Lacto-Fermented Rouge Hot Sauce
SPICY, FRESH, SMOKY—THIS HOT SAUCE WILL FLUSH YOUR CHEEKS AND ENLIVEN YOUR MICROBIOME
Vermilion, fire engine, punch, crimson—this hot sauce is fifty shades of red. It's packed with peppers, like Pasilla de Oaxaca and chipotle, which bring the quintessential smoky flavor and heats things up. Spice is great for blood flow, increased circulation, and rosy-ing the cheeks—even stoking the libido—at meal time. We recommend spreading a thick layer on a savory breakfast, drizzling generously on tacos, or subbing out a blasé dressing for something with kick atop fresh greens.
Beauty secrets: The magic of this recipe is right in the title—it's lacto-fermented. Fermented foods—like kimchi, sauerkraut, cultured coconut yogurt—are powerful foods to incorporate in your diet since they proliferate the good bacteria in your gut. As they shift your microbiome, believed to be the control center of your whole body, your internal ecosystem can work more efficiently to balance your immunity, stave off disease, support your endocrine system, and reduce a chronic inflammatory response. Inflammation often reveals itself in your complexion, through fine lines, acne, dehydrated, and "tired" skin. By alkalizing the body through a bounty of fermented foods, you quell potential skin flare-ups and help your body shift out of an acidic, stressed state.
- 1 cup fresh Fresno peppers, red serrano, or mild red pepper (depending on the heat level you want), cut into quarters
- 1 cup dried smoky peppers (suggested: Pasilla de Oaxaca, ancho, or chipotle)
- 3 garlic cloves, crushed
- 1 medium-sized organic carrot, chopped
- 1 tablespoon salt
- 1-2 tablespoons fresh lime juice or vinegar
- 1 cup water
- In a mixing bowl, whisk together salt and water, then set to the side.
- In a large wide mouth jar (recommend: 16 or 32-ounces mason jar), pack all of the peppers, carrots, and garlic inside.
- Pour the water-salt solution over the vegetable mix. Add more water to submerge all ingredients.
- To ensure the ingredients stay covered by the water, add a fermentation weight, small glass lid, or even a thick slice of daikon radish as a weight. There should be a little room between the water and the lid to leave space for the fermentation process.
- Once the weight is in place, secure the lid and store in a warm, dry, dark place for five days to two weeks, depending on your taste.
- After at least five days of fermentation time, remove the lid from your jar and pour the briny liquid into a bowl.
- Place peppers, garlic, and carrots into a blender, adding in the reserved briny liquid ¼ cup at a time until it achieves the desired consistency.
- Add in the lime or vinegar and continue to blend until smooth.
- Pour the sauce into a bottle or jar and store in the fridge. Pairs well with savory breakfasts, sautéed kale, tacos, or any time you need heat.
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