Pineapple Habanero Hot Sauce

Ingredients

Fermented peppers

• 1 lb habanero peppers, sliced lengthwise
• 5 cups filtered water
• 5 tsp sea salt

Hot sauce

• Fermented peppers from first step
• Brine from first step (add as needed)
• 2 cups pineapple, chopped
• 1 handful cilantro leaves, rinsed
• Juice from 1 lime
• 1 cup white vinegar

Directions

1. Fermented peppers:
2. Heat water and stir in sea salt until dissolved. Let cool to room temperature.
3. Add sliced peppers to a mason jar, removing seeds to lower heat if desired. Pour brine over the peppers and use a weight or plastic bag filled with water to ensure the peppers are completely submerged. If more brine is needed, repeat step 1, using the ratio of 1 tsp salt per 1 cup of water.
4. Leave jar in a cool, dark place for 5-7 days.
5. Hot sauce:
6. Strain peppers from brine, and save the brine in a bowl.
7. In a blender, add the peppers, pineapple, cilantro leaves, lime juice, vinegar, and blend. Slowly add in brine while blending until desired texture is reached.
8. Add to a pot and simmer over low heat for 15 minutes. Let cool and strain, and pour into bottles. Sauce will last a month or two in the fridge.