Fermented Green Hot Sauce

subheading: Ingredients:

4 cups filtered or distilled water (to make 4% brine)

2.5 TBSP additive-free salt (38g)

2 lbs. green hot peppers (This featured batch was 50% green Serrano peppers, 30% green Habaneros, 10% Chilaca and 10% Poblano; the brine and non-pepper veggies will dilute the heat significantly, so if you want a very hot sauce, you should start with very hot peppers like serranos and habaneros. For a mild sauce, you can use jalapenos only.)

1 lb. fresh tomatillos, halved

1 medium onion, sliced into thick rings

½ to whole head of garlic, as desired, peeled (~25 to 50g)

subheading: After the ferment;:

2 cups reserved ferment brine

½ cup white distilled vinegar

whole bunch of cilantro

½ tsp black pepper

1 tsp ground coriander

Juice of 2 limes

Optional: 1 tsp Hatch chile powder

Optional: 1 tsp Mexican oregano

Directions at insaneinthebrine.com

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