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Dissolve the sea salt into the filtered water to create a salt water brine, set aside
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Chop the dehydrated chipotle peppers, onion and garlic
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Place those ingredients in a small glass jar
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Smash everything down to eliminate air pockets and encourage the onions to begin to release their juices
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Pour in salt water brine until everything is submerged
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Place a glass weight on top to ensure everything remains submerged under the brine during the fermenting process
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Cover jar with airlock device or lid
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Allow to ferment at room temperature for at least 21 days
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After 21 days, drain out excess brine and reserve
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Process everything else in a food processor
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Then add the brine back in until the chipotle hot sauce reaches your desired consistency