Hot Sauce
Ingredients
1 pound fresh Chilies (such as jalapeño, Serrano, Fresno, or habanero; use one variety or mix and match), de-veined and seeds removed
2 tablespoons Sea Salt
1½ cups Raw Coconut Water Vinegar
Directions
1. Pulse chilies and salt in a food processor until a coarse purée forms
2. Transfer to a 1 quart glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly
3. Stir in vinegar and loosely screw on lid
4. Let chili mixture stand at room temperature for at least 1 day and up to 7 days
Taste it daily; the longer it sits, the deeper the flavor becomes
5. Purée mixture in a food processor or blender until smooth, about 1 minute
6. Place a fine-mesh sieve inside a funnel
7. Strain mixture through sieve into a clean glass bottle
Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use
Note: Can be made up to 4 months ahead. Keep refrigerated.