1- Chop the peppers and pack them into a jar, leaving about 1 inch of headspace to allow for expansion.

2- Mix the unchlorinated water and salt to prepare a brine, then pour it over the peppers until they are fully covered.

3- Ensure the peppers stay submerged to avoid spoilage, then seal the jar and place it in a cool, dark spot with temperatures between 55-75°F (13-24°C).

4- Ferment for at least one week, burping the jar daily to release gases as needed.

5- After 1 to 2 weeks, when the brine looks cloudy and acidic, transfer the peppers and brine to a pot.

6- Add the white wine vinegar, bring to a boil, and simmer for 15 minutes.

7- Cool slightly, blend until smooth, strain out solids, and bottle the sauce for storage.

8- Combine the chopped peppers, salt, and white wine vinegar in a pot.

9- Bring the mixture to a boil, then simmer for 10 minutes to soften the peppers.

10- Cool the mixture, blend until smooth, and add water if you need to adjust the consistency.

11- Strain out solids and bottle the sauce right away.