| Assorted chili peppers, jalapeños, whatever you want | 4 cups | |
| Carrot | 1, cut into chunks | |
| Garlic | 6 cloves, mashed | |
| Salt | 2 tbsp. | |
| Water | 3 cups | |
| White Vinegar | 1.5 cups |
Hey you, chili peppers are hot, so wear some gloves, eh?
First, prepare the peppers: remove the tops, remove the seeds, and then cut into slices.
Prepare carrot, garlic the same way – cutting / slicing into smaller bits.
In a large bowl, combine the peppers, carrot, garlic, salt, toss until well combined.
Pack into fermentation jar.
Add in weight and then pour in salted water to cover everything – they should be fully submerged.
Top with lid and airlock.
Ferment for 2-3 weeks at room temperature out of direct sunlight.
Add fermented veggies to a blender with 1/2 cup of the fermentation liquid. Blend until smooth.
Add in white vinegar to taste.
Hot sauce will keep refrigerated for at least 2 months.
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