INGREDIENTS:

Fermented Peppers Ingredients:

1.25lbs (540g) red fresno peppers

1.25qt (1163g) water

3.5 Tbsp (51g) fine sea salt

Hot Sauce Ingredients:

8 cloves garlic

1/2 cup (118ml) neutral oil (canola)

1 (456g) fermented peppers (you can leave the seeds on or off)

1/2 cup plus 2 Tbsp (150ml) white distilled vinegar

3 Tbsp (42ml) brine

Salt to taste

INSTRUCTIONS:

Method:

To make the brine, remove the tops of your peppers and slice them all in half
lengthwise. Place them in a ½ gallon mason jar and fill it up with 1 ¼ cup of water
and 3 ⅓ tablespoons of fine sea salt. Keep them submerged with a heavy object and
close with a lid.

Let them sit out at room temperature for anywhere between 5 days and 2 weeks.

Once your peppers have reached the point where you think they are ready, strain
them through a mesh strainer; reserving the brine.

Take 8 cloves of garlic peeled and thinly slices and place them in a saucepan with
½ cup of neutral tasting oil. Toast the garlic gently over medium-low heat until
they turn golden brown. Strain them through a fine mesh strainer and reserve the
garlic and oil separately.

In a blender, combine the garlic, fermented peppers, white vinegar and your pepper
brine. Start blending at high speed until it turns smooth. Stream in half of your
oil from your garlic and add a little bit of salt to taste.