Chef Matt Steigerwald from Rapid Creek Cidery shares his recipe for fermented hot sauce -- let it sit and ferment for 7 to 10 days, bottle, and then put it on everything!

Ingredients:

1 lb Fresno Chiles

1 - 2 Cloves of Garlic

5 g. Salt

1/2 c. Water

3/4 c Apple Cider Vinegar

1/4 tsp. Xanthan Gum