How to Make Fermented Green Hot Sauce

This is a great fermented hot sauce using a blend of peppers, garlic, and cilantro. The result has a nice lactic sourness, a swift initial kick that fades into a light garlic and cilantro finish. Delicious on many foods, this is a fantastic everyday hot sauce!
The recipe:

1lb jalapeno peppers
1lb Anaheim peppers
1/4lb habanero peppers
6 large garlic cloves

Half and cut off stems of jalapenos and Anaheims
Half and cut off stems of habaneros, removing seeds
Pack into sanitized 2L mason jar
Fill jar with brine (dissolve 25g/3tbs sea salt in 1000mL/4 cups warm water)
Place lid on loosely or, ideally, a lid with an airlock.
Ferment in warm location for around one week.
Drain and reserve brine.
Blend peppers with 1 cup fresh cilantro, ¼ cup apple cider vinegar, and 1 cup brine.
Bottle and refrigerate! Should last around a year in the fridge.

Get Star San for sanitizing your jars: https://amzn.to/3UcUACR
Here's a similar mason jar funnel: https://amzn.to/4bbuF5r
A great airlock and fermentation weight combo: https://amzn.to/3UzFqZG