El Burrito Monster’s Juicy Apple Hot Sauce
El Burrito Monster’s fermented cider hot sauce packs a punch and lifts a meal.
- Ingredients
- Method
- 500ml Thatchers Juicy Apple
- 500g veg and aromats (apples, chillies, garlic, onions herbs etc)
- 30g salt
- 2-4 Lime’s juice (to taste)
- 2-4 tbsp olive oil (to taste)
- 1-3 tsp smoked paprika (to taste)
- 1 tsp salt (to taste)
- Add your peeled apples, chillies, garlic and any other fruit and veg that need using up into a jar (or multiple jars!)
- Pour over the thatchers juicy apple, and add 3% salt of the total weight of ingredients to the jars with them.
- Leave at room temperature to lacto ferment for a week or 2 (tastes more twangy if left longer), building up lots of gut friendly bacteria, burping the jars of excess air build up at least once per day (not needed if you have a gas release lacto ferment jar!)
- When you’re ready to eat, strain the veg into a colander keeping all the liquid, blitzing up with a few splashes of the ferment liquid in batches along with lime juice, salt, smoked paprika and olive oil to your personal preference (keep tasting!)
- You can experiment with adding other spices too if you like to make it super personal, such as five spice, allspice, nutmeg, cinnamon, and enjoy!
- Don’t worry if there’s any white stuff on top, it’s most likely just kahm yeast, a harmless biofilm that forms during fermentation!
