- 1 lb chilli peppers, seeded and sliced in half
- 1 habanero pepper, seeded and sliced in half
- 1 red bell pepper, seeded and sliced in half
- 6 garlic cloves, crushed and sliced in half
- 1/2 an onion, cut into thirds
- Sea Salt
- Warm water
- 3 tbsp apple cider vinegar
- 3 tbsp sugar
- Divide the chillies, garlic and onion between three large mason jars. To make the salt water brine combine 4 cups of warm water with 4 tablespoons of sea salt. Repeat if more brine is needed. Stir to dissolve the salt completely.
- Pour brine into each jar filling 1 inch from the top. The peppers will float. In order to keep them below the surface and ensure they remain safe to eat you will need to weight them down. This can be done with fermenting weights or a sandwich bag filled with a little bit of water. It is incredibly important that the peppers are fully submerged.
- Ferment at room temperature and out of direct sunlight. Depending on the size of your jar and the amount of room you may need to burp the jar twice a day.
- After desired fermentation period, remove the peppers from the brine and place in a blender. Add a splash of brine, apple cider vinegar and sugar. Blend until smooth and store in the fridge.
- Tip: You can tell a ferment is safe to eat if it smells sour and pleasant. If it smells rancid, like broccoli or lettuce rotting in your fridge, then something went wrong and it should be thrown out.