1 lb red jalapenos, tops removed
5 garlic cloves
1 tbsp kosher salt
1/2 cup of filtered water
1/2 cups of North Coast Organic Raw Apple Cider Vinegar
1. Combine peppers, garlic, salt and water in a blender or food processor until mostly smooth, but slightly chunky.
2. Transfer mixture to a glass jar and cover with cheesecloth. Leave on the counter overnight.
3. Add the apple cider vinegar, combine well and leave on the counter for approx 4-5 days.
4. Transfer mixture to a blender or food processor and purée until smooth. Pour the mixture through a cheesecloth in batches, straining out the seeds and pulp.
5. Transfer to a clean jar or bottle and keep refrigerated.
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