Fermented Hot Sauce

Prepare the Peppers (5 minutes): Carefully remove the stems from the habanero peppers. Safety first: wear gloves while handling them! In a blender or food processor, grind the habaneros into a smooth mash.

Initiate Fermentation (10 minutes): Combine the pepper mash with salt at a ratio of approximately 30:1 (peppers to salt). Transfer the mixture to sterilized Mason jars, leaving about an inch of headspace. Secure the lids and rings, but not too tightly, to allow for gas release during fermentation. Let the fermentation process happen in a cool, dark place for at least 1 month, up to 6 months for a more pronounced flavor.

Prepare the Vegetables (10 minutes): Ensure three pint-sized Mason jars are free from cracks and the rings are rust-free, then sanitize them. Wash new, unused lids and rings in warm soapy water.

Roast the Vegetables (5 minutes prep, 40 minutes roasting): Preheat your oven to 400°F (200°C). In a foil pack or on a baking sheet, combine the roughly chopped carrots, onions, and garlic cloves. Drizzle with olive oil.

Puree the Roasted Vegetables (5 minutes): Roast the vegetables in the preheated oven until they are tender and slightly caramelized, approximately 40 minutes. Transfer the roasted vegetables to a food processor and puree until smooth.

Combine and Settle (10 minutes): In a bowl, thoroughly mix the fermented habanero mash, the roasted vegetable puree, and the white vinegar. Transfer the mixture back into sterilized Mason jars, leaving about an inch of headspace. Seal the jars tightly.

Meld Flavors (7 days): Allow the combined mixture to sit in the sealed Mason jars for at least 1 week, or up to a month, at room temperature. This resting period allows the flavors to fully meld and harmonize.