What makes this sauce hot is the Trinidad scorpion and habanero peppers from my backyard. You can use anything you want, the ratio here is very hot, you can start with half or make it hotter.
I use the dark red, meaty cubanelle peppers to get the volume, taste and color. You can use Fresno or Cayenne peppers but then becomes even hotter, up to you. Adding tomato paste or sundried tomatoes gives color and more fruitiness. The dried peppers add a bit smokiness and fruitiness too.
Ingredients
5 dried chili guajillo or 2 dried ancho - seeded
2 dark red sweet cubanella peppers or red Fresno or cayenne - seeded
2 tablespoons organic tomato paste or 5 sundried tomatoes
5 Trinidad scorpion peppers
5 habanero peppers
10 garlic
2 cups filtered water
4 teaspoons kosher salt or 2.5 teaspoon sea salt (12 gram) - brine ratio is %2.5 of water ( 25 gram for 1000 )
Directions
Using pair of gloves, remove the stems, and seed the peppers - except scorpions and habaneros leave their seeds
Roughly chop the dried peppers and place them into the jar - dry ingredients should stay in the bottom so that they wont float
Add the tomato paste or 6-7 chopped sundried tomatoes
Cut the hot peppers in half and add to the jar
Chop the garlic roughly and sprinkle between layers
Lastly chop the cubanelle peppers in half to one inch and add to the jar
If you have a red beet cut a thick slice with a hole in the middle and use as a fermentation/pickle weight to keep the ingredients submerged. If not either use a pickle weight or half an onion (cut a hole in the middle )
Mix water and salt - either kosher or sea salt until dissolve and pour over the ingredients leave one inch from the top
Use a fermentation lid to close the jar - they allow CO2 to escape and block air coming into prevent molding
Leave in a dark place for 2 weeks, check once in a while
Strain the peppers and save the pickle juice, you can drink that as prebiotic, or to add to the sauces, soups etc to give a kick
Discard beet and onions if you use them
Place the peppers and garlic into food processor or any type of mixer
Add 3-4 oz organic apple cider vinegar and mix all ( i used tarragon apple cider vinegar I made). If you want to make the sauce more runny add one oz at a time either vinegar or the pickle juice
After I tasted the sauce I added 1 tablespoon oregano, 2 tablespoons smoked paprika, 1 tablespoon ground blackpepper - but it's up to you
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