Ingredients

The following ingredients have 16 Servings
  • 8 ounces fresh jalapeno peppers, stemmed and halved (about 5 peppers)
  • 2 garlic cloves
  • 2 ½ cups non-chlorinated water (filtered or spring water (no tap water!))
  • 2 tablespoons non-iodized salt (sea salt works well)
  • ¼ cup honey (we like to use raw)
  • ¼ cup apple cider vinegar
  • ¼ cup reserved brine (from straining the ferment)
  • ⅛ teaspoon cumin seeds

Instruction

  • In a clean jar, combine the jalapenos and garlic.
  • In a separate vessel, make a brine by combining the water and salt.
  • Place a weight, if using, then pour the brine into the jar, leaving at least one inch of headspace. Screw the lid on tightly and store the jar at room temperature away from direct sunlight to ferment for 10 days. Burp the jar (open the lid to release gas buildup) daily.
  • Once fermentation is complete, strain the ferment, reserving ¼ cup of the brine. Place the ferment, honey, vinegar, reserved brine and cumin seeds in a blender or food processor. Blend until completely smooth.
  • Keep the sauce stored in the refrigerator for up to one year. Enjoy!