Yes, it . Bring on the spice! The gloves are for your own protection, especially if youre working with a crazy spicy hot pepper. We have sauce recipes for chicken, fish, steak, pork and lamb. I loved the article. While quinoa is cooking prepare the rest of the Buddha Bowls.
Peanut Sauce: The Best All-Purpose Recipe! - The Woks of Life Should I puree for longer, or could it be the cilantro? Eventually, yes! It will add some garlic flavor and heat to your everyday food, for sure. Thanks. In your guide you have a section for thickening a sauce, however I need the opposite. Chili peppers have been harvested for thousands of years, and it is known that when Columbus landed in Haiti and the Dominican Republic in 1492, he found the Arawak people using peppers extensively. I'm aiming for a very smooth sauce without a lot of chunks. If you like a spicier sauce, leave the ribs and seeds in the pepper or use more of them. Add additional heat if desired. Stick to peppers in the same color family unless you want brown hot sauce. Copyright 2023 Foodie Pro on the Foodie Pro Theme, Honest Review: KitchenAid Cordless Food Processor, 15+ Things For Anyone Who Is SO Over Diet Culture, 9+ Stylish, Functional Sourdough Containers for Your Starter, There's a lot to consider when making your own, Fresno peppers, or desired combination of red peppers. I'm looking into making some hot sauce of my own. Pour the vinegar into a sauce pan/pot, add peppers, salt andgarlic cloves. You can always add in more later. 19. A ton of great info on here to get lost in. And don't forget to scrape everything clinging to the underside of the strainer into the funnel when you're done! Other veggies are great, too. Straining the pulp from your hot sauce will significantly thin it out. (If you're the sort of home cook who likes to use weights and measures, you're going for about 2.5% salinity in your initial fermentation.) See my post on How to Make Hot Sauce from Dried Peppers (https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/). A good nonreactive pot for cooking the sauce, Kitchen scale, for measuring peppers and other ingredients. What should I put in my next batch to see if it makes it better? Thanks again! The best way to thin it out is to simply add more liquid. I'll share this with him since it could help with his experimentation.
Our Best Recipes with Hot Sauce - Foodandwine.com The second reason you should make your own hot sauce is freshness. Which Vinegar is Best for Homemade Hot Sauce?
Place garlic on piece of parchment paper and drizzle with a touch of oil. Enjoy! Harissa Sauce. I greatly enjoy them, but find some of the different from hot sauces made with fresh pods. Step 4. Wash the peppers. Remove from heat and cool. You can also incorporate a thickener, such corn starch, arrowroot, or xanthan gum by mixing a tablespoon or more with water, then swirling into the simmering hot sauce. It just requires the sauce to be warmed up slightly before using, because butter solidifies when chilled. I like to keep several good hot pepper powders, like 7 Pot Power or Caroline Reaper Powder on hand to swirl into my sauces and foods to really spice things up. Add them to a food processor along with the vinegar and salt and process until smooth.
Roasted Red Jalapeo Hot Sauce Recipe - Grow A Good Life But if you use hot sauce on everything from, then you should definitely make your own hot sauce. Cheers Mike - always a good read and plenty of ideas. Save my name, email, and website in this browser for the next time I comment. First things first, put on a pair of disposable kitchen gloves. Hot sauce, in my opinion, makes everything taste better. Would it be best to ferment my peppers to get my hot sauce to look reddish in color like Franks Hot Sauce? Learn more at this page Making Seasoning Blends from Strained Hot Sauce Pulp. Stir half way through so the vegetables cook evenly. Hi, Tim. Cover it well and slowly increase the speed to the highest (or "liquify") setting. Now I was trying to make chipotle hot sauce out of a recipe. My growing season just ended. Also because of the salt I'm assuming I would not be able to use the fermentation process, right? Go! A simple sauce can make a meal. I made hot sauce as per your recipe and its very tasty . There's tons of sauce makers that have been where you are and will be more than happy to answer questions, just don't expect them to to do your work for you. I'm not sure how much salt will remain in the pods themselves, so consider accordingly. Thanks, Sergio. Incorporate carrots or tomatoes, then combine the two sauces for a milder overall sauce. ):Swing Top Glass Bottles, 8.5 Ounce - Set of 4. (It's okay if you are.). Please remember, there are many ways to enjoy your favorite Life Alive dishes: at our cafs, for pick-up, catering and via home delivery. Again, research. Sure, its great for dashing over practically anything, but you can use it as a base as well. We have the perfect solution for how you can build the perfect homemadehot sauceaccording to what yourtastebuds desire. When the oil is hot, add mushrooms and cook for 3-4 minutes, then add the onions and cook until translucent. So using a basic recipe as you shared earlier, could one then simply bottle it and keep it out the refrigerator for months before opening? You usually do not need a starter with fermenting raw chili peppers, but you can use one if you'd prefer. If you try it, let me know how it goes. How to Stop the Chili Pepper Burn On Your Skin, Superhot Hot Sauce (The Hottest Damn Hot Sauce I Ever Made), Making Seasoning Blends from Strained Hot Sauce Pulp, Swing Top Glass Bottles, 8.5 Ounce - Set of 4, Check out my Homemade Buffalo Sauce Recipe here, http://necfe.foodscience.cals.cornell.edu/regulations, https://www.chilipeppermadness.com/ingredients/xanthan-gum/, https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/, https://www.thermoworks.com/pH-Humidity/pH?tw=CPM, https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-louisiana-hot-sauce/, https://nchfp.uga.edu/publications/publications_usda.html. There's a lot to consider when making your own homemade hot sauce. The horror! It's made mostly with peppers, oil and vinegar, then adjusted with other ingredients to taste. Only one thing I need to know. Follow these easy instructions at home to make homemade DIY hot sauce from hot peppers, such as red Fresno peppers or habanero peppers! Not sure if that is normal or not. Learn more about How to Ferment Chili Peppers Here or try this Fermented Hot Sauce Recipe. Add the hot water, and stir to combine until you have a smooth sauce. If you used less compared to the other ratios, you'd still get a good hot sauce, just thinner. Regardless of what blender you use, you'll still want to push the hot sauce through a wire mesh strainer before bottling! Thanks, K. It shouldn't be an issue unless the acidity goes too low. Vinegar (just 2 tablespoons to add the saucy-ness, not flavor) Olive oil (also to emulsify and create the sauce consistency) Herbs : Cilantro and a touch of mint Optional: Sweet bell pepper to balance out the heat. There are different blends and combinations from all over the world, so you have many, many options. Oh, and my homemade sauce also included garlic and ginger. You'll likely have to do this in batches, depending on the size of your strainer and funnel. 1/4 cup filtered water Instructions In a blender, add the chopped habanero peppers, red onion, minced garlic, lime juice, apple cider vinegar, agave nectar, and Himalayan pink salt. Regular price. Excellent article. Peppers for Fermented Hot Sauce. If fermenting, I would add it after the mash is complete to your satisfaction, then simmer, but this will stop the fermenting process and reduce probiotic benefits (yet keep flavor benefits). There is likely around 1/4 teaspoon per half pint which was cooked with my habanero curry. Fruit is always fun to play with. That is, until you go to wipe your eye or scratch your nose. Many home hot sauce makers prefer 3.5 or lower. Here are some ideas for cooking with hot sauce to help you get going. I have about 15lbs of frozen mixed hot peppers. Your product is the most important thing. Or perhaps something funny? Just be sure to use proper canning/jarring safety procedures. This recipe was SUPER useful to me in getting started. You want to add a splash of tequila to give it a slight burn? RECIPES. (Seed and de-rib some or all of the chiles for a milder version.) When the acidity in a hot sauce is well-balanced, it adds to the overall flavor. Garlic-Habanero Hot Sauce If you want hot sauce recipes you can add to your everyday meals, this is it. Heat over medium heat. 1 tsp. Or use a salt alternative. So the ph level changes by cooking the sauce or merely adding a vinegar or citrus or both? 1 tsp (5 ml) soy sauce or tamari (gluten free soy sauce - I use San-J brand low sodium) 1 tsp (5ml) lemon juice - fresh of course, not bottled. Is that a good thing? Many home makers believe the low acidity is enough to keep their sauces out of the fridge, but when you have commercial considerations, the standards are much more strict. AWESOME for grilled meats and you get bonus points for presentation.
Sweet & Spicy Pepper Fermented Hot Sauce Recipe Refrigerate this hot sauce, use within a few days. Transfer to an airtight container or use a funnel to pour the hot sauce into the hot sauce bottles. Is that ok or what? excited to try this with my homegrown peppers! I wanted to use caramelised onions and grilled tomatoes. Scotch bonnet peppers are extremely hot peppers, and should be handled carefully. The oils can get on your skin and cause burning sensations. An important caveat: This "shelf stable" pH of 3.8 is for hot sauce intended solely for like, home use, or maybe, maybe if you're selling it at a farmer's market or something. 1 tsp (5ml) honey. THE BEST. Alternatively, you can make this in a food processor for a smoother texture.
Habanero Hot Sauce Recipe {With Video!} | Life's Ambrosia It appears I have a dark red pepper oil starting to develop on the top of the bottle. It is best practices to be as clean as possible. kale, cilantro, cashews, garlic. Target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. Id suggest using zip-sealed freezer bags for ease of freezing. My brother is in culinary school and know I love hot sauce and suggested I make my own. Instead of making the hot sauce yourself, some companies offer the services to take your recipe and make it for you in their own production facility. Not sure about the dark red pepper oil, but could be just a bit of separation. Hi Mike, you are great as usual! After a few minutes, the hot sauce will be completely smooth and bubbling away in the bottom of your blender. Spicy Green Tonic Juice $7.25 Pineapple, jalapeno, mint, cilantro and green apple. Cut thestemsoff of your peppers and slice in half lengthwise. Preheat oven to 400 F (200 C). Preheat oven to 350 degrees. 25-minute Prenatal Workout Full Body, Medium Dumbbells, Low impact, My Top Tip For Losing The Baby Weight in 2021, This 14-Day Reset Will End Those Holiday Sugar Cravings. If you remove those parts from the peppers, youll reduce the heat immensely. In Korea, Gochujang is quite famous, made from chili powder and fermented glutinous rice. Roasting your peppers is a GREAT way to bring out their flavors. Here are the ingredients you'll need to make this basic DIY hot sauce. Pour still-hot hot sauce through a strainer into funnel set up in the mouth of your hot sanitized hot sauce bottle.
meal-plans Life Alive I hope this helps. See ourDips Recipes. I'm sure there will be many more in your future. Remember to work in a well-ventilated area, and wear your gloves! However, some powders might contain anti-caking ingredients that might inhibit fermentation, unless you are using homemade chili powder. Its my go-to condiment when Im underwhelmed by my cooking.
Homemade Hot Sauce - Allrecipes But I'd like to make sure they last a while in the cabinet. Slice off 1/4 in (6 mm) from the top of garlic bulbs so that most of the cloves are exposed. Thats the zing. Its what keeps it shelf-stable (in the right amount, but more on that later), and its also a big part of what makes hot sauces zing.. You can use small jars to process them instead of the bottles, which won't work because of the plastic caps. Spicy Mango Habanero Hot Sauce Recipe For some, it develops into a true passion and even progresses into a business idea. Invite friends over to give you a reaction. Let me know what you come up with! Does it have to be refrigerated and ship cold? Pulse until the peppers form a chunky mass made of small pieces and then add the salt. Just thaw them out and hot sauce away!
The Best Authentic Hot Sauces from Mexico - Culture Trip Jimmy usually does a mix of both some peppers with seeds, some peppers without. 2 garlic cloves, chopped 2 inches of fresh peeled ginger, chopped 1 tablespoon of Tamari Sauce (or Nama Shoyu or Soy Sauce) 2 tablespoons of lemon juice (about 1/2 of a lemon) 2 tablespoons of Tahini (sesame seed butter basically) 1 tablespoon of olive oil (or flax oil) 2 tablespoons of water Jes says January 9, 2015 at 5:47 pm I second this post! Thanks for all the great info! American Southwest Youll find many earthy ingredients with thick walled New Mexican peppers, either fresh or dried, with very little use of vinegar. Salt is ubiquitous. If you pick your nose or rub your eyes, you will regret every decision in life that led you to that moment. From the kitchen to the bathroom. My brother is a chef who will start creating new recipes with the Canadian-made hot sauce supply he received last week. I have never had a problem of spoilage in 3 years-and the sauce was used for 6 months or more. Hi Mike. The one with those fancy sauces andspicesthat you just want to buy, but youre afraid to plunk down $10 for a bottle of awesome lookinghot sauce because well, you dont know how ittastes(flavorwise), and you dont know if its too hot or not? This may require a few minutes of blending. Ajvar comes in hot variety, and it can be pretty hot. Set aside to cool. Superhero Alive Juice $7.75 Carrot, apple, ginger, spirulina, cayenne, garlic, apple cider vinegar, honey and pure water. My second recipe is based on the steps you took in that video. Simmer for 10 minutes - until the ingredients are soft. Add egg white, scallion, white pepper, salt, cornstarch, and Shaoxing wine to the shrimp. Great work you do here. Would it help to put in a little bit of Kim chee or sauerkraut to the peppers before fermenting? Glad you found me. It was made in ElPaso Tx - it had finely shredded carrots and veg oil (no vinegar) and a lime hint to it along with finely diced habeneros. I cook with a lot of booze in sauces, and usually let it simmer to burn out the alcohol and incorporate the other flavoring ingredients. I enjoyed hot sauce as a kid, but didnt discover the wide world of artisan hot sauces until well into my twenties. I mixed habaneros and bells from the store. In a large pot over high heat, combine the chiles, vinegar, and salt. I grow a good sized pepper garden each year and while I cook with and preserve them in many different ways, I have yet to find a chili pepper that cant be made into a wonderful hot sauce. Douse your everyday meals with this garlic and habanero super hot sauce so you can make them extraordinary, too. Of course this will completely change the character of your hot sauce, but consider adding cream to help. Directions. Lots of great insights. Add all of the ingredients (garlic, ginger, peanut butter, soy sauce, fish sauce, sesame oil) and any optional add-ins into a small bowl. Okay, so, historically, hot sauce has not been my thing. Joe, if everything is cleaned and your ph is low enough, you should be able to wrap it up and mail it. Thanks for the great and comprehensive article. I figure this recipe is good enough to perfect and am in the process of doing so. I have not, Barbara, but I'm sure it would be delicious! What remains is a pulp of the ingredients used to make your hot sauce.
Around the World in Hot Sauce: An Illustrated Tour of 18 Varieties Step 3.
Life Alive Copy Cat Adventurer Bowl Dinner - Sarah Fit Thanks for sharing. Take a sauce like Valentina or Tapatio and add butter for a very basic Buffalo sauce. Garlic and spicy food lovers, this condiment will be your new addiction. When it sets, however, it separates. Bring to a boil, and simmer, uncovered, for 20 min, until veggies are soft. The color will dull slightly as time . Besides, most quick sauces wont be as developed as a well-made hot sauce. Each is good in its own way. Have you ever tried aged balsamic in a recipe? Mike, Required fields are marked *. Suggestions welcome in the comments below. I'm just wondering about using two acids. If youve ever enjoyed Tabasco sauce, youve tasted fermented chili peppers. Bowl: 3/4 cup cooked quinoa 1/2 cup (3 large leaves) kale 1/2 cup chopped, peeled carrots 1/2 cup chopped, peeled beets 1/2 cup chopped broccoli 1/2 cup of tofu 1/4 cup almonds Sauce: 2 garlic cloves, chopped 2 inches of fresh peeled ginger, chopped 1 tablespoon tamari Sauce (or Nama Shoyu or Soy Sauce) 2 tablespoons of lemon juice (half a lemon) Thank you, my friends, readers, and spicy food lovers. Be sure to check out my Louisiana Hot Sauce Recipe: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-louisiana-hot-sauce/. You can do either, Dawn, though you might need a fermentation starter with frozen pods, or you can mix in fresh pods to get fermentation going. A big question I often receive from would-be hot sauce makers is . Stovetop Directions: Smash garlic with the back of a chef's knife to remove the peel. Making hot sauce is also a great way to preserve your chili pepper harvest. Just wanted to keep it safe. In New Mexico in particular, they serve up red or green chili sauce all year long. I may attempt this recipe at home soon. Oh, and 1 bush of habanero too (getting a nice orange:). I use Lime juice when I make my homemade salsa.
Caribbean Lime Lemon Pepper-Sauce (hot sauce). Hiya chap,if you haven't found a good UK brand of hot chili sauces check out http://WWW.NORFOLKHEATWAVE.COM I recommend Nelsons ghost as a great starting point!. Lets get cooking! Thanks again Mike I ended up ordering a ninja last night because the hamilton beach I bought was not cutting it.
Life Alive menu - Lowell MA 01852 - (978) 453-1311 - Allmenus Scotch Bonnet Pepper Hot Sauce (with Roasted Garlic & Carrots In this way, making your own hot sauce guarantees it will be unique. Can I bottle or can it to keep it longer? If you have a less powerful blender, you may need to run it longer. Finally test your sauces on people who will give you honest feedback. You know that feeling you get in the corners of your mouth when you suck on sour candy? cinnamon Salt optional Instructions
Watch Brad and Sean Evans Make Cast-Iron Pizza - Bon Apptit I hope this helps. Garlic Chili Hot Sauce. The advice I would give to would be sauce makers wanting to start a new business is this: Do your research. Pepperocini are turning a nice red and get a little heat to them, but my jalapenos and serranos are having a hard time turning red. Right now I'm stuck with this really thick sauce, and while it tastes OK, but I'd like something smoother. Lay them flat for space saving. If not, wait until the mixture has cooled a bit (it doesnt have to be room temperature) before you blend it.
LIFE ALIVE RECIPES RECIPES All You Need is Food - Stevehacks Glad to be helpful. You can also use DRIED chili peppers, either whole or as powders. Well show you how. Also ran a test before I started with my homegrown tabasco peppers. Take notes and listen. Sorry, your blog cannot share posts by email.
Peter, you can use cooked vegetables. I found your pineapple habanero sauce recipe and will be trying it this evening. If youve made a sauce and find that it is just too hot to consume, try making another batch without the peppers, if possible. However, you might need either a fermentation starter, or you can add them to the brine with fresh pods to kickstart the process, if needed. Add a lid or a kitchen towel secured with a rubber band, and you're ready to store your container in a cool, dry place for a few days and up to two weeks. It also has a touch of umami from the fish sauce and bold flavor from the tomato sauce. See recipe card at the end for quantities. I do it all the time for sauces and meals. Andre, yes, it is OK as long as the peppers stay submerged under the liquid. Thoroughly rinse the quinoa. Ready in 15 minutes and can be tailored to mild, medium or hot however you want! If youre going to sell hot sauce, the biggest question is, where will you make it?
'This sauce will change your life!' 30 brilliant condiments to I've been obsessed with the lemon ginger Nama Shoyu special sauce that Life Alive (a restaurant in Cambridge) puts on their god We go through hot sauce so quickly around here that we usually store ours in a clean plastic squeeze bottle in the fridge. It'll only make your final sauce that much better to you. These were Red Rocket peppers from the Barking Moon Farm stand at the Ashland farmer's market. Stir it into a green. ? Quince and Scotch Bonnet Hot Sauce. The oils from the pepper can rub off onto your hands without you even knowing it, or without any adverse reactions. Directions I first sauted the garlic and onion in a skillet, adding the frozen corn and mushroom slices next. Special note to contact lens wearers wear your glasses for this one! This can affect the flavor, however, so be prepared. Adding sweetness can help, too. Had some red scorpion pepper and cholate white Carolina reapers, roasted them on my smoker to give them a little smoky flavour. Remove the seeds and ribs for a more mild hot sauce. There are so many! This recipe can literally do anything. Top with as much or as little of the sauce as you like. Is it possible to substitute apple cider vinegar in place of white distilled? There is also Hungarian Eros Pista (Strong Steve), made primarily of minced paprika peppers and salt. Try honey, agave nectar, or a bit of sugar or brown sugar, if those flavors fit the hot sauce. This post may contain affiliate links. I will be adding more information here as I acquire it. This will make my favorite fall-off-the-bone ribs to die for! You'll want to pause to scrape down the sides of the bowl several times and will probably have to let it run for a longer time. But if you use hot sauce on everything from pizza to tacos to scrambled eggs then you should definitely make your own hot sauce. By Tiffany Published February 13, 2020 Last Updated March 19, 2020 159 Comments. My ghost is exploding! See ourStuffed Pepper Recipes. Mexican Style Youll notice a lot of crossover from Mexican cuisine and the American Southwest and Tex-Mex cuisine. Our 5 Best Hot Sauce Recipes to Use Up a Big Batch of Peppers . Salt as needed when adding the water. Do you need to add a starter yeast to get fermentation going? Its shelf life will be extended if you keep it in the fridge. House Made Hot Sauce - Bottle. One note: Ers Pista, the Hungarian chili paste you are referring means "Strong Steve", rather than Hungry Steve. A Hot Sauce recipe with at least 20% vinegar added will lower the pH to a safe level for preserving. South American Here youll find some interesting and flavorful hot sauces, from Peruvian Aji Amarillo sauce to Chilean Pebre (herb and oil based with peppers) to Molho de Pimento (peppers and vinegar), and many, many more. A hot sauce made with lemon juice will taste substantially different from a hot sauce made with orange juice. LIFE ALIVE RECIPE: GINGER NAMA SHOYU ADVENTURER BOWL . The sort of thick cut or chunky version of this pepper-sauce is one which takes me back to being a small fella on the islands and 'Soup Saturdays'.That thick, ground provision laden soup mommy would make for us for lunch every Saturday. Put the chopped peppers and the rest of the ingredients in a medium-sized sauce pan. The good news is that it continues to improve with age after the ingredients have had time to fuse. It was Edmund McIlhenny, a banker from New Orleans who popularized hot sauce in the American culture. If you enjoy making your own mustard from scratch, starting with mustard seed, stir some hot sauce into the mix and let it percolate. Our instructions for use for this recipe is to use it within one week to prevent spoilage. There are so many things to love about this recipe, my favorite being how customizable it is! Dab some of that acidic, fresh hot sauce on those bad boys! Add the remaining ingredients until you have a creamy consistency (add more water to have a less thick sauce) Serve over food! In reality, you need to cook them to process into a sauce in many cases, so absolutely. Step 3. Sure thing, Justin. With sweet mango, spicy habanero peppers, tropical orange and lime juice, and tongue-tingling ginger, this unique hot sauce tastes great with fish, chicken, as a chip dip, or even a Bloody Mary ingredient. Thanks for describing different kinds of hot sauces around the world -- very interesting! Thanks, Lance. General Hot Sauce: It's the Renaissance Man of hot sauces. Profound? I will continually update this page with information as I acquire it, but for now, lets talk about making your own hot sauces at home. Good luck with your hot sauce business, Jennifer! There are enough good hot sauces out there that youd be right to assume there's no need to make one of your own. Otherwise the can rot. Only you can see these. 1 tsp (5ml) sesame oil - optional if you don't have it in the pantry and makes a darker colored sauce. Required fields are marked *, Notify me if there is a reply to my comment. Since, I've seen it identified in a couple of ways "sakay" or "Madagascar Sauce Dynamite". I find them locally sometimes, but I also order through Amazon. Thanks, Simon. Its all about the acidity. I'm going to tweek that because I'm going for more of a Louisiana style sauce. And then once opening keep it in the refrigerator. Once youve had it fresh, its really hard to want to go back (though Jimmy makes an exception for Cholula, because "that hot sauce was created by the gods").
Recipe: That Amazing Ginger Sauce From Life Alive | Sarah Fit | Ginger And you just can't get that experience with a glass bottle. Consider straining it through a fine mesh strainer if it is not as smooth as youd like. Step 5. Other ingredients include aromatics like garlic and onion as well as spices. Which is better, to ferment them or just blend them all up and cook down? Once cool, transfer to a blender and puree. Leave the seeds and ribs in the peppers if you want a hotter sauce. Of course starting with hotter peppers is the best method for this, but sometimes the process of making a hot sauce can tamp down some of that fresh chili pepper heat. Citrus fruit is very commonly used, as is pineapple and mango, though I have experimented with hot sauces made from kiwi, papaya, coconut and more. Have fun experimenting!!! This additional pepper added to the blender isnt cooked. The University of California Davis has noted the following of clostridium bacteria: Remove the stems from the peppers and cut them in half, lengthwise. See above. Post was not sent - check your email addresses! Next, add one tablespoon of fresh-squeezed lime juice, along with cup of the reserved ferment brine. Onion: Add sliced red or white onions to the jar. Think hot sauce and hummus, so very creamy and spicy.