Fermented Hot Sauce

Instructions

1. Wash and remove stems from 1 lb of fresh chili peppers (such as jalapeños or habaneros).

2. Chop the chilies into small pieces, about 1/4 inch in size.

3. In a mixing bowl, combine the chopped chilies with 1 tablespoon of non-iodized salt (like sea salt or kosher salt).

4. Mix thoroughly and let sit for 15 minutes to draw out moisture from the chilies.

5. Transfer the chili mixture into a clean fermentation jar, packing it down tightly to remove air pockets.

6. Add enough filtered water to cover the chilies completely, leaving about 1 inch of headspace at the top of the jar.

7. Place a fermentation weight on top of the chilies to keep them submerged under the brine.

8. Seal the jar with an airlock lid to allow gases to escape while preventing contaminants from entering.

9. Store the jar in a cool, dark place for 1 to 2 weeks, checking daily to ensure the chilies remain submerged and to monitor fermentation progress.

10. After fermentation, blend the mixture until smooth, then strain through a fine mesh sieve if a smoother sauce is desired.

11. Transfer the hot sauce into sterilized bottles and store in the refrigerator for up to 6 months.