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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.
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