Strawberry Habanero Hot Sauce
Ingredients
- 300 g strawberries
- 300 g hot peppers (I used 80% jalepenos plus 3 habaneros)
- 2-4 cloves garlic
- 30 ml salt
- ¾ cup white wine vinegar
Instructions
To make the mash
- To make the mash: in a food processor, pulse strawberries, peppers, and salt in a food processor until berries release liquid and mixture is coarsely pureed, about 12 to 15 pulses.
- Transfer mash to wide-mouth, 1-quart canning jar. Tap jar lightly on palm to remove any air pockets. Leave at room temperature for 9-14 days. Burp and shake jar daily.
To finish the hot sauce
- Transfer mash to a blender. Add vinegar, and blend on high speed until smooth and emulsified, about 1 minute. Strain sauce through a fine-mesh strainer, pressing on solids to extract as much liquid as possible. Transfer strained hot sauce to glass bottles or jar, cover, and keep refrigerated until ready to use. Will keep in the fridge for 6 months to a year.
