Fermented Hot Sauce
4 cups chopped peppers (we use a variety depending on the season) – we also use a processor because our hands don’t like the heat! So wear gloves if you are doing it the traditional way.
1 clove chopped garlic
2 green onions chopped
2 tablespoons coarse sea salt
1 tablespoon sugar
Put all the ingredients in a processor or mix by hand
Pack into a pint jar pressing down with cabbage leaves to fill the airspace.
Seal shut for 2 weeks.
Once it has a nice vinegar taste you can add additional sweetener of your choice and/or puree for a thinner consistency. Remove cabbage leaves and refrigerate.