Easy Fermented Hot Sauce (Joshua Weissman)

To Begin Fermentation Process:
1/4 lb Fresno Peppers, tops cut off, sliced in half lengthwise (or hot chili peppers of your choice
1-1/4 Qts distilled water
3-1/2 Tbsp fine sea salt

5 Days - 2 Weeks Later:

8 cloves garlic, thinly sliced

1/2 cup neutral tasting oil, like Canola

1/2 cup + 2 Tbsp Distilled White Vinegar

3 Tbsp Chili Pepper Brine

Salt, to taste

Special Equipment:

1/2 Gallon Mason Jar with lid

Glass Bowl or Ramekin, small enough to fit inside the mouth of jar

Blender

To Begin Fermentation:  Place the sliced chilies in 1/2 gallon Mason jar. Mix together the water and sea salt. Pour into Mason jar, making sure the chilies are completely covered. Place ramekin on top, and press it down to fill with brine to weigh it down. Screw on the lid. You will let the jar sit at room temperature anywhere from five days to two weeks.  If a white liquid forms in jar, it's called common yeast, and it's okay. But if you see fuzziness, that's mold, and you will have to discard the contents.

Making the Hot Sauce: After fermentation process, Strain and reserve the brine.  Put sliced garlic and oil in a small saucepan, and heat over Med-Low just until the garlic is golden brown. Strain, reserving the garlic oil.  Blend the chilies, garlic, white vinegar, and 3 Tbsp of the reserved chili brine. Once it's smooth, while the motor is still running, gradually pour in half of the reserved garlic oil. Add salt to taste, then taste again to make sure it doesn't need more salt. Let cool completely, then pour into glass bottles or jars. Refrigerate. 

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