This is a really small batch made with some red (maybe Thai?) chilis from the garden and a few jalapenos from Dad's garden.

First time trying a vacuum sealed hot sauce, and I'm not sure how long I'll let it ferment, or if it will even ferment at all. Keeping it simple with just chilis, fresh garlic, and salt. Some of the chilis were dried out on the plant, so they might not be the freshest peppers.

Similar to the previous Chili Oils but with dehydrated garlic chips added to the mason jar with the chili flakes.

Similar to: Sichuan Chile Oil w/ Shallot (ChiliOil2)