Using kitchen gloves, cut off the stems of the hot chilies. If desired, remove the seeds and the inner part of the chilies.
Peel the carrots and cut them into large slices. Cut the onion into large chunks. Peel the garlic cloves.
Put in the jar
In the jar, stack the chilies, carrots, onion, and garlic. Add the salt.
Cover the vegetables with water.
Place a glass weight on top of the vegetables to keep them submerged under the brine. Close the jar with a lid fitted with an airlock.
Let it ferment
Ferment at room temperature for two to three weeks.
Blend the sauce
Open the jar and remove the weight.
Using a sieve, separate the vegetables from the brine. Reserve the brine.
In a blender or with an immersion blender, puree the vegetables. Add the reserved brine as you go, to adjust the consistency of the sauce.
When you are satisfied with the consistency of the sauce, pour it into the glass jar and put it in a cool place
Notes
This fermented hot sauce can be stored for several months in the fridge. If you have any brine left, don't throw it away! Use it to enhance your soups or dressings.
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