Directions. Cut and remove stems from the habanero peppers. Place in a blender and blend until smooth. Combine pepper mash with a 30:1 ratio of peppers to salt. Place in …
Preview
See Also: Share RecipesShow details
Blend the ingredients with some of the liquid, then add more liquid until it is the consistency you like. If you want a smoother hot sauce, strain it through a nut milk bag. If you …
3 g. Cottage cheese sauce with chives. 2 g. Super easy 5-minute hollandaise sauce. 0.4 g. Delicious vegan egg-free keto mayo. 0.2 g. Keto spinach dip. 3 g.
See Also: Keto RecipesShow details
Steak Sauce. Oh My!”. Steak Sauce is a favorite secret family recipe for the best flavored buttery steak sauce! This steak sauce is gluten-free, low carb and keto approved! It’s a butter-based …
See Also: Chicken Recipes, Keto RecipesShow details
If you have hot peppers in your garden or just want to pick them up at the market, you’ve got to make this hot sauce if you love hot condiments! Makes a great gift too. #hotsauce …
One small onion, or 1/2 medium to large onion. We prefer to use sweet yellow onions for our fermented hot sauce, though white or red can also be used. 1 tbsp fresh-squeezed lime juice – which you won’t need until the end of the fermentation process, a week later. Sea salt, pickling salt, or kosher salt – not iodized table salt!
You must store the bottled fermented hot sauce in the refrigerator. If it is capped and stored at room temperature, it will continue to ferment, and the bottle could explode. Can cheesecloth be used as a lid?
Pack the sauce in a mason jar with a lid, leaving about 2 to 3 inches of headspace. Store in a cool place and leave to age for about 2-3 weeks. The sauce will ferment slowly and you might have to burp it from time to time.
When the fermentation time is up, the whole shebang is blended with vinegar until smooth as silk. To help keep the hot sauce from separating, emulsifiers are usually used during the blending process—we recommend xanthan gum—which keeps the hot sauce smooth when bottled.