- Half-gallon airlock fermentation container (such as The Perfect Pickler or Fermented Vegetable Master)
- Be sure to wear gloves and eye protection when working with habañero peppers.
- Keep in mind that the flavors of hot peppers and garlic can be absorbed by plastic appliance parts. If you plan to work with hot peppers regularly consider purchasing a blender from a thrift store to use for that purpose.
Our thanks to customer Josh Bobb for contributing this recipe.
- 5 lbs. organic habañeros
- 1 large whole head of garlic
- 5 Tbsp. sea salt
- Remove the stems from the habañeros.
- Peel, crush, and chop the garlic.
- Use a food processor or blender to process the habañeros and garlic together into a paste. Add the salt and mix to thoroughly combine it into the habañero and garlic paste.
- Place the mixture in an airlock fermentation set up and allow it to ferment for 6 weeks.
Once the fermented mixture has reached the taste profile you desire, you can add a bit of vinegar (such as raw apple cider vinegar) to further acidify.