Fermented chili sauce

Cut the chillis, pepper, garlic & onion into chunks and add them to a large clean jar. Use a muddler to crush the ingredients up. Pour over enough water to cover the ingredients by around 2 cm. Drain the water out & weigh it. Work out what 2% of the waters weight is, than add that weight in salt. Stir well until the salt has dissolved then pour the salt water brine back into the jar.  Use one tail from the peppers to hold all the ingredients beneath the brine, otherwise you could end up with mold in the surface. Leave to ferment for up to 4 weeks, I do only 2 weeks. The warmer the temperature, the quicker the fermentation will happen. Burp the jar every couple of days to let out any gasses.  Taste the brine and when its tangy and acidic, blitz everything up until super smooth.  Fill clean sauce bottles with your hot sauce & store it in the fridge for up to 3 months. The sauce will naturally separate, so just shake before using.