Fermented Habanero Hot Sauce

• 12 habanero peppers, stems removed
• 3 carrots, roughly chopped
• 1 onion, quartered
• 6 cloves garlic, peeled
• 3 tablespoons sea salt
• 2 cups filtered water (for brine)
• 1/2 cup apple cider vinegar (added after fermentation)
• 1 tablespoon honey (optional, added after fermentation)

Instructions

1. 1Combine peppers, carrots, onion, and garlic in a clean jar. Dissolve salt in water to create brine. Pour brine over vegetables, ensuring everything is submerged (use a fermentation weight if needed). Cover with cheesecloth or fermentation lid. Let ferment at room temperature for 7-14 days, tasting daily after day 7. When desired flavor is reached, blend fermented vegetables with some brine until smooth. Add apple cider vinegar and honey. Simmer for 10 minutes to halt fermentation. Strain if desired for smoother consistency. Bottle and refrigerate. Will keep for 6+ months.

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