This gives more depth and funk like high‑end craft hot sauces, but the workflow stays simple.
Ingredients (for a 1‑liter jar)
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400–500 g chopped hot peppers
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3–5 garlic cloves
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Non‑iodized salt (about 2–3% of the total water weight for brine)
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Water (non‑chlorinated if possible)
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Optional: splash of vinegar and a touch of honey at blending stage
Method
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Pack chopped peppers and garlic into a clean jar.
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Make brine by dissolving salt in water (e.g., 20–30 g salt per 1 L water), cool, then pour over peppers so they’re fully submerged; weigh them down.
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Close with an airlock or loose lid and ferment at room temp for 7–14 days until bubbly, tangy, and aromatic.
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Strain, reserving brine, then blend peppers and garlic with about 1 cup brine to a smooth sauce; add vinegar and a bit of sweetener if you want.
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Bottle and refrigerate; it keeps for several months and will slowly continue to develop flavor.