# What You'll Need:
→ Peppers
01 - 10 oz fresh red chili peppers, stems removed (Fresno, jalapeño, serrano, or a mix)
02 - 1 small red bell pepper, stem and seeds removed
→ Vegetables & Aromatics
03 - 4 garlic cloves, peeled
04 - 1 small shallot or 1/2 small onion, peeled
05 - 1 medium carrot, peeled and sliced (optional)
→ Brine
06 - 2 cups filtered water
07 - 1 tablespoon non-iodized salt (sea salt or kosher salt)
→ Finishing
08 - 2 tablespoons apple cider vinegar or distilled white vinegar
# How to Make It:
01 - Dissolve 1 tablespoon non-iodized salt into 2 cups filtered water, stirring until fully dissolved. Set the brine aside at room temperature.
02 - Coarsely chop the chili peppers, red bell pepper, carrot, garlic and shallot (or onion) so they will fit comfortably into the jar and blend easily later.
03 - Place the chopped vegetables and aromatics into a clean 1-quart glass jar, pressing them down to remove air pockets; leave about 1 inch of headspace at the top.
04 - Pour the prepared brine over the packed vegetables until fully submerged. Use a fermentation weight or a small zip-top bag filled with brine to keep the solids below the liquid surface.
05 - Loosely fit the lid or install an airlock to allow gases to escape. Store the jar in a cool, dark place at about 65–72°F and ferment for 7 days, checking daily to ensure the solids remain submerged and skimming any surface scum if needed.
06 - After 7 days, transfer the fermented vegetables and their brine to a blender. Add 2 tablespoons vinegar and blend until smooth, adding additional brine or vinegar to reach your desired consistency.
07 - For a silky finish, pass the blended mixture through a fine-mesh sieve, pressing to extract as much liquid as possible. If you prefer a rustic texture, skip this step.
08 - Pour the finished sauce into a sterilized bottle or jar, seal, and refrigerate. The flavor will continue to develop; keep refrigerated and use within 3 months.
