Fermented Carrot Hot Sauce
60 servings
Ingredients:
2.25 oz Habanero Peppers
4 oz Jalapeno Peppers
2 oz Garlic Clove
9 oz Carrots, rough chopped
1 tbsp Salt
3 tbsp Matriark Upcycled Vegetable Broth Concentrate (3 tbsp mixed with 3 cups warm water)
1 cup Olive Oil
1 cup Apple Cider Vinegar
¼ cup Raw Sugar
Instructions:
1. In a high speed blender or food processor, combine peppers, garlic, carrots and salt. Pulse into a mash.
2. Place pepper mash into plastic container and pour diluted vegetable broth concentrate over mash.
3. Cover with lid, and sit at room temperature away from any direct sunlight for 3 days. Open and mix daily to release pressure.
4. Once 3 days are up, place mixture in blender with oil, vinegar and sugar. Blend until desired texture is achieved.