3 oz dried chili de arbol 20g.garlic cloves 12g.salt 2 cups water 1/4 cup acv. Cover peppers and garlic with boiling water. Let soak 3 hrs. Drain, blend with the water, salt and acv. Ferment for a week or more. Process and hot fill for shelf stable. I'm kind of new to fermenting and hot sauce making. Can you get a ferment going with those dried peppers? Isn't the salt content low? Put the acv in after fermentation. Looking for a good mex. style hot sauce and found this.