1-First, roughly chop the jalapeno peppers, carrots, and garlic, then pack them into a large jar, leaving at least 1 inch of headspace to allow for expansion. Mix 1 quart of unchlorinated water with 3 tablespoons of sea salt to make a brine, and pour it over the mixture, pressing down to keep everything submerged. This step is crucial for successful fermentation.

2-Fermentation Process: Seal the jar and ferment it away from direct sunlight at 55-75°F for a minimum of 1 week. Burp the jar daily or use an airlock to release gases, and continue for 1-2 weeks or longer until the brine turns cloudy and acidic. During this time, keep the solids submerged with weights to prevent spoilage and ensure even fermentation.

3-After fermentation, pour the contents and brine into a pot, add the remaining ingredients like apple cider vinegar, Mexican oregano, ancho chili powder, salt, and cumin. Bring it to a quick boil, then reduce the heat and simmer for 15 minutes to blend the flavors. Once cooled, process the mixture until smooth in a blender or food processor.

4-Finishing Touches: Store the sauce in sterilized jars, refrigerate it, and let it rest for at least a week to deepen the taste. For a non-fermented variation, skip the fermentation and simply process all ingredients with the vinegar and 1/2 to 1 cup water in a pot, then boil and simmer for 15 minutes before cooling and processing. Straining is optional if you prefer a thinner consistency.