With the growing season coming to a close the jalapeno plant was loaded with reds. Time to put'em to use. If using quart jars 600g of pepper is perfect. I'm using 2qt jars so I've doubled it
1200g of red peppers, capped (had to throw in a couple greenies for weight). Do not wash the peppers you want the wild yeast that is naturally on them. If you wash them or use peppers that were refrigerated you will have to add a small amount of yeast culture. D0 not use bread yeast!
36g (3% of the weight of the peppers) Kosher or canning salt
Pulse blend the peppers in batches to a relish consistency
Stri in salt
Then mash goes into a clean glass jar and topped with non-chlorinated water just to cover the pepper mash. Then capped and an air lock installed or you can burp the jar every day (two or three times a day during heavy fermentation) if using a tight sealing lid. Since this will ferment for 2 weeks to over 3 years a air lock is much easier to deal with. Yes I have a jar of peppers on the the counter that turned 3 years old on August and will get processed later this fall into hot sauce.
Place jar is a area where it is out of direct sunlight and temperature is steady. IN a few days you'll start to see the air lock bubbling meaning fermentation is underway.
Once the big fermentation is done in a couple weeks you can process into hot sauce now or just let it go as it will still ferment a small amount then as the pH drops it becomes shelf stable and enzymes and time get to do their thing.
FWIW Tabasco (not that is the greatest hot sauce) the mash is aged for 3 years to allow flavors to develop before they process it into sauce.
This hot sauce I may put a few chunks of oak to simulate aging in a a oak barrel.