Who needs sriracha when you have homemade fermented hot sauce? This hot sauce recipe is so easy to make and incredibly delicious - it's the best hot sauce in the world!
Cut off the hot pepper stems if you wish. Leave as many seeds in as you like, depending on your taste (more seeds will make it spicier).
Put the peppers, onion, and garlic into a quart jar.
Sprinkle salt into the jar.
Fill the jar most of the way with water, but leave an inch or so of space at the top.
Use a long spoon or chopstick to stir the the brine well to help dissolve all the salt. (You can alternatively cover the jar and shake everything up well).
Put a weight on top of the veggies to keep them under the brine.
Cover the jar with a clean cloth to keep the bugs out or use an airlock.
Allow to ferment for 2 weeks.
Pour the entire contents of the jar into a blender, along with a small splash of either white or apple cider vinegar, and blend until smooth.
Notes
Refrigerate the finished hot sauce in a covered jar.
Shelf life is indefinite, but it will continue to slowly ferment over time.