La vic sauce

Quick Summary: This recipe details how to create a creamy, emulsified orange hot sauce using fermented red peppers, a large amount of raw garlic, and a slow oil-drizzling technique similar to making mayonnaise.
Source: Traditional

>> servings: 2
-- This recipe requires pre-fermented peppers. The original text provides the following method:
-- 1. Prep @red peppers{1%lb} (jalapeños or Fresnos) by washing, stemming, and chopping.
-- 2. Pack peppers into a #1-quart mason jar{}, leaving 1.5 inches of headspace.
-- 3. Make a 3% brine by mixing @non-chlorinated water{2%cups} with @kosher salt{1%tbsp}.
-- 4. Pour brine over peppers until fully submerged. Use a #fermentation weight{} to keep them down.
-- 5. Loosely screw on the lid and ferment in a cool, dark place for ~{7-14%days}.
-- 6. Once tangy, tighten the lid and move to the refrigerator.
 
Toast the @dried chiles de arbol{4} in a #dry skillet{} over medium heat for ~{30-60%seconds} until fragrant.
 
Add the thoroughly drained @fermented red peppers{12%oz}, roughly chopped @white onion{1/2%medium}, raw @fresh garlic{15-20%cloves}, toasted chiles, @white vinegar{1%tbsp}, a @lime juice{1%splash}, @agave sweetener{1%tsp}, a @salt{1%pinch}, a @paprika{1%pinch}, and a @nutmeg{1%pinch} to a #blender{}.
 
Blend on high speed for a solid ~{1-2%minutes} until it is a velvety purée.
 
Drop the blender speed to medium-low. With the blender running, start adding the @grapeseed oil{3/4-1%cup} one drop at a time.
Once the mixture starts to turn opaque and thicken, upgrade to a very thin, steady stream until all the oil is incorporated. The sauce will lighten in color and thicken to a loose mayonnaise consistency.
 
Taste for salt. Transfer the sauce to a #jar{} and chill in the #refrigerator{} to set and stabilize the emulsion.