>½ pound red serrano peppers, stems cut off
>⅓ cup water
>4 cloves garlic, peeled
>3 tablespoons light brown sugar
>1 tablespoon kosher salt
>½ cup distilled white vinegar
Place jalapeño and serrano peppers into a blender with water, garlic, brown sugar, and salt.
Pulse several times, them blend until smooth.
Transfer puree into a large glass jar or pitcher.
Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring and scraping down the sides once a day.
The mixture will begin to bubble and ferment.
Rewrap after every stirring and return to a cool, dark place until the mixture is bubbly.
Pour fermented mixture back into the blender; add vinegar and blend until smooth.
Strain mixture through a fine-mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce.
Discard remaining pulp, seeds, and skin left in the strainer.
Transfer sauce into a small saucepan; bring to a boil over medium heat, stirring often, until reduced to your desired thickness, about 5 to 10 minutes.
Let sauce cool to room temperature.
The sauce will thicken a little when cooled.
Transfer sauce to jars or bottles and store in the refrigerator.
