On a scale of 1-10, how hot do you like your hot sauces? Comment below and let us know.RECIPEIngredients:1 lb chilli peppers, seeded and sliced in half1 habanero pepper, seeded and sliced in half1 red bell pepper, seeded and sliced in half6 garlic cloves, crushed and sliced in half1/2 an onion, cut into thirdsSea SaltWarm water3 tbsp apple cider vinegar3 tbsp sugarSteps:1. 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.2. 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. 3. 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. 4. 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. 5. 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.___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade
