Fermented jalapeno and cilantro hot sauce is a delicious condiment with a bold flavor. This recipe will guide you through the process of making your own homemade hot sauce. The fermentation process adds complexity to the flavor, and you can adjust the heat level to your preference by controlling the number of jalapenos used.

Ingredients:

  • 1 pound (450g) fresh jalapeno peppers

  • 1/2 cup fresh cilantro leaves

  • 4 cloves garlic, minced

  • 1 tablespoon sea salt (non-iodized)

  • 1 teaspoon sugar (optional)

  • 2% brine solution (20g of salt per 1 liter of water)

Equipment:

  • Glass fermentation jar or crock

  • Fermentation weight or small glass jar to keep the peppers submerged

  • Airlock or plastic wrap with a rubber band

  • Blender or food processor

  • Bottles or jars for storing the finished sauce

Instructions:

  1. Prepare the Jalapenos:

    • Wear gloves to protect your hands from the heat of the jalapenos. Remove the stems and chop the jalapenos into small pieces. You can leave the seeds and membranes for a spicier sauce or remove them for a milder one.

  2. Create the Brine Solution:

    • Dissolve the sea salt in water to create a 2% brine solution. For every 1 liter of water, use 20g of salt. Make enough brine to cover the jalapenos.

  3. Pack the Fermentation Jar:

    • Place the chopped jalapenos, minced garlic, and cilantro leaves into the fermentation jar. If you want a slightly sweet flavor, you can add a teaspoon of sugar.

  4. Add the Brine:

    • Pour the brine over the ingredients in the jar, ensuring that they are completely submerged. Leave at least an inch of headspace at the top of the jar.

  5. Weight and Cover:

    • Place a fermentation weight or a small glass jar on top of the ingredients to keep them submerged under the brine. Cover the jar with an airlock or loosely with plastic wrap secured with a rubber band to allow gases to escape.

  6. Fermentation:

    • Allow the mixture to ferment at room temperature for 7-14 days. Check daily to ensure the ingredients remain submerged and to skim off any mold or scum that may develop on the surface.

  7. Blend the Mixture:

    • After fermentation, use a blender or food processor to puree the contents until smooth.

  8. Strain (Optional):

    • If you prefer a smoother sauce, strain the mixture through a fine mesh strainer or cheesecloth.

  9. Bottle the Sauce:

    • Pour the sauce into sterilized bottles or jars for storage. Make sure to leave some headspace at the top.

  10. Aging (Optional):

    • For more complex flavors, let the hot sauce age in the refrigerator for a few weeks before using.

  11. Enjoy: Your fermented jalapeno and cilantro hot sauce is now ready to spice up your favorite dishes. Store it in the refrigerator, and it should last for several months.

Adjust the number of jalapenos and fermentation time to customize the heat level and flavor to your liking. Remember that fermentation can be influenced by environmental factors, so keep an eye on the process to ensure it's going well.