Fermented Hot Sauce
Ingredients:
Around 1 lb of peppers* at least 2/3 of them hot
salt
water
4 to 5 garlic cloves
Cut all of the peppers and garlic up into similar sized pieces and place in a quart jar. Then Cover all of the peppers in water filling the jar. Pour out the water and measure how much you used. For every 1 cup of water use 1 1/4 tsp of salt. (Alternatively, weigh both the water and peppers. Multiply that weight by .03 to get how much salt to add).
Place water and salt back into the quart jar, place the lid on and shake it. Unscrew the lid but leave the lid on and put it in a cool dark place for at least 2 weeks.
After two weeks, drain the peppers, reserving the liquid and add the peppers to a blender or food processor. Add a little bit of the brine just to keep things moving.
Strain if desired and store in the fridge for up to 2 years
*the general rule of thumb when it comes to peppers is that the smaller the pepper, the hotter it tends to be. You can use sweet peppers, remove the seeds and maybe add some carrots to help add a bit of sweetness to your hot sauce