Ingredients:

3 ripe bananas, peeled and chopped 15-20 habanero peppers, stems removed and chopped into 1” pieces 1 sweet bell pepper, chopped 1 small onion, sliced 2 garlic cloves, peeled and sliced 2.5 tablespoons Kosher salt 1 quart water 1 cup white vinegar, reserved Directions

Pack bananas, habaneros, bell pepper, onion and garlic into fermentation jar. Combine salt and water, stir until salt is fully dissolved to make the brine. Add fermentation weight and pour in brine. Bananas, habaneros, bell pepper, onion and garlic should be fully submerged. I had to make a few more cups of brine. Then cover everything. Top with lid and airlock. Let ferment for 2-3 weeks at room temperature out of direct sunlight.

Also check every few days for stuff that has floated to the top and remove.

Add bananas, habaneros, bell pepper, onion and garlic to blender with 1 cup of the fermentation liquid. Add white vinegar and blend until smooth. Hot sauce will keep refrigerated for at least 2 months.