• Cut stems off peppers.
• For more heat in finished sauce, keep the seeds and membranes in hotter peppers. To reduce heat, cut them out and discard or compost.
• Peel garlic and add to work bowl of a food processor or blender.
• Add salt and pickle brine or whey to work bowl.
• Add peppers to work bowl. Pulse until you reach the consistency of pickle relish or salsa.
• Transfer contents to a quart-sized jar. Secure with a fermentation airlock device, or cover with a swatch of clean cloth or a paper towel. Secure with mason jar ring.

Fermentation

• Ferment for anywhere from 3 weeks to 6 months.

Post-Fermentation

• If yeast or mold formed on top, wipe, scrape, or scoop off the top layer.
• Drain and reserve the brine from the pepper solids.
• Add solids to a food processor or blender. Blend until smooth (up to 5 minutes depending on speed and power of your device).
• Adjust the final consistency with the reserved fermenting brine or distilled vinegar, and adjust the flavor by adding salt to taste.
• Dispense into upcycled sauce bottles. Store at room temperature or in refrigerator. Keeps for many months.