National Hot Sauce Day was yesterday. The people at Instacart went through the trouble of finding out what the favorite sauces in each state are. But, they took it further and found out how much hot sauce each state uses. That way we can weed out the wimpy states.
Nebraska is…………….. at the lighter end of the middle when it comes to how much. We average 20.2 ounces of hot sauce per person, year. New Mexico is the heavy hitter at 31.9 ounces. Of course, we could be making our own hot sauces. It’s pretty easy. In fact, find my personal recipe for Fermented Jalapeno Honey Sauce below. It’s medium hot, which we Nebraskans like, but there’s also a slight sweetness that really adds to the flavor. I made some for everyone at work this last Christmas.
The brand that Nebraskans, and a lot of the country buys the most of is Frank’s Red Hot sauce. Can’t say that I’m a fan. I especially didn’t like the Frank’s Red Hot/ Spaghettio’s combo that started selling a couple of years ago. I bought a can out of curiosity. I took a bite, hated it, and asked Jenny to try. The remainder went straight in the trash right after she did.
Austin’s Fermented Jalapeno Honey Sauce:
What To Do:
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In a clean jar, combine the jalapenos and garlic.
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In a separate vessel, make a brine by combining the water and salt.
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Pour the brine into the jar, leaving at least one inch of headspace. Screw the lid on tightly and store the jar at room temperature away from direct sunlight to ferment for 14 days. Burp the jar (open the lid to release gas buildup) daily.
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Once fermentation is complete, strain the ferment, reserving ¼ cup of the brine. Place the ferment, honey, vinegar, reserved brine and cumin seeds in a blender or food processor. Blend until completely smooth.
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Keep the sauce stored in the refrigerator for up to one year. Enjoy!