Lacto-Fermented Blueberry-Orange-Scotch Bonnet Hot Sauce

I made a version of this with apricots last summer, and it was delicious. A made another one of cranberries and ginger in the late fall and it went very fast.

A large punnet of blueberries came my way a few weeks ago and this seemed like a good ingredient with which to start a new batch. This also turned out beautifully - a lovely color and delicious - just follow the apricot hot sauce recipe here, but use one pound each of blueberries and peeled oranges instead of the apricots.

The sky's the limit with seasonal combinations! This particular recipe makes about three pints, or five eight ounce squeeze bottles of sauce.

As you can see from the photo above, a neighbor and a visiting friend each got away with one of my squeeze bottles.