Fermented Hot Sauce Print Recipe Servings 1 jar Servings 1 jar Fermented Hot Sauce Print Recipe Servings 1 jar Servings 1 jar Ingredients Brine Ingredients 5 cups warm, filtered water 2 tablespoons finely ground sea salt Jar Filling Ingredients 6 cups fresh chili peppers, sliced in half 1 unpeeled carrot, thinly sliced 5 garlic cloves, cut in quarters 2 shallots, sliced Servings: jar Instructions Stir the salt into the warm water until dissolved; let cool until it reaches room temperature. Layer the chili peppers, carrot, garlic, and shallots into a two-quart jar. Pour the brine into the jar over the vegetables, pressing them down under the liquid. Ensure the vegetables are completely submerged in the brine. Cover lightly with a lid and place the jar in a pan or bowl to collect any liquid that may spill over. Store in a cool, dark place for 5-7 days, or until brine appears slightly cloudy. Strain the brine, setting it aside. Place the fermented vegetables into a blender, add one cup of the brine, and blend until smooth. Place mixture into a squeeze bottle and store in the fridge, without a cap. Recipe Notes Get Creative! Add vinegar and/or seasoning(s) to the finished product to adjust heat and flavor.