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Export 2 ingredients for grocery delivery
Step 1
Remove the tops from the peppers, and split them in half lengthwise. Pack a quart-sized mason jar tightly with the peppers, leaving about 1-inch headspace. Drop in the cloves of garlic.
Step 2
Whisk the salt into the warm water until it dissolves. Pour the brine over the chiles and garlic.
Step 3
Place a weight over the chiles and garlic so they remain submerged beneath the brine. Seal the jar tightly with an airlocked lid, and allow the chiles to ferment at room temperature 2 to 3 weeks, or until they smell and taste pleasantly sour.
Step 4
Strain the brine and reserve it. Transfer the chiles to a high-speed blender. Add 1 cup of the reserved brine to the blender, and process until smooth. For a thin sauce, strain through a fine mesh sieve. For a thick sauce, simply spoon the purée into jars, thinning with additional brine as necessary.
Step 5
Use right away or store in the refrigerator up to 1 year.
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