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Green Lacto-Fermented Hot Sauce with Nasturtium Leaves

Milder green option uses nasturtium leaves for an herbal-ly spin on hot sauce

Ingredients

  • cups finely minced assorted green peppers (Anaheim, mole, jalapeno, etc)
  • 6-8 cloves garlic minced
  • 10-12 nasturtium leaves
  • tablespoons sea salt
  • 2 tablespoon whey optional
  • spring wate

Instructions

  • Clean and rinse peppers. Remove stems and tops from peppers. Remove seeds and membranes if you prefer a milder hot sauce, otherwise leave intact.
  • Pulverize peppers, garlic and nasturtium leaves in a food processor.
  • Pack pepper mixture into quart jar. Add sea salt and optional whey. Pour spring water into jar until the only one inch headspace remains, poking mixture with a skewer or butter knife so that no air pocket remain.
  • Place fermentation weights on mixture and an airlock lid on the quart jar. Ferment at room temperature for 2-3 weeks.
  • After fermentation, you may re-blend for a smoother consistency, adding more spring water for a saucier texture, if needed. Bottle and store in the refrigerator.