Place peppers, garlic, sugar, and salt in a food processor and pulse until roughly chopped.

Transfer mixture to a clean container, cover and let sit at room temperature. A mason jar with a loose fitting lid or a clean bowl with plastic wrap will work. Fermentation should begin in about 2 days.

Hatch Chile Sriracha 1 Lbs Roasted Hatch Chili 1/2 Lbs Red jalapeños, stems removed and roughly chopped 4 garlic cloves 1/8 Cup sugar 1/8 Cup Brown Sugar 1-2 Tsp Salt ½ cup distilled white vinegar 1 teaspoons xanthan gum Place peppers, garlic, sugar, and salt in a food processor and pulse until roughly chopped. Transfer mixture to a clean container, cover and let sit at room temperature. A mason jar with a loose fitting lid or a clean bowl with plastic wrap will work. Fermentation should begin in about 2 days. When bubbles begin to form, stir your “mash” once or twice a day to combine and help settle. Continue until the mixture stops bubbling, about 6 to 8 days.

Transfer the mash to a commercial blender, add the vinegar, and puree until very smooth.

Strain the sauce through a fine sieve. Add xanthan gum and puree again until smooth and thick.

Store your sauce in squeeze bottles in the fridge for up to 3 months!