El Californio Fermented Salsa

• 5 cups (1.2 L) water
• 6¼ teaspoons (30

In a saucepan bring the water to a boil, add the salt, and stir until dissolved. Remove from the heat.

While the brine is coming to a boil, combine the chiles, carrot, shallots, and garlic in a large bowl and toss to mix evenly. Pack the vegetables into a sterilized 2-quart (2-L) Mason jar, or several smaller jars (see Note). Pour as much of the hot brine into the jar as will fit; the v