115 grams (1/2 cup plus 1 tablespoon) maple sugar or turbinado or just white sugar
¼ cup flavorless oil (for pureeing and finishing )
Categories
Appetizer
Snack
Cuisine
Chinese
Steps
Wearing gloves, coarsely chop the jalapenos, then combine with the ramp leaves salt and sugar.
Place the ramp-jalapeno mixture in an air tight container, or a similar container covered tightly with plastic wrap, pressing it down onto the surface to remove excess air. Alternately vacuum sealed the mixture. Allow the mixture to ferment for at least five days and up to 14 in a cool, dry place away from light and heat.
After 5-14 days, Remove the jalapeno mixture and all the accumulated juices and cook on medium heat, covered, working in a well ventilated area or with as many windows open as possible (the fumes will be near weapons-grade) stirring occasionally until very soft and most of the juice has evaporated, about 30 minutes.
Puree the pepper mixture in a highspeed blender until very smooth, drizzling in the oil to reduce friction in the blender blades, then pass through a chinois strainer and chill (optional, see note).
Nutitrion
Serving Size: 1 Tablespoon
Calories: 48 kcal
Carbohydrates: 8 g
Protein: 1 g
Fat: 2 g
Saturated Fat: 0.3 g
Trans Fat: 0.01 g
Sodium: 649 mg
Sugar: 6 g
Unsaturated Fat: 1.4 g
Reviews
Crystal on 2026-05-15 (5 stars): What an amazing recipe! Thank you for making this knowledge available. I just made it for the first time, and during every day of fermentation (I did 16 days) I just couldn’t wait to finish it because of how nice it smells. I fermented using the fermentation weight and lid method, which worked well for me. I held off the liquid for the blending process (as not to cook all of the microbes), so I added water for the cooking process to make up for the loss of liquid… also didn’t use oil while blending because I had the fermentation liquid. The flavor and consistency of the sauce is just so beautiful. Again, thank you 🙏
