Ginger Carrot Hot Sauce

Sweet, warm, spicy hot sauce!

Here's the unfermented peppers

And what it looks like after the ferment

Here's my little fermentation weight

And the goodness underneath!

Bottling it up!

And the yummy end result!

Ingredients:

2 lb jalapeno peppers (or other less spicy pepper based on your taste preference

2 inch of ginger

2 carrots

1 onion

5 cloves of garlic

6 T. kosher salt

1 C. apple cider vinegar

Directions:

1. Chop all your veggies - rough chop is fine
2. Make your brine (3 T. per quart of water)
3. Pack your veggies in a fermentation vessel and cover with the brine - make sure the veggies are submerged.  Use a fermentation weight or a ziplock filled with brine to make sure the veggies are all covered.  Place a lid on loosely.
4. Leave the vegetables at room temperature for at least a week, burping daily
5. Strain the veggies and reserve the brine
6. Place the veggies into the blender and add equal parts brine and apple cider vinegar and blend
7. Funnel into jars and store in the refrigerator for several months.