Ingredients

• 1 pound red chili peppers, stemmed and halved
• 1 oz habanero peppers, stemmed and halved
• 1/2 yellow onion, chopped
• 10 garlic cloves, divided
• 3/4 cup canola oil
• 1/2 cup Monin Yuzu Purée
• 1/4 cup rice wine vinegar
• Salt, as needed
• Water, as needed

Glass: Culinary

Glass Size: 1 quart.

Instructions

1. Sanitize fermentation equipment.
2. Add the fermentation vessel to a scale and zero out the weight.
3. Add the peppers, onions, and 5 garlic cloves to the fermentation vessel.
4. Add enough water to completely cover all the ingredients and note the total weight.
5. Remove water from the vessel into a bowl. Weigh out 2% of the noted weight in salt and add to the water, stirring until completely dissolved.
6. Add the salt water back to the vessel and use something to weigh down the ingredients (a Ziplock bag filled with water works well).
7. Add the top to the fermentation vessel and allow to ferment at room temperature for 2-3 weeks (the longer fermented the funkier it is).
8. After the fermentation is complete, strain off the water reserving it.
9. Add the vegetables to a blender and add enough of the fermentation liquid to the blender so it can be blended on high until completely smooth.​
10. In a small sauce pot, add the oil and remaining garlic and heat over low heat until the garlic is browned. Remove the garlic from the oil and allow oil to completely cool.​​​
11. Add the blended vegetables to a sauce pot and bring to a boil, simmering for 5 minutes.
12. Add the blended vegetables back to the blender and slowly drizzle in the oil on medium speed until incorporated. Add in the puree and vinegar and taste for seasoning.​
13. Store in a tightly sealed container in the refrigerator.