225 Gram Stemmed and halved Chillies, Jalapenos, Green 2 Clove Garlic 2 1/2 Cup Water, Filtered 2 Tablespoon Salt, Sea 1/4 Cup Honey 1/4 Cup Vinegar, Apple Cider 1/4 Cup Reserved from ferment stage Brine 1/8 Teaspoon Cumin
Ferment stage: 1. In a clean jar combine the jalapenos and garlic 2. In a separate container, make a brine by combining the water and salt 3. Place a fermentation weight on top of the jalapenos and garlic and pour in the brine, leaving about 2 cm of headspace. Store in cool dark place out of direct sunlight for 10 days. Burp daily if required. Sauce Stage: 4. Once the ferment stage has completed, strain the ferment, keeping 1/4 cup of the brine. Combine the fermented jalapenos and garlic, along with the reserved brine, honey and cumin seeds and blend until completely smooth 5. Keep the sauce refrigerated for about 1 year