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This fermented pepper sauce combines fresh sweet peppers, garlic, and ginger with apple cider vinegar and whey starter for a naturally tangy, probiotic condiment ready in under 10 hours. The blended texture and balanced heat make it ideal for grilled meats, marinades, and sandwiches.
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In a saucepan over low heat, stir together the sweet peppers, onion, garlic, ginger, crushed red pepper, lime juice, and salt.
Cover the pan, cooking and stirring occasionally until all the vegetables have softened enough to be blended.
Set the cooked vegetables aside to cool for 20-30 minutes.
After the mixture is completely cooled, add the apple cider vinegar and live starter.
Using an immersion blender or transferring the mixture to a blender, blend until the sauce is your preferred texture. Some lumps are fine.
Transfer the sauce to a Mason jar or other sealable container.
Secure the lid on the jar. Leave the sauce at room temperature out of sunlight for 6-10 hours, then refrigerate until ready to use.
Written automatically by CookOS, not by the creator.
Store in a sealed Mason jar in the refrigerator for up to 2-3 weeks; fermentation continues slowly in cold, so flavor develops over time.
immersion blender or standard blender · Mason jar or sealable container
Written automatically by CookOS, not by the creator.
Whey acts as a live starter culture. You can substitute with another probiotic starter or salt-water brine, though fermentation time and flavor may vary.
Store in a sealed Mason jar in the refrigerator for up to 2-3 weeks. The cool temperature slows fermentation and extends shelf life.
Sweet bell peppers (red, orange, or yellow) are recommended. You can add crushed red pepper or hot peppers for more heat, but reduce the amount to avoid overwhelming the sauce.
Cooling the mixture to room temperature before adding whey and vinegar prevents heat from killing the live starter cultures needed for fermentation.
The cooking step softens vegetables for blending and concentrates flavors. Raw fermentation is possible but will result in a thinner, less blended sauce with longer fermentation time.
