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Export 3 ingredients for grocery delivery
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.
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