New England Country Club Hot Sauce

Lemony Goodness, For Their Elegant Baked Codfish, Lunch

 New England Country Club Hot Sauce

 I made this as an alternative to Maryland Old Bay Flavored Seafood Things. New England needs a hot Sauce too

This recipe requires you to know how to ferment foods, learn how, then make this.

2 pounds Fresnos, washed, destemmed, halved and deseeded
1/3 cup or MORE garlic Cloves (washed and smashed)
2 quarts spring water
6 T NON Iodized salt

Mix the water and salt till dissolved in a 1/2 gallon container
Add the peppers, and garlic and put a clean weight on top. 
Seal the jar and let sit on the counter 5 to 7 days.

When its finished fermenting to your liking 

 Pour everything in a Vitamix in batches and puree

1/2 t Xanthan Gum
4 T or more True Lemon Powder

1/2 cup (or more) powdered Lemonheads Hard Candy 

4 T sugar
8 t salt

 Mix the xanthan gum, sugar, salt and True lemon,  The Lemonheads Powder and puree a little more, mix all batches together.
DONE

I used these jars and weights

https://www.amazon.com/dp/B0FNW6RPKX

https://www.amazon.com/dp/B0FPQ894TY