Step 1

Add the chopped jalapeños, celery hearts, onions, garlic, and coriander seeds to a large bowl, and mix it all together.

Step 2

Pack the vegetables into a clean Ball® Wide Mouth Quart Jar, leaving 2 inches (5 cm) of headspace.

Step 3

Then put all of the chopped veggies into a Ball® Wide Mouth Quart Jar, packing it in as much as possible. Leave at least 2 inches (5 cm) of headspace at the top of the jar.

Step 4

Make the brine by dissolving the salt into the water. Pour that over the vegetables in the jar to cover them by 1 inch (2.5 cm). You may have some extra brine left over.

Step 5

Place the fermentation spring on top of the vegetables, flat side down, to keep them submerged under the brine, then twist the lid on.

Step 6

Wipe the jar down and cover it with a cloth. Store in a cool place away from direct sunlight.

Step 7

Fermentation is complete in 2 weeks. For a stronger flavor, you can leave it to ferment for up to 3 weeks total.

Step 8

Once the hot sauce has fermented to your liking, remove the spring from the jar. Strain the vegetables from the brine, saving the brine in a bowl.

Step 9

Add all of the vegetables and 1/2 cup of brine to a blender or food processor. Process until smooth, adding more brine as necessary to thin if desired.

Step 10

Store in the refrigerator for up to 6 months.