Fermented habanero sauce


It is a sauce very easy to make, very economical unlike commercial bottled sauces, it can be stored in the refrigerator for months without any artificial preservative, it produces itself totally natural preservatives. It is also very healthy for the probiotics it contains, and it is exquisite thanks to the depth of flavor it acquires with the fermentation process (such as wines, beer, etc.)

The chilies that I suggest are fresh habaneros, but it can contain others such as serrano, cuaresmeños, apple or tree chilies, very fresh. You can combine several types of fresh chilies, if you want to experiment. I add a little chopped cabbage because it is a vegetable with great fermentation power (cabbage is the main ingredient of sauerkraut or sauerkraut) and some chopped carrots to give a sweet touch. Place everything in a glass container. Cover it with water with salt (in proportion of 1 cup of water for an abundant teaspoon of sea salt) and different species that you want to add such as mustard seeds, cumin or pepper (spices also contribute to conservation). Cover it and leave it in a cool and somewhat dark place. Leave it there for 2 weeks and open the jar occasionally to release the fermentation gas. You will see the bubbles rising to the surface, and after 1 week a kind of cream will start to come out on top. This is normal, it is part of the process. After 2 weeks, liquefy it very well (chiles, cabbage, liquid). Store the sauce in a glass container (s) in the refrigerator. It will get more tasty with time, like wines. I have had the sauce for up to 3 months, my appetite is better than ever, with such sauce that makes ceviches, salads, soups, sandwiches, spreads, pâtés etc. exquisite!!