Probiotic Tobasco Sauce

Oh so simple and FODMAP approved with just three ingredients:

• 4 ounces of Tobasco peppers, chopped
  OR

• 1 ounce of dried chiltepin peppers
• 2 Tablespoons sea salt or Himalayan pink salt (no iodized salt)
• 1 Cup raw apple cider vinegar
• Unchlorinated water to fill a quart jar

Preparation

1. Ferment the peppers. If using Tobasco peppers, chop them coarsly then pack into a jar leaving at least an inch of head space. If using the dried chltepin peppers, as they are tiny ther eis no need to chop.
2. Add in the raw apple cider vinegar.
3. Mix the unchlorinated water and salt (this makes a 4% brine solution) and pour over the peppers leaving the inch of head space. Throw out any excess.
4. Set the jar away from direct sunlight and allow to ferment for at least a week—I’ve gone a month or longer.
5. Check the peppers daily to “burp” accumulated gasses—just unscrew the lid, then re-tighten it and mix the pepper/brine again.
6. After the fermenting time, strain all but ¼ cup of liquid from the peppers. Set the fluid aside.
7. Add to a food processor or personal blender (Ninja or other) and blend.
8. Here you have options: Strain the solids or leave them in. True tobasco sauce is just the spicy liquid yet some of us like a bit of texture. Your choice.

Pour into bottles and freeze or use within 2 weeks.

ENJOY!