# Ingredient list:
→ Peppers
01 - 10 oz fresh red chiles, stems removed (Fresno, jalapeño, serrano or a mix)
02 - 1 small red bell pepper, stem and seeds removed
→ Vegetables & Aromatics
03 - 4 garlic cloves, peeled
04 - 1 small shallot or 1/2 small yellow 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)
→ Finishing
08 - 2 tablespoons apple cider vinegar or distilled white vinegar
# Step-by-step guide:
01 - Dissolve 1 tablespoon non‑iodized salt in 2 cups filtered water until fully dissolved; set aside to cool to room temperature if warm.
02 - Roughly chop the red chiles, red bell pepper, carrot, garlic and shallot so they fit comfortably in a 1‑quart glass jar; remove stems and large seeds as desired.
03 - Transfer the chopped vegetables and aromatics into a clean 1‑quart glass jar, pressing down gently to eliminate large air pockets.
04 - Pour the prepared brine over the vegetables until fully submerged; use a fermentation weight or a small zip‑top bag filled with brine to keep solids below the liquid surface.
05 - Cover the jar loosely with the lid or fit an airlock to allow gases to escape while preventing contaminants from entering.
06 - Store the jar in a cool, dark place at about 65–72°F for 7 days; check daily to ensure the vegetables remain submerged, skim any surface scum, and discard if signs of unsafe spoilage appear.
07 - After 7 days transfer the fermented contents, including brine, to a blender; add 2 tablespoons vinegar and blend until smooth, adding extra brine or vinegar to reach the desired viscosity.
08 - For a smooth finish, pass the blended mixture through a fine‑mesh sieve; reserve solids for another use if desired.
09 - Pour the finished sauce into a sterilized bottle or jar, seal, and refrigerate; use within 3 months, noting flavor will continue to evolve.
