Jalapeno Watermelon Lacto-Fermented Hot Sauce
When the weather starts to cool, warm up with a bottle of liquid summer.
Our Jalapeno Watermelon sauce packs more of a punch than our previous hot sauce, Shishito and Lime, but it is still on the milder side as far as hot sauces go. It has a beautiful pickled jalapeno flavor paired with the delicate sweetness of a fresh seedless watermelon. Using the watermelon in a savory application brought out its subtle flavors and compliments the normally brash jalapeno. Together they’ve created a beautiful symphony of flavors.
1 ½ TBSP kosher salt
1 ½ TBSP granulated sugar
1 clove of smashed garlic
¼ of a large white onion sliced
1 cup deseeded and chopped jalapenos
1 cup of seedless watermelon, chopped
1 tsp black peppercorns
Filtered water
In a wide mouth quart jar, combine salt and sugar. Put enough water in the jar to dissolve the salt and sugar but don’t fill the jar. With the lid on, shake the jar vigorously to dissolve. Pack the jar with the rest of the ingredients. Top with water until everything is submerged, leaving a ½ inch of headspace in the jar. Seal with the lid and give another vigorous shake, loosen the lid slightly. Store the jar in a cool dark place for a week.
Check the jar everyday for signs of fermentation. As well as checking for signs of life, take off the lid everyday to expel any trapped gas that occurs from the fermentation process. During this time, make sure mold is not forming on the surface. If you see a slimy white film floating on top that’s ok. Those are the natural colonies of yeast forming. But if you see signs of furry mold or a smell of rotting vegetables, discard and start again. The jar should smell like vinegar and peppers, nothing else!
After a week, your peppers and watermelon should be soft with the water bubbling. Take a mesh strainer and large bowl, strain everything away from the brine. Put all of your solids into a blender and add a ¼ cup of your brine. Blend until everything is liquefied, if needed you can add more brine to make it smoother.
Once you have a consistency you like, pour sauce into a glass jar or bottle and store in the fridge. Let sit in the fridge for at least a day before consuming. Shake well and enjoy! The sauce is marvelous on tacos, eggs or on your choice of meat.
*Notes: You can make your hot sauce as runny or chunky as you like. The consistency can be changed by leaving out or adding in brine.
I leave the hot sauce in the fridge for at least a day to hinder the fermentation process and so the flavors have a chance to mellow.