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Dissolve the sea salt into the filtered water to create a salt water brine, set aside
Chop the dehydrated chipotle peppers, onion and garlic
Place those ingredients in a small glass jar
Smash everything down to eliminate air pockets and encourage the onions to begin to release their juices
Pour in salt water brine until everything is submerged
Place a glass weight on top to ensure everything remains submerged under the brine during the fermenting process
Cover jar with airlock device or lid
Allow to ferment at room temperature for at least 21 days
After 21 days, drain out excess brine and reserve
Process everything else in a food processor
Then add the brine back in until the chipotle hot sauce reaches your desired consistency