Step 1

Wash chili peppers and remove tops. Using a sharp knife, chop the peppers into pieces roughly 1-inch in length. If including carrots and onion, cut them into similar-sized pieces and keep separate from the peppers.

Step 2

Add chopper peppers to the half-gallon jar, packing them tightly to fill the jar. Add carrots and onion if using; place garlic cloves on top of chopped vegetables. Leave 1-inch headspace at the top.

Step 3

Mix together lukewarm water and salt, stirring until the salt has dissolved completely. Pour brine over the pepper mixture.

Step 4

Place fermentation weights in the brine and on top of vegetables — they should be completely submerged.

Step 5

Cover and seal the jar with an airlock lid.*

Step 6

Give the chili peppers 1 to 2 weeks to ferment.

Step 7

When the peppers are ready, carefully strain the fermented peppers and add-ins from the brine. Reserve brine.

Step 8

Transfer fermented ingredients to a food processor or blender. Add 1 cup of brine to the mixture before processing until smooth. Add more brine or white vinegar as needed.

Step 9

OPTIONAL: Strain hot sauce through a fine mesh sieve for a smooth texture (skip this step if you prefer a chunkier sauce).

Step 10

Decant hot sauce into clean jars or bottles. Store in the fridge for up to 1 year.