- 1 pound Chillies
- 1/3 ounce Kosher Salt
- 1/2 cup Vinegar
- 3-5 cloves Garlic
- 2 tablespoons - 1/4 cup Brown Sugar
Roasting and Fermentation
Fire roast your peppers over a gas burner, your grill, or even your broiler. The goal is high heat and burnt blistering spots. (No ash, just burnt. If your roasted peppers have a ashy exterior you will have no pepper.) Pull the stems off of the peppers and combine with the salt. Mash with a spoon, potato masher, or muddle. The goal is to crush and combine. Transfer to a clean and sterile jar. Press the solids under the liquid that has come out of the peppers. Let this sit at room temperature for 3 days. Mix and transfer into a new jar. Total fermentation is 4-7 days. You should see bubbles from fermentation.
Finishing the sauce
In a pot, combine the fermented chilies with the vinegar, garlic, and brown sugar. Bring to a boil. Puree in a blender by starting on low, increase too high for 3-5 minutes and then turn back down to low to finish. (When pureeing hot foods in a blender it is best to start low and finish low. This will prevent splatters.) The result should look like a smooth paste. Strain by pushing through a mesh strainer. Adjust the flavor and consistency as desired (with additional vinegar and brown sugar). Refrigerate and enjoy.