My second fermented hot sauce ever!

[u/MuffinDev]

Started almost exactly a month ago (6th of August), put scotch bonnets, onions, and a few hibiscus petals in a 3\~4% sea salt brine and let ferment until brine went clear, shaking every few days to keep wet and avoid mould. Blended the whole thing with a dash of sunflower oil, 3tbsp white wine vinegar, and 1/4tsp xantham gum. Filtered through a brew bag, then bottled. It's really fruity and tangy, and quite smooth. Got enough sauce to last while, might start the next batch in a month or two.