Fermented Peppers for Hot Sauce

Ingredients:

• 1qt of water

• 3 tbsp of salt

Directions:

1. Cut the stems off the peppers (for longer ones like jalapenos, cut into several slices).

2. Put the peppers into a jar, then pour the brine over it, making sure everything is covered.

3. Let ferment in a cool dark place (55-70F) for 1-2 weeks. Make sure to reserve the brine from the jars later to use when making hot sauce.

Notes:

• 0.75 tablespoons of salt per cup of water