Directions

1Place peppers, garlic, sugar and salt in a food processor and pulse until roughly chopped.

2Transfer mixture to a clean container, cover and let sit at room temperature. A mason jar with a loose fitting lid or a clean bowl with plastic wrap will work.

3Fermentation should begin in about 2 days. When bubbles begin to form, stir your “mash” once or twice a day to combine and help settle. Continue until the mixture stops bubbling, about 6 to 8 days.

4Transfer the mash to a commercial blender, add the vinegar, and puree until very smooth.

5Strain the sauce through a fine sieve. Add xanthan gum and puree again until smooth and thick.

6Store your sauce in squeeze bottles in the fridge for up to 3 months!