Wash the peppers

Cut off stems

Combine all ingredients in food processor and mix into a paste

Scoop into a mason jar (I used 1 1/2 pint jar but use what you have)

Put the lid on and leave at room temperature for 5-7 days

Once fermented, strain using a strainer (if the holes are big, you may want to use cheesecloth too)

Transfer the liquid to smaller bottles if desired.

Store in refrigerator or in cold storage such as a root cellar.