Fermented Carrot, Chile, and Tomato Sauce

Serves
makes 2 Cups
Time
15 minutes

HANNAH WHITAKER

Left to ferment, this sauce takes on a tangy, spicy-sweet flavor. Minnick uses cayenne chiles, but any hot red chile will do.

Featured in Sarah Minnick Shares Her Unique Pizza Ideas »

What You Will Need

Ingredients

1 cup peeled, shredded carrots (5 oz.)
1 cup puréed hot red chiles, from about 14 oz. chiles such as cayenne or fresno
1 tbsp. kosher salt
2 cups drained crushed tomatoes (14 oz.)
1 tbsp. fresh lemon juice

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Instructions

Step 1

Combine the carrots and chiles. Season with salt and transfer to an airtight pint jar. Store at room temperature until fermented and fizzy (about one week). Transfer to the refrigerator, and use within 3 months.

Step 2

When ready to serve, combine the tomatoes, lemon juice, and 2–3 tablespoons of the fermented chile mixture in a bowl. (Save the extra chile mixture for more batches of sauce.)

Combine the carrots and chiles. Season with salt and transfer to an airtight pint jar. Store at room temperature until fermented and fizzy (about one week). Transfer to the refrigerator, and use within 3 months.
When ready to serve, combine the tomatoes, lemon juice, and 2–3 tablespoons of the fermented chile mixture in a bowl. (Save the extra chile mixture for more batches of sauce.)