Fermented Honey Jalapeño Hot Sauce

Serves 16

10 mins prep

0 mins cook

14400 mins Fermentation Time

14410 mins total

This Southwestern-inspired hot sauce will win you over with its candy-like sweetness, as well as subtle, fresh-tasting heat from the jalapeños. It's a match made in heaven and suits a wide variety of dishes to boot!

2 servings

1 ozfresh jalapeno peppers, stemmed and halvedabout 5 peppers

¼garlic cloves

⅓ cupnon-chlorinated waterfiltered or spring water (no tap water!)

¼ tbspnon-iodized saltsea salt works well

⅕ cuphoneywe like to use raw

⅕ cupapple cider vinegar

⅕ cupreserved brinefrom straining the ferment

⅕ tspcumin seeds

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In a clean jar, combine the jalapenos and garlic.

In a separate vessel, make a brine by combining the water and salt.

Place a weight, if using, then pour the brine into the jar, leaving at least one 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 (open the lid to release gas buildup) daily.

Once fermentation is complete, strain the ferment, reserving ¼ cup of the brine. Place the ferment, honey, vinegar, reserved brine and cumin seeds in a blender or food processor. Blend until completely smooth.

Keep the sauce stored in the refrigerator for up to one year. Enjoy!