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Fermented scotch Bonnet Tropical Hot Sauce

quoting nevent1q…7zng

Recipe

Ingredients:
- 2 limes
- 1tbsp of nutmeg
- .5tbsp of allspice
- 1/4 of pineapple
-1/4 cut to .5 cup of white vinegar
-1.5 to 2lbs of scotch bonnet peppers ( lacto-fermented minimum of 2 weeks,.. in picture is 4 months fermented)
-4-5 cloves of garlic (lacto-fermented with peppers)
1-bell pepper( lacto-fermented with peppers)

Method:

1. Strain the lacto fermented ingredients.
2. Juice the limes and pineapple( if no juicer, skip this step and deal with a chunkier sauce)
3. Blend well all the ingedients.
4. Add to pot bring to a boil then simmer for 25 mins.
4. bottle and let sit in fridge overnight for flavors the meld.

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