Fermented Hot Sauce

1. Chop Fresno chilis finely in a robot coupe.
2. Place chilis in a Cambro and add the brine. Cover and let ferment for at least 2 months in an area that maintains a temperature of 65-75°F.
3. Check the brined chilis daily to ensure there is no mold growth. After two months, pass the chili mixture through a chinois. Keep the chili pulp.
4. Add the strained liquid to mason jars and ensure you are using airlocks on the lids. Ferment for another 2 months or until it reaches your desired flavor profile.
5. Once it has finished fermenting, add ½ cup kosher salt. Still well.

Procedure for fermented chili salt:

1. Dehydrate the fermented chili pulp.
2. Blend it in the robot coupe with kosher salt.