1Slice up 8 oz of carrot, one onion, four garlic cloves, four to five Carolina Reapers, and one thumb of peeled ginger.
2Slice up 8 oz of carrot, one onion, four garlic cloves, four to five Carolina Reapers, and one thumb of peeled ginger.
3Slice up 8 oz of carrot, one onion, four garlic cloves, four to five Carolina Reapers, and one thumb of peeled ginger.
4Make your brine with two cups of filtered water and five tablespoons of coarse salt.
5Make your brine with two cups of filtered water and five tablespoons of coarse salt.
6Make your brine with two cups of filtered water and five tablespoons of coarse salt.
7Add all the sliced vegetables to a 32 oz jar.
8Add all the sliced vegetables to a 32 oz jar.
9Add all the sliced vegetables to a 32 oz jar.
10Shake the vegetables in the jar with two tablespoons of lime juice.
11Shake the vegetables in the jar with two tablespoons of lime juice.
12Shake the vegetables in the jar with two tablespoons of lime juice.
13Pour your brine over all the veggies, ensuring they are completely covered.
14Pour your brine over all the veggies, ensuring they are completely covered.
15Pour your brine over all the veggies, ensuring they are completely covered.
16Use fermentation weights to keep all the veggies submerged and cap it off, ideally with a purpose-built fermentation lid (both optional).
17Use fermentation weights to keep all the veggies submerged and cap it off, ideally with a purpose-built fermentation lid (both optional).
18Use fermentation weights to keep all the veggies submerged and cap it off, ideally with a purpose-built fermentation lid (both optional).
19Allow the jar to ferment for 10 to 14 days out of direct sunlight.
20Allow the jar to ferment for 10 to 14 days out of direct sunlight.
21Allow the jar to ferment for 10 to 14 days out of direct sunlight.
22If using a standard lid, be sure to burp your jar every few days to allow CO2 to escape.
23If using a standard lid, be sure to burp your jar every few days to allow CO2 to escape.
24If using a standard lid, be sure to burp your jar every few days to allow CO2 to escape.
25After fermentation, blend the veggies up along with all of the brine.
26After fermentation, blend the veggies up along with all of the brine.
27After fermentation, blend the veggies up along with all of the brine.
28Strain this sauce for the best consistency.
29Strain this sauce for the best consistency.
30Strain this sauce for the best consistency.
31Add a little bit of pulp back into the strained sauce until it's slightly thick and to your desired consistency.
32Add a little bit of pulp back into the strained sauce until it's slightly thick and to your desired consistency.
33Add a little bit of pulp back into the strained sauce until it's slightly thick and to your desired consistency.
34Optionally, cook the sauce to enhance the flavor even more, thicken it, and stop fermentation.
35Optionally, cook the sauce to enhance the flavor even more, thicken it, and stop fermentation.
36Optionally, cook the sauce to enhance the flavor even more, thicken it, and stop fermentation.
Ingredients
8 oz carrot, sliced
8 oz carrot, sliced
8 oz carrot, sliced
6 oz onion, sliced
6 oz onion, sliced
6 oz onion, sliced
4 garlic cloves, chopped
4 garlic cloves, chopped
4 garlic cloves, chopped
5 Carolina Reapers (or other hot peppers)
5 Carolina Reapers (or other hot peppers)
5 Carolina Reapers (or other hot peppers)
1 thumb ginger, fresh peeled
1 thumb ginger, fresh peeled
1 thumb ginger, fresh peeled
2 Tbsp lime juice
2 Tbsp lime juice
2 Tbsp lime juice
2 cups filtered water
2 cups filtered water
2 cups filtered water
5 Tbsp coarse salt
5 Tbsp coarse salt
5 Tbsp coarse salt
Equipment
knife32 oz jarfermentation weights (optional)purpose-built fermentation lid (optional)blenderstrainer
Tips
You can add lime juice after fermenting, but adding it before enhances the flavor without completely inhibiting fermentation.
Fermentation weights and a purpose-built fermentation lid are optional but recommended to keep veggies submerged and manage CO2.
If using a standard lid, be sure to burp your jar every few days to allow CO2 to escape and prevent pressure buildup.
The sauce can be eaten raw, or cooked to enhance flavor, thicken, and stop fermentation. The cooked version is often preferred for a spicier, punchier flavor.
Add a little bit of pulp back in after straining until desired consistency is met.