Springdale Farm Carrot-Habanero Hot Sauce
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Courtesy of Sonya Coté. Makes about 4–5 cups.
Super easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 3 pounds fresh habanero chili peppers, stemmed
- 4 large carrots, grated
- 2 cups water
- 8 cloves green garlic, peeled, minced
- 2 tablespoons Texas cane sugar
- 2 teaspoons unrefined sea salt
- 1 cup(s) kimchi juice (left from the jar or your previous batch, or substitute with water)
- 1 tablespoon(s) apple cider vinegar
Springdale Farm Carrot-Habanero Hot Sauce Directions
- Blend the chilies in a food processor. Mix together the processed chilies and the grated carrots in a glass jar or fermentation crock.
- Make a brine in a pot by heating the water on medium high and adding the garlic, sugar and kimchi juice (if using). Simmer until the salt and sugar have dissolved.
- Let the brine cool to room temp, then pour over the chili mixture.
- Cover the crock with cheesecloth and a rubber band, then let stand for at least 2 weeks—stirring daily.
- After the pepper mash has fermented, blend in a blender until smooth. Add the vinegar to balance.
Recipe notes
Note: You may need to strain the sauce to remove any whole seeds or skins.
Chef Coté says this hot sauce complements unlimited dishes, such as “smoked meats, eggs, roasted vegetables…you can add it to sauces for a kick, in marinades, soups…anything!”
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