Caribbean hot fermented sauce

Water, Carrot, Chili pepper, Allulose, Onion, Garlic, Lime, Apple cider vinegar, Table salt, Turmeric, Paprika, Allspice, Nutmeg

Remove the stems from the hot peppers (200 g). Cut the carrots (250 g) into rounds, chop the onion (50 g) coarsely, and peel the garlic (30 g). Chop the vegetables with apple cider vinegar (350 g), lime juice and zest (60 g), allulose (150 g), salt (9 g), turmeric, paprika, allspice, and nutmeg. You can make a smooth sauce or leave small pieces of vegetables.Pour the sauce into bottles or jars, leaving about 2 cm from the top. Close with lids and let ferment at room temperature for about 1 month. Then store in the refrigerator.

Remove the stems from the hot peppers (200 g). Cut the carrots (250 g) into rounds, chop the onion (50 g) coarsely, and peel the garlic (30 g). Chop the vegetables with apple cider vinegar (350 g), lime juice and zest (60 g), allulose (150 g), salt (9 g), turmeric, paprika, allspice, and nutmeg. You can make a smooth sauce or leave small pieces of vegetables.

Pour the sauce into bottles or jars, leaving about 2 cm from the top. Close with lids and let ferment at room temperature for about 1 month. Then store in the refrigerator.