Dissolve the sea salt into the filtered water to create a salt water brine, set aside

Chop the dehydrated chipotle peppers, onion and garlic

Place those ingredients in a small glass jar

Smash everything down to eliminate air pockets and encourage the onions to begin to release their juices

Pour in salt water brine until everything is submerged

Place a glass weight on top to ensure everything remains submerged under the brine during the fermenting process

Cover jar with airlock device or lid

Allow to ferment at room temperature for at least 21 days

After 21 days, drain out excess brine and reserve

Process everything else in a food processor

Then add the brine back in until the chipotle hot sauce reaches your desired consistency