Hot Pepper Mash (Keto, Low-Carb, Gluten-Free, Vegan)
Hot Pepper Mash
A hot pepper mash that is easy to make with any peppers. Great addition to most things that need a kick of heat. Only about 1g net carbs per one tablespoon.
Ingredients:
hot peppers (serranos shown)
sea salt (about 1 tsp per pound of peppers)
Directions:
- Remove pepper stems and blend peppers with sea salt in food processor until they have reached desired consistency. (There should be a brine that is released when blending.)
- Move mash to jar, placing fermentation weight on mash to ensure pepper pulp is below brine and securing lid. (You will need to burp the mash daily.)
- Let sit for 1-2 weeks in dark area of kitchen. Check for air pockets and encourage peppers to settle by lightly tapping jar to counter daily.
- Move to refrigerator when desired flavor is reached. Product will look active with bubbles.
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