Beetroot Smoky Heat - Hot Sauce
100%
1
Nutrition balance score
Unbalanced
Glycemic Index
37
Low
Nutrition per serving
Calories79.3 kcal (4%)
Total Fat1.2 g (2%)
Carbs13.1 g (5%)
Sugars6.4 g (7%)
Protein3.4 g (7%)
Sodium11665.5 mg (583%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Prepare Ingredients:
Step 1
Wear gloves and remove the stems from the habanero peppers, chopping them roughly.
Step 2
Chop the beetroot, red onion, and peel the garlic cloves.
Combine in Jar:
Step 3
Place the chopped habanero peppers, beetroot, red onion, and garlic in the jar.
Step 4
Add 1 tbsp of smoked paprika, 2 tbsp salt, and 1 tsp ground black pepper.
Add Water:
Step 5
Pour enough filtered water into the jar to cover the ingredients by about 2 cm. Ensure everything is submerged to avoid spoilage.
Step 6
Seal the jar with an airlock or a loose lid to allow gases to escape.
Fermentation Period:
Step 7
Place the jar in a cool, dark place, ideally at 18-22°C, for 7-10 days.
Step 8
Check daily to release any gas buildup if you’re not using an airlock. If ingredients start floating, press them down to keep them submerged.
Blend the Sauce:
Step 9
After 7-10 days, open the jar and taste the mixture. If it has a good tangy, fermented aroma, it’s ready to blend.
Step 10
Transfer the contents of the jar to a blender and blend until smooth. Add a bit more water if it’s too thick.
Bottle and Store:
Step 11
Pour the sauce into a clean bottle or jar, seal, and store in the refrigerator. It can last several months, with flavors continuing to deepen.
