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.
2. 2Dissolve salt in water to create brine.
3. 3Pour brine over vegetables, ensuring everything is submerged (use a fermentation weight if needed).
4. 4Cover with cheesecloth or fermentation lid.
5. 5Let ferment at room temperature for 7-14 days, tasting daily after day 7.
6. 6When desired flavor is reached, blend fermented vegetables with some brine until smooth.
7. 7Add apple cider vinegar and honey.
8. 8Simmer for 10 minutes to halt fermentation.
9. 9Strain if desired for smoother consistency.
10. 10Bottle and refrigerate. Will keep for 6+ months.