Fermented Hot Sauce

Ingredients

• 32 ounces water – filtered, room temperature
• 1 ounces fine sea salt
• 1 pounds hot chiles – stems removed, roughly chopped
• 4 cloves garlic – peeled
• 0.75 cups distilled white vinegar

Instructions

1. Dissolve the fine sea salt in the filtered water to make a brine; set aside.
2. Wearing gloves, prepare the hot chiles by removing stems and roughly chopping; peel the garlic.
3. Pack the chopped chiles and peeled garlic into a clean 1-quart glass jar, leaving about 1.5 inches of headspace at the top.
4. Pour the brine over the chiles and garlic until fully submerged by at least 0.5 inch. Tap the jar to release trapped air, then place a fermentation weight or a small food-safe bag filled with brine on top to keep everything submerged.
5. Close with an airlock lid if you have one, or screw a standard lid on just finger-tight. Set the jar on a tray to catch bubbling and ferment at cool room temperature (65–75°F/18–24°C), out of direct light.
6. If not using an airlock, burp the jar once daily for the first 3–4 days to release gas. Ferment for 7–14 days until the brine smells pleasantly sour, the peppers are softened and slightly translucent, and bubbling slows. Skim any harmless surface yeast and keep contents submerged.
7. Strain the solids, reserving all the brine. Transfer solids to a blender, add 1 cup of the reserved brine, and blend until very smooth. Add the distilled white vinegar and blend again until the sauce is pourable; adjust thickness with more reserved brine as needed.
8. For a smoother texture, pass the sauce through a fine-mesh strainer, pressing to extract as much liquid as possible.
9. Funnel into clean bottles or jars, cap, and refrigerate. Flavor will round out over the next week. For best quality, keep refrigerated and use within 6 months; if you measure pH, aim for below 3.5 after blending with vinegar.