• Slice jalapeños and hot wax peppers (removing stems), then put into the bowl of a food processor.
• Slice antohi peppers, discarding the seeds and membrane. Add to food processor.
• Roughly chop garlic cloves and add to food processor.
• Pulse food processor a few times. The mixture should resemble shaved ice.
• Transfer to a quart-sized mason jar.
• Add pickle brine, salt, and tepache (if using). Stir contents together and close lid.

Ferment

• Leave on a counter in a warm spot for 2-3 days. It will build up pressure, so be careful when opening.
• The longer it ferments, the hotter it will become. Transfer to a refrigerator when you like the taste.
• Will keep in the fridge for many months.