1 1/8 c (254g) Chile Pequin rinsed in cold water (mass taken after rinse)

6 cloves garlic chopped

2 pearl onions quartered

10g kosher salt (2.5%)

1 1/4 c (400g) Water (tap cold/room temp))


Mash the pequins in the Kimchi Fermenter. I used a glass cup. Add the garlic and onion. 

Mix the water and salt and dissolve as much as possible. 

Pour the water/salt mixture over the peppers and stir. 

Seal in the Kimchi Fermenter.

Trying for something like the Texican hot sauce I got at Brick's.
https://dixieduderanch.com/texican-hot-sauce/
Ingredients:
Piquin Pepeprs
Japones Peppers
Venegar
Garlic
Xantham Gum
Citric Acid
Salt
Turmeric
Other Spices