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.