Ingredients:
For 32 servings:
1 lb green hot peppers (jalapeno and serrano) 
½ medium yellow onion 
6 garlic cloves 
½ teaspoon mustard seed 
1 teaspoon dried dill
2 cups water (room temp) 
1 tablespoon sea salt 
2 cups dill pickle brine (divided) 
5-10 large dill pickles
¼ cup white vinegar 
½ teaspoon xanthan gum (optional) 
Instructions:
Prepare for Fermenting:
Wash a fermentation vessel with soap and hot water. Set aside to dry. 
Dice and Mix:
Coarsely dice the peppers, onion, and slice the garlic. Add to the vessel with dill and mustard seed.
Make Brine:
Dissolve sea salt in room temp water and pour over the ingredients until just covered. Add more brine if needed.
Ferment:
Weigh down the ingredients and secure the lid tightly. Ferment for 7-14 days, checking daily. 
Blend:
Once fermented, strain and blend the vegetables with dill pickles, reserved brine, vinegar, and pickle juice until smooth. Add xanthan gum if desired.
Adjust Flavor:
Add more brine, vinegar, or pickles to taste. Optionally, strain through a fine mesh sieve.
Store:
Transfer to jars or bottles and store in the refrigerator for up to 12 months. 
Prep Time: 15 minutes | Fermenting Time: 10 days | Total Time: 10 days 30 minutes | Kcal: Approximately 12 kcal per serving
