Fermented Cantaloupe Hot Sauce

Instructions

1. Wash and peel the cantaloupe, removing the seeds and cutting the flesh into small chunks.

2. Deseed the red chili peppers if you prefer a milder heat. Roughly chop the peppers and garlic cloves.

3. In a clean glass jar or fermentation crock, combine the cantaloupe chunks, red chili peppers, garlic, sea salt, and honey.

4. Using a clean utensil, gently pound the mixture to release some of the juices and meld the flavors together.

5. Pour the filtered water over the ingredients, ensuring they are fully covered. If needed, add a little more water to submerge the ingredients completely.

6. Cover the jar loosely with a clean cloth or paper towel secured with a rubber band to allow air circulation while preventing contaminants from entering.

7. Place the jar in a cool, dark place away from direct sunlight and let it ferment for 3-5 days, depending on your desired level of fermentation. Be sure to burp the jar daily to release built-up carbon dioxide.

8. After fermentation, the mixture should have a tangy aroma and some bubbles on the surface.

9. Using a blender or food processor, blend the fermented mixture until smooth. If the consistency is too thick, you can add a little water to reach your preferred thickness.

10. Strain the blended mixture through a fine mesh sieve to remove any solids, pressing down with a spoon to extract all the liquid.

11. Return the liquid to the blender and add apple cider vinegar. Blend again for a few seconds to combine.

12. Pour the hot sauce into clean, sterilized glass bottles or jars, seal tightly, and store in the refrigerator for up to 3 months.