1 1/2 pounds (680 g) peppers of your choosing
6 cloves garlic, peeled
4 cups (947 ml) filtered water
4 teaspoons (16 g) sea salt
1/3 cup (78 ml) apple cider vinegar
1 tablespoon honey or maple syrup, optional

Instructions
For the Fermented Version
- Place the peppers and garlic in a clean wide-mouth quart canning jar. Set aside.
To make the brine, heat the filtered water and sea salt in a medium saucepan until the salt has dissolved completely. Let cool to room temperature.
- Pour the brine over the peppers and garlic, completely submerging them. If you run out of brine, you can make more by mixing 1 cup of warm filtered water with 1 teaspoon of sea salt.
- Fit the jar with a fermentation lid or cheesecloth secured with a rubber band (see notes on weighing down the peppers if using cheesecloth). Place in a warm, dark spot for 5-7 days, or until the brine looks cloudy and small bubbles begin to appear when you tap the side of the jar (see picture). Make sure the peppers stay submerged under the brine during the entire fermentation process to prevent mold-growth.
- When the fermentation time is up, strain the brine, reserving it. Place the fermented peppers and garlic in a blender, and add in 1 cup of the brine, plus the apple cider vinegar, and honey or maple syrup, if using. Blend until completely smooth, adding in additional brine to reach the desired thickness.
- Transfer to a bottle and store in the fridge for 3-6 months.

For the Quick Cooked Version
- Combine the peppers, garlic, 2 cups of water, 2 teaspoons of sea salt, apple cider vinegar, and honey or maple syrup, if using, in a medium pan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the peppers and garlic have softened.
- Pour mixture into a blender (making sure to leave the cover vent open, but covered with a kitchen towel) and blend until very smooth.
- Transfer mixture to a squeeze bottle and store in the fridge for 2-3 weeks.