Hot sauce

• 1 cup Fresno or Jalapeño peppers stems removed
• 2 garlic clove
• 1/2 tbsp sea salt
• Optional: 1 carrot sliced

1. Slice everything.
2. Ferment all the things in 2.25% salt solution of the total weight water + veggies for 1 week or longer.
3. Once fermentation is complete, drain and reserve brine and place peppers and garlic in a food processor, add brine as needed. Add brine a tablespoon at a time and blend until it reaches desired consistency.
4. Transfer to a Mason jar cover with a lid and keep in the refrigerator.