Put the chiles, onion, garlic, and lemon juice, in a blender or food processor, and process to a paste consistency. The mixture will be juicy and thick.
Press the paste into a wide mouth pint jar. More brine should release as you press the veggies, so that you can see brine above the mixture.
Place a fermentation weight in the jar, to keep the paste beneath the brine. Add a fermentation airlock, or loosely affix the lid.
Set aside to ferment at room temperature for 7-15 days.
You can start to test the ferment on day 7. It’s ready when it reaches a perfect blend of spicy-hot with sour undertones.
After fermentation is complete, secure a lid of the jar and store in the refrigerator. It should keep in the fridge for 6 months, but you’ll find ways to use it up before then.
Dollop it in soups, or use it to spike the flavor in sauces and spreads. It’s excellent on bbq, too.
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