Green Apple Jalapeno Fermented Hot Sauce
A glossy, punchy glaze that doubles as a base for a fermented hot sauce, combining jalapenos and tart green apple for a sweet heat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 10 days (fermentation time)
- Yield: 4 servings 1x
- Category: Condiment
- Method: Fermentation
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 to 10 jalapenos, sliced with seeds for more heat
- 1 large tart green apple, cored and chopped
- 3 garlic cloves, halved
- 500 grams filtered water
- 10 grams fine sea salt, not iodized
- 1 tablespoon apple cider vinegar, for blending later
- Optional: 1 teaspoon honey for a softer finish
Instructions
- Pack jalapenos, apple, and garlic in a clean jar, leaving an inch of headspace.
- Dissolve salt in water, then pour over the jar. Everything must stay under the brine. Use a small weight if needed.
- Cap loosely or use a lid with an airlock. Set the jar at room temperature, out of direct sun.
- Let it ferment 5 to 10 days. It should bubble, turn slightly opaque, and smell pleasantly tart.
- Strain and save the brine. Blend solids with a splash of brine until smooth. Add vinegar and honey to taste.
- For the glaze: simmer 1 cup fermented sauce with 1/3 cup apple juice and 2 tablespoons brown sugar until glossy and a bit sticky, about 8 to 10 minutes.
Notes
If you see fuzzy mold above the brine or it smells off, toss it and start fresh. Taste as you go; when it’s tangy and mellow to your liking, blend it and store in the fridge.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 30
- Sugar: 2g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: hot sauce, fermented, jalapeno, glaze, apple