Seth's Hot Sauce
Prep:
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Cook:
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Ingredients
1 red bell pepper
10 hot peppers (eg, jalapeños)
yogurt starter
No items found.
1 red bell pepper
10 hot peppers (eg, jalapeños)
yogurt starter
No items found.
Rating
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Dietary Therapies
SCD
mSCD
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- Clean and cut out stems of the peppers (you can leave the seeds).
- Chop up into a mush using a food processor.
- Add non-chlorinated water if you need to make it more watery. You want it thick, but with enough liquid to ferment. Sort of like tomato soup.
- Heat to a boil and let simmer for 15 minutes.
- Add more water if needed.
- Put in a glass mason jar, let cool to room temp.
- Allow at least an inch (2.5 cm) of air--in case pressure builds up you don't want it to explode.
- Add some yogurt starter to it and let ferment for 2 to 3 months at room temp in a dark area (I used a cabinet). If you have access to L. plantarum powder, you can use that as a starter, but powdered yogurt starter works fine. Kefir grains also work, but the hot sauce might be a little alcoholic.
- Then strain through cheese cloth if you don't want it thick and store in the fridge.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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