Broil / char the peppers and remove the skins and seeds.
Place all the fermenting ingredients in a blender and blend until finely chopped. Pour into a glass jar, place an airlock cap on, then screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F.
Once fermented, place all ingredients in a blender and blend until smooth. Put into a large sauce pot and bring to a simmer.
Take the jars you are using and put into a canning pot, and fill with hot water until the jars are covered. Bring the water to a light boil while preparing the below.
Put their lids in a small sauce pot and cover with water. Bring the water to a boil, then turn down to a low simmer.
Remove the jars one at a time from the canning pot, ladle the sauce into the jar wiping the rims clean. Top with a lid, use a pair of oven mitts or a towel to screw the lids on tight.
Place the filled jars back into the canning pot, making sure water covers them, and let boil gently for 7 minutes.
Remove from the water and let cool.
Notes
* I used mostly jalapeno's, with a few habernero and Indian green chilies.