Tangy, layered fermented chili sauce with garlic and carrot, aged seven days for deep, balanced heat.
# What you need:
→ Peppers
01 - About 10 oz fresh red chiles (Fresno, jalapeño, serrano or a mix), stems removed
02 - 1 small red bell pepper, stem and seeds removed
→ Vegetables & Aromatics
03 - 4 garlic cloves, peeled
04 - 1 small shallot or 1/2 small onion, peeled
05 - 1 medium carrot, peeled and sliced (optional, for sweetness and body)
→ Brine
06 - 2 cups filtered water
07 - 1 tablespoon non-iodized salt (sea salt or kosher salt)
→ Finishing
08 - 2 tablespoons apple cider vinegar or distilled white vinegar
# How to make it:
01 - Dissolve 1 tablespoon non-iodized salt in 2 cups filtered water, stirring until fully dissolved; set aside to cool if warm.
02 - Coarsely chop the red chiles, bell pepper, carrot, garlic and shallot/onion to bite-sized pieces to facilitate even fermentation and blending later.
03 - Place the chopped vegetables and aromatics into a clean 1-quart glass jar, pressing down to remove air pockets and create an even bed.
04 - Pour the prepared brine over the vegetables until fully submerged; weigh them down with a fermentation weight or a small zip-top bag filled with brine to keep all solids below the liquid surface.
05 - Cover the jar loosely with a lid or use an airlock to allow gases to escape, then store in a cool, dark place at approximately 65–72°F for 7 days; check daily, skim any surface scum and ensure solids remain submerged.
06 - After 7 days, transfer the fermented contents, including the brine, to a blender; add 2 tablespoons vinegar and blend until smooth, adding additional brine or vinegar to reach the desired consistency.
07 - For a silky texture, strain the blended mixture through a fine-mesh sieve, pressing to extract as much liquid as possible; leave unstrained for a rustic, textured finish.
08 - Decant the sauce into a sterilized bottle or jar, seal, and refrigerate; allow flavors to continue developing and consume within three months for best quality.
