Fermented Dill Pickle Hot Sauce (Tangy and Spicy)

Ingredients

• 12 oz (340 g) jalapenos, stems removed and roughly chopped
• 4 oz (115 g) serrano peppers, stems removed and roughly chopped
• 1/2 medium yellow onion, chopped
• 6 garlic cloves, sliced
• 1 teaspoon dried dill or 2 tablespoons chopped fresh dill
• 1/2 teaspoon yellow mustard seed
• 2 cups (480 ml) chlorine-free water
• 1 tablespoon fine sea salt
• 5 large dill pickles, roughly chopped
• 3/4 cup (180 ml) dill pickle brine, plus more as needed
• 1/4 cup (60 ml) distilled white vinegar
• 1/4 to 1/2 cup (60-120 ml) reserved fermentation brine, as needed
• 1/4 teaspoon sugar, optional, to round the acidity