Green Jalapeño Fermented Sauce

• 20 green jalapeño peppers, stems removed
• 6 cloves garlic
• 1 small onion, quartered
• 3 tablespoons sea salt
• 2 cups filtered water
• 1/4 cup apple cider vinegar (added after fermentation)
• 1 teaspoon cumin (added after fermentation)

Instructions

1. 1Roughly chop peppers, garlic, and onion. Pack into clean jar. Dissolve salt in filtered water and pour over vegetables. Weight down to keep submerged. Cover with cloth or fermentation lid. Ferment at room temperature for 10-14 days. Taste after 10 days. When tangy and funky, blend with vinegar and cumin. Simmer 5 minutes to halt fermentation. Bottle and refrigerate for up to 6 months.

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