Hot sauce test run #1: Habenero & Thai Garlic. Day 1

Run down of our test run of hot sauce before we use ingredients from our garden. Didn’t record it but the process is simple to this point. About 450 g of various peppers with shallots and garlic cloves chopped coarsely I’m processor with 1/2 c water and 2 tsp salt. Give that 48 hours at room temperature then mix in 1/2 cup apple cider vinegar then ferment 7 days at room temperature then blend and strain and season to desired end product. The Thai garlic is similar but only about 226g of peppers and will only get 1/4 cup of cider vinegar. More info in the next video after 48 hours of ferment.