Chase away the blustery chill and add some heat to your Valentine’s weekend with this spicy pepper sauce. The fermented vegetables provide a good source of prebiotic fibre, along with live bacteria to support your gut health.
This is a tasty topping for meat, fish or vegetable dishes and a must have for any serious hot sauce lovers.
2-3 habanero peppers chopped in half
2 orange sweet peppers
2 cloves of garlic
Basic brine: 2 cups water + 1 tbsp salt
1 litre jar or bottle
- Make the basic brine by combining 2 cups of water with 1 tablespoon of salt. Set aside (you may need to warm the water up a little for the salt to dissolve).
- Chop up the habaneros, orange sweet peppers and garlic and add it to a mason jar or bottle. Fill the jar or bottle to the shoulder.
- Add the basic brine to the jar until the peppers are covered. Leave an inch of space from the top to avoid spills during fermentation.
- If you’re not using an airlock, cover the jar loosely with the lid so gas can escape while it’s fermenting.
- Set on the counter away from direct sunlight for 10-14 days.
- When it’s done fermenting, strain the pepper mixture from the brine and set the brine aside.
- Pour the pepper mixture into a blender, turn it on medium and slowly pour the brine into the blender until you get the consistency you like.
- Pour the hot sauce into a jar or bottle and store in the refrigerator. Hot sauce will last up to a year in the fridge.
Want to know more?
ProVen Probiotics aim to provide the best support for both you and your health. If you wish to know more about gut health please do not hesitate to call us on 01639 825107 or alternatively, learn more via our blogs or in-depth ProVen research.
ProVen Probiotics, Unit 2 Christchurch Road, Baglan Industrial Park, Port Talbot, SA12 7DJ. Tel: 01639 825107