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Put on some gloves. This is crucial.
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Remove stems from peppers and chop into large chunks. Place in food processor bowl along with garlic, salt and sugar.
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Pulse until coarsely chopped.
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Place mixture into mason jar and cover. (I used a coffee filter and a rubber band for this.)
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Allow to ferment for about 5-7 days, stirring every so often. You should see some bubbling after about the third day.
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Transfer mixture to blender, add vinegar, and puree until smooth. This can take up to three minutes.
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Strain into small saucepan to remove seeds and chunks of pulp.
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Heat the saucepan on the stove and bring to a simmer. Continue simmering until mixture thickens, about 5-10 minutes. This took a full ten minutes for me.
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Allow to cool and store in a sealed container.