1.25lbs (540g) Red Fresno peppers – Stemmed and sliced in half
1.25qt (1163g) water
3.5 tablespoons (51g) fine sea salt
1/2 cup (118ml) Garlic – Sliced thin
1/2 cup (456g) neutral oil (canola)
1/2 cup plus 2 tablespoons (150ml) white distilled vinegar
Salt to taste
- Place the peppers into 2 quart glass jars
- Dissolve the salt into the water
- Fill each jar equally with the brine
- Use a small ramekin or other item to keep the peppers submerged under the brine
- Screw on the lids loosely, label and let set from 5 to 10 days
- Everyday, you’ll want to ‘burp’ the jars by slowly unscrewing the jar lids to release the stored gas inside. You can also use an airlock top, if you don’t want to release the pressure each day. 3 tablespoons (42ml) reserved brine
- After the period of time is done, strain through a mesh strainer and reserve brine
- Add oil and garlic to a pan to toast over medium heat. Don’t let it get to brown or it will turn bitter. You want a toasted flavor.
- Once toasted, strain through a mesh strainer and reserve the oil.
- In a blender, blend the peppers, vinegar and 3 tbsp of the brine. Blend till smooth.
- Once smooth, stream in 1/4 cup of the reserved toasted garlic oil.
- Adjust for flavor, adding salt or vinegar as desired.
This uncooked hot sauce will only keep for about a month in the fridge.