Fermented Pomegranate Rose Hot Sauce
Serves 8
10 mins prep
0 mins cook
10 mins total
From my book, Fermented Hot Sauce Cookbook, this pomegranate rose hot sauce is a truly unique and flavorful fermented hot sauce recipe with a big kick!
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In a clean jar, combine the chiles, ginger, rose petals, cardamom pods, and cinnamon stick.
In a separate vessel, make a brine by combining the water and salt.
Place a fermentation weight, if using, then pour the brine into the jar, leaving at least 1 inch of headspace. Screw the lid on tightly and store the jar at room temperature away from direct sunlight to ferment for 10 days. Burp the jar daily (release pressure) by removing the lid, then screwing it back on.
Once fermentation is complete, strain the ferment, reserving ¾ cup of the brine and discarding the cinnamon stick.
In a blender or food processor, combine the ferment, reserved brine, pomegranate molasses, rose water, and caraway seeds. Blend until smooth.
Keep the sauce stored in the refrigerator for up to one year.
