1-First, rinse and dry the red chili peppers thoroughly, removing stems but keeping seeds for extra heat. For the fermented version, chop the peppers and pack them into a jar with at least 1 inch of headspace; prepare a brine by mixing 1 quart of unchlorinated water with 3 tablespoons of sea salt, then pour it over the peppers to cover them completely.

2-Second, if fermenting, seal the jar and let it sit away from direct sunlight for 1 to 2 weeks at 55-75°F (13-24°C), burping it daily to release gases. For the non-fermented version, combine the chopped peppers, ½ to 1 teaspoon salt, and ½ to 1 cup white wine vinegar in a pot.

3-Third, bring the non-fermented mixture to a quick boil, then reduce heat and simmer for 10 minutes to soften the peppers. After fermentation in the other method, transfer the peppers and brine to a pot, add ½ to 1 cup white wine vinegar, and simmer for 15 minutes.

4-Fourth, cool the mixture slightly after simmering. Fifth, blend until smooth, adding water as needed for the non-fermented version to adjust consistency. Sixth, for a thinner sauce, strain out solids. Finally, transfer to sterilized bottles or jars and store, keeping in mind the fermented version yields about 2 cups and takes 10 minutes prep plus 1-2 weeks fermentation, while the fresh one is ready in 25-30 minutes total.