# List of Ingredients:
→ Peppers
01 - 10 ounces fresh red chili peppers (Fresno, jalapeño, serrano, or a mix), stems removed
02 - 1 small red bell pepper, stems 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 in 2 cups filtered water until fully dissolved; set aside at room temperature.
02 - Coarsely chop the chilies, bell pepper, carrot, garlic and shallot so they will pack evenly into the jar and release juices during fermentation.
03 - Place the chopped vegetables and aromatics into a clean quart-sized glass jar, leaving at least 1 inch of headspace.
04 - Pour the prepared brine over the vegetables until fully submerged; press down and weigh the solids with a fermentation weight or a small zip-top bag filled with brine to keep them beneath the liquid.
05 - Cover the jar loosely with the lid or fit a fermentation airlock to allow gases to escape while preventing contamination.
06 - Place the jar in a cool, dark location between 65–72°F and ferment undisturbed for 7 days, checking daily to ensure vegetables remain submerged and skimming any surface scum.
07 - After 7 days, transfer the contents including brine to a blender, add 2 tablespoons vinegar, and blend until smooth; add additional brine or vinegar to reach desired consistency.
08 - For a smooth finish, pass the blended mixture through a fine-mesh sieve using a spatula to press through; otherwise leave the texture rustic.
09 - Transfer the sauce to a sterilized bottle or jar, refrigerate and allow flavors to settle; store refrigerated for up to 3 months.
