Fermented jalapeño hot sauce

We’re very lucky – our jalapeño bush is one of the most prolific plants in our garden. It produces more jalapeños than we could ever possibly consume. Fortunately for us, our neighbours are big fans of jalapeño hot sauce! This sauce is great for spicing up a simple ham sandwich or a Mexican fiesta. Add as many chillies as you like to bump up the heat rating.

Makes 4 cups (1 litre/35 fl oz)

Use

2 cups (500 ml/17 fl oz) water

2 cups (500 ml/17 fl oz) vinegar

2 tablespoons salt

1 tablespoon honey

10–12 jalapeños (or enough to fill a 4-cup/1-litre/35-fl-oz jar almost to the top), chopped into quarters

½ white onion, sliced

4 garlic cloves

Red chillies (optional)

Do

1	Place the water, vinegar, salt and honey into a large saucepan. Bring to the boil and then simmer over low heat for 5–10 minutes or until the salt has dissolved.
2	Fill a sterilised 4-cup (1-litre/35-fl-oz) jar with the jalapeños, onion and garlic cloves.
3	Pour the vinegar water into the jar, ensuring it covers the contents completely.
4	Place the lid on tightly. Leave the jar at room temperature for 1–2 weeks.
5	Once you’re happy with the fermentation length, dispose of one-third of the liquid from the jar and pour the remaining mixture into a blender. Blend on high speed. Taste the mixture and add red chillies if necessary.
6	Strain the mixture through a fine-mesh sieve and into sterilised bottles. For a thick, spoonable sauce, pour the mixture into sterilised jars without straining.
7	The sauce will keep in the fridge for 10–12 weeks.

Oh and if you like your jalapeños really hot, let your plant’s soil dry out a little when the fruits start appearing – this will encourage the fruits to produce more capsaicin. But don’t let the plant wilt and die!