Ghost pepper sauce

GHOST PEPPER HOT SAUCE
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Step 1: get the peppers sorted
8-10 ghost peppers
1 large red bell pepper
10 cloves garlic
10 red and orange sweet peppers
PUT ON SOME GLOVES
Chop the peppers and garlic into small pieces, place them all in a jar.
Step 2 : the brine
Bring 200 ml water to a boil, once boiled cook down to room temperature. stir in and dissolve completely 1 tablespoon of salt and sugar. Add this brine to the peppers and ensure all they all covered and below the fluid level.
Step 3: the fermentation
Cover the jar and store it in a cool dark place for 5-7 days. Once a day open the jar and give the mix a stir.
Final step
After the fermentation is complete it’s time to finally blend the sauce. Strain the brine from the peppers, so not discard the brine we shall use it to adjust the consistency of the sauce.
In a blender add the peppers, pour in 40 ml of apple cider vinegar. Blend adding the brine mixture as required to thin the sauce.
Finally bottle the sauce and store in cool dark place for up to 3 months and up to 6 months in a refrigerator.
Enjoy!!!

[@stuartstudebaker8935]

why do people post things like this without any details just a waste of my time