# What You'll Need:
→ Peppers
01 - 10 ounces fresh red chili peppers, stems removed (Fresno, jalapeño, serrano, or a mix)
02 - 1 small red bell pepper, stems and seeds removed
→ Vegetables & Aromatics
03 - 4 garlic cloves, peeled
04 - 1 small shallot (or 1/2 small onion), peeled
05 - 1 medium carrot, peeled and sliced (optional)
→ Brine
06 - 2 cups filtered water
07 - 1 tablespoon non-iodized salt (sea salt or kosher salt)
→ Finishing
08 - 2 tablespoons apple cider vinegar or distilled white vinegar
# Steps:
01 - Dissolve 1 tablespoon non-iodized salt in 2 cups filtered water, stirring until fully dissolved; set the brine aside at room temperature.
02 - Remove stems from chilies and discard; core and seed the bell pepper. Roughly chop the chilies, bell pepper, carrot, garlic and shallot so they pack evenly into the jar.
03 - Place all chopped vegetables and aromatics into a clean 1-quart glass jar, packing gently to eliminate large air pockets.
04 - Pour the prepared brine over the packed vegetables until they are completely submerged. Use a fermentation weight or a small zip-top bag filled with brine to keep the vegetables below the surface.
05 - Cover the jar loosely with a lid or fit an airlock to allow gases to escape. Store in a cool, dark place at 65–72°F for 7 days. Check daily to confirm vegetables remain submerged and gently skim any surface scum or mold.
06 - After 7 days, transfer the fermented vegetables and their brine to a blender. Add 2 tablespoons vinegar and blend until smooth. Add additional brine or vinegar a tablespoon at a time to reach the desired consistency.
07 - For a silky texture, pass the blended mixture through a fine-mesh sieve, pressing with a spatula; leave unstrained for a rustic, chunkier finish.
08 - Pour the finished sauce into a sterilized bottle or jar, seal, and refrigerate. Use within 3 months; flavor will continue to develop in the refrigerator.
