- 300 grams hatch chiles
- 30 grams garlic
- 50 grams white onion
- 10 grams cacao powder
- 28 grams sea salt
- 400 grams water
- At 1x, this recipe works best with a 32-ounce jar.
- Add the cacao powder, salt, and half the water to a small saucepan and heat over medium heat until it simmers. Stir continuously until the cacao powder and salt are dissolved. Set aside.
- Wash your fermentation equipment, including the jar, weight, and lid.
- Wash your chiles and chop them into halves or rings. Peel and chop the onion and garlic.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams. Place your jar on the scale and tare/zero.
- Add the designated amounts of chiles, garlic and onion to the jar. Add in the the salt/cacao water, and remaining water.
- Place your standard mason jar lid on the jar, and secure it. Shake the jar for 2 minutes.
- Remove the standard mason jar lid. Place your fermentation weight in the jar, making sure to submerge all of the pepper pieces and weight fully in the liquid.
- Secure the jar lid to the mason jar.
- Ferment for 4 to 5 weeks.
- After fermentation, remove the fermentation weight. Strain the chiles, onion, and garlic from the brine, reserving all the liquid.
- Add the peppers, garlic, and onion to a high-speed blender.
- Blend on high, slowly adding small amounts of reserved brine into the blender until it blends easy and the desired consistency is reached. You can also add vinegar to balance out the flavor.
- Store in an airtight container in the fridge. Separation is natural; shake to combine before using. Use a spoon to sprinkle over your food.
