hot sauce: Add it.

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+---
+source: https://wholefully.com/homemade-hot-sauce-recipe/
+---
+
+Place the @peppers{750%g} and @garlic{6%cloves} in a clean wide-mouth quart
+canning jar. Set aside.
+
+To make the brine, heat the filtered @water{4%cup} and @sea salt{4%tsp} in a
+medium saucepan until the salt has dissolved completely. Let cool to room
+temperature.
+
+> NOTE: Brine is 1 cup of water and 1 tsp of salt. If you need more, you can
+> add it.
+
+Fit the jar with a fermentation lid or cheesecloth secured with a rubber band
+(see notes on weighing down the peppers if using cheesecloth). Place in a warm,
+dark spot for ~{6%day}, or until the brine looks cloudy and small bubbles begin
+to appear when you tap the side of the jar. Make sure the peppers stay
+submerged under the brine during the entire fermentation process to prevent
+mold-growth.
+
+When the fermentation time is up, strain the brine, reserving it. Place the
+fermented peppers and garlic in a #{blender}, and add in 1 cup of the brine,
+plus the @apple cider vinegar{1/3%cup}, and honey or maple syrup or any sugar
+source (1 tbps), if using. Blend until completely smooth, adding in additional
+brine to reach the desired thickness.
+
+Transfer to a #{bottle} and store in the fridge for 3-6 months.
+