Chunky Fermented Sweet Pepper Sauce
Learn how to turn sweet peppers into a delicious and mild fermented sauce.
Equipment
- kitchen blender
- cutting board
- small kitchen knife
- 1 pint (500 ml) jar
- a lid
- plate or baking dish
Ingredients
- 12 oz (340 g) sweet peppers, seeds and stem removed
- 1 teaspoon salt
Instructions
- Harvest sweet peppers in the morning.
- Rinse at your kitchen sink to remove dust and insects,
- Halve sweet peppers, then remove stems and seeds.
- Check for and cut out any soft spots or blemishes.
- On your kitchen scale, weigh out 12 oz (340 gm) of sweet peppers.
- Chop these sweet peppers into 1-2 inch lengths.
- Stuff lengths of sweet peppers into your kitchen blender.
- Cover blender with it's lid and then pulse numerous times, until sweet pepper chunks have been broken up into tiny pieces and juices are released.
- Empty the pepper sauce into a bowl and stir in 1 teaspoon of salt.
- Spoon into a pint (500 ml) jar and add a lid.
- Place jar on a plate or baking dish, just in case your ferment bubbles over.
- Check after 3-5 days have passed, being sure to break the seal to release any carbon dioxide that good bacteria have created.
- If a build up is present, loosen the lid a bit or continue to break the seal every day.
- Ferment for 7-21 days, until you're happy with the flavor and softness of the peppers.
- Refrigerate in the jar for up to a year, removing portions as needed.
