauce goes great on breakfast burritos, buddha bowls, and even burgers.

Materials:
Mason Jar (32 oz)
Small jar that fits in mason jar
Kitchen scale
Medium sauce pan
Blender
Knife
Mesh Strainer

Recipe:
4-5 Jalapeños
50 grams salt + a pinch (videos says 5 grams and it should be 5% salt solution)
1 liter filtered water
5 cloves garlic (sliced)
1/2 cup vegetable oil
1/2 cup vinegar

Ferment by allowing the peppers to sit in the brine solution for 5-7 days at room temperature but after blending keep in fridge for long term storage.

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Food Processor: [ Ссылка ]
Mason Jars: [ Ссылка ]
Chef's Knife: [ Ссылка ]
The Digital Scale: [ Ссылка ]

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