Step 1

In a clean jar, combine the jalapenos and garlic.

Step 2

In a separate vessel, make a brine by combining the water and salt.

Step 3

Place a weight, if using, then pour the brine into the jar, leaving at least one inch of headspace. Screw the lid on tightly and store the jar at room temperature away from direct sunlight to ferment for 10 days. Burp the jar (open the lid to release gas buildup) daily.

Step 4

Once fermentation is complete, strain the ferment, reserving ¼ cup of the brine. Place the ferment, honey, vinegar, reserved brine and cumin seeds in a blender or food processor. Blend until completely smooth.

Step 5

Keep the sauce stored in the refrigerator for up to one year. Enjoy!