Wash your fermentation equipment, including the jar, weight, and lid with hot water and soap.

Wash and chop the peppers, onion, and pineapple (wear gloves if you are sensitive to peppers).

Crush and peel the garlic.

Place your kitchen scale on the counter. Turn it on and set it to weigh in grams. Place a mixing bowl on your kitchen scale and tare/zero the scale.

Measure out the designated amounts of habaneros, bell peppers, onions, pineapples, and garlic.

Remove the bowl from your scale and set it aside. Place your empty, clean mason jar on the scale, and tare/zero the scale. Ensure your scale is still set to grams, and add the designated amount of filtered water to your mason jar.

Place a small bowl on your scale and tare/zero the scale. Weigh out the sea salt. Then add the salt to the jar with the water. Stir until all the salt is fully dissolved.

Add the peppers, onion, pineapple, and garlic into the mason jar with water. You will need to mash the peppers into the jar with a tamper or spoon to pack them in; as you do, the brine will come up.

Place your fermentation weight in the jar, ensuring that all the pepper pieces and the weight are fully submerged in the liquid.

Secure the lid to the jar and ferment at room temperature for 5 to 6 weeks.

After fermentation, add all of the fermented peppers, garlic, and brine to a blender with the sugar (or pineapple juice/honey) and vinegar. Blend on high until smooth.

Scoop everything from the blender into a pot and simmer for about 10 minutes.

Place a colander over a large bowl and strain the sauce. You can mash the pulp in the colander with a spoon to get all the juices out.

Return the strained liquid to the same pot and cook for 10-15 more minutes at a simmer with regular stirring until it reduces down and thickens a bit.

Using a funnel, bottle the sauce. Wait to cap the bottle until the sauce cools down a little.

Store in the refrigerator. Use within a year for the best flavor.