Fermented Hot Sauce
warm, filtered water
finely ground sea salt
Jar Filling Ingredients
fresh chili peppers, sliced in half
unpeeled carrot, thinly sliced
garlic cloves, cut in quarters
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.
Add vinegar and/or seasoning(s) to the finished product to adjust heat and flavor.