Basic recipee peppers onion garlic and salt and lemon juice i sugest 4 garlic cloves 1/2 onion 1 table spoon of himalaya salt per quart peppers used wer bell pepper serano pepper jalepeno pepper chilli pepper tobasco pepper habanero pepper and ghost pepper roast peppers onions and garlic for 35 minuts on broil or until partialy charred blend until puree'd stir in 2 table spoons lemon juice ladle into jars but do notfill jars more than 2/3 full to prevent from bubbling over and do not screw on a lid ...the jars will preurize and it will spew out when you open stir daily this is very important you can use a vynel glove for the lid during fermintation process fermintation will take from an hour up to 24 hours to start and may take 30 days to complete based on tempatures at any point you can refridgerate to retard the fermintation but even in the refridgerator do not screw lids on feel free to ask a question ... https://www.youtube.com/watch?v=C4KrVNAhaVY

... https://www.youtube.com/watch?v=i79Ghk-2wXg