Ingredients:
708g Red Fresno chilies
70g garlic
21g Salt (3% by weight)
40g Brown Sugar
40g Red Miso Paste

Directions:
1. Place jalapeños, garlic, sugar, and salt in the bowl of a food processor fitting with a steel blade. Pulse until chiles are very finely chopped, stopping to scrape the sides of the bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.
2. Check the jar each day for fermentation, when little bubbles start forming at the bottom of the jar, for about 35 days. Stir contents each day, continuing to let ferment until chiles are no longer rising in volume, an additional 23 days possibly. depends on the ambient temp of where your ferment is taking place.
3. Transfer chiles to a jar of a blender, add red miso, and purée until completely smooth, 13 minutes. Transfer to a mesh strainer set atop a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push through as much pulp as possible, only seeded and larger pieces of chiles should remain in the strainer.
4. Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in the refrigerator for up to 6 months.


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