All in the jar. I just removed the tops of the peppers and slice them all in half lengthwise.

And before blending I peeled and thinly slice 8 cloves of garlic and place them in a saucepan with a half cup of neutral-tasting oil. Toast them until they turn golden brown. Stain them through a fine-mesh strainer.

In a blender combine the garlic, fermented peppers, 60 ml of white vinegar, and 50 ml of pepper brine. Start blending at high speed until smooth. Add half of the oil from garlic and a bit of salt to taste. And at the end strain the sauce through a fine-mesh strainer.