Fermented Pineapple Hot Sauce
 
 
Recipe type: Fermented
Cuisine: Condiment
Ingredients
  • 3 Medium yellow onions
  • 2 heads of garlic
  • 6 jalapeno peppers
  • 1 large pineapple
  • 4 cups of water
  • 2 tablespoons of coarse salt
Instructions
  1. Peel 2 heads of garlic.
  2. Slice any large cloves in half.
  3. Divide them between 2 large mason jars.
  4. Chop the onions into wedges and divide them between the jars.
  5. Cut the jalapenos in half.
  6. Using a knife remove the white pith and most of the seeds.
  7. Divide the jalapeno between the jars.
  8. Slice a large pineapple in half.
  9. Remove the core and chop the pineapple into 1 inch pieces.
  10. Divide the pineapple between jars.
  11. Press down the pineapple as you layer it in the jars.
  12. Make the brine of 2 tablespoons of course salt in 4 cups of water.
  13. Bring to a simmer and stir well to dissolve the salt.
  14. Using a jar funnel add the brine to the jars.
  15. Take a knife and place it in the jar, pushing the pineapple, peppers, onions and garlic to the center.
  16. This assures that the brine thoroughly surrounds the ingredients and remove all the air bubbles.
  17. Place a jar weight on top of the ingredients pushing the pineapple under the brine.
  18. If using a fermenting lid secure it to the jar then add the water valve.
  19. Place the jars in a cool dark spot for 5 - 7 days.
  20. After 7 days strain the brine from the contents of the jars.
  21. Place the strained pineapple, garlic and onions into a blender.
  22. Blend for several minutes.
  23. Test the thickness of the sauce.
  24. Add some of the brine and blend the sauce until the desired thickness is achieved.
  25. Bottle and store in the refrigerator.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/fermented-pineapple-hot-sauce/