Fermented Jalapeño Green

Jalapeño · 2,500–8,000 SHU · bright, fermented, medium

Add paragraph text. Click “Edit Text” to update the font, size and more. To change and reuse text themes, go to Site Styles.

What you need

3 lb (1.36 kg) jalapeños, sliced

12 garlic cloves

a 3% salt brine (1 Tbsp salt per 2 cups water — enough to cover)

a splash of vinegar

Pack the jalapeños and garlic under a 3% brine and ferment at room temperature 1–2 weeks, until tangy and lightly funky.
Blend with a splash of the brine and a little vinegar into a bright green sauce.

Steps — tap one to keep your place

1. Pack the jalapeños and garlic under a 3% brine and ferment at room temperature 1–2 weeks, until tangy and lightly funky.

2. Blend with a splash of the brine and a little vinegar into a bright green sauce.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.