Jonathon it’s a really easy process that would be easier to understand watching the YouTube video I did but I see where’re not supposed to share like that.
Ingredients you’ll need:
1.25lbs (540g) red fresno peppers
1.25qt (1163g) water
3.5 tablespoons (51g) fine sea salt
8 cloves garlic
1/2 cup (118ml) neutral oil (canola)
1# (456g) fermented peppers (you can leave the seeds on or off)
1/2 cup plus 2 tablespoons (150ml) white distilled vinegar
3 tablespoons (42ml) brine
salt to taste
This is the recipe but I didn’t follow it completely. Cut the tops off the chilies, slice them in 1/2 & put into qt. mason jar for about a week until they stop producing fermenting bubbles. Drain & save liquid, run chilies thru blender & complete the process adding the garlic, vinegar, oil, & brine. Blend till smooth, strain to remove chunks (I’m saving mine to add to something) & bottle for storage.