FERMENTED HOT SAUCE ENJOY DAN:

                       FERMENTED HOT SAUCE by CHEF DAN:

Makes 1-quart

6-cups green, yellow, red jalapeno peppers

3-bell peppers, cut into stripes

3-multicolored carrots, do not peel, cut into thin strips.

1/2-onion, sliced

4-cloves garlic, sliced

4-cardamon pods

1-teaspoon EACH coriander seeds, & black pepper

1/3-aged balsamic vinegar

1/2-teaspoon chili powder

1-tablespoon miso paste

SALTWATER BRINE:

 7cups water

5-teaspoons sea salt

DIRECTIONS:

1.   Heat the water & stir the sea salt into the warm water until dissolved.

2.   Let cool to room temperature.

3.   Wearing gloves, slice the peppers in half & remove stem & few seeds.

4.   Dump all the solids in a blender with 1/2-cup brie.

5.   Blend until somewhat smooth.

6.   Pour all into a 2-quart jar.

7.   Pour saltwater brine into the jar with chilies.

8.   If you need more liquid 1-teaspoon salt to 1- cup water.

9.   Weigh the top down with canning weights or zip-lock bag full of water.

10 Screw on top with vent.

11 Place in cool dark place 5-7 days, or until brine seems cloudy.

12 You will know it is fermenting by cloudy water & bubbling & activity.

13 When ready pour into 6-inch plastic squirt bottles.

ENJOY DAN:                                BE HEALTH EAT FERMENTED!!!!