• 30-40 red, ripe Jalapeños or Cayennes, stems removed
• 6 cloves garlic, peeled
• 3 tablespoons brown sugar
• 1 tablespoon sea salt
• 1 cup distilled white vinegar

1. Place peppers, garlic, sugar, and salt in a food processor and pulse until everything is finely chopped.

2. Transfer mixture into a clean, sterile glass jar and cover with plastic wrap and a loose-fitting lid. Let stand at room temperature.

3. Stir contents each day briefly and replace plastic wrap and loose lid. Continue leaving at room temperature for 7 days, checking to make sure the fermentation gases are escaping through the loose-fitting lid.

4. Pour the fermented chiles into a blender, adding the vinegar and blend until the sauce is smooth. If too thick, add a bit more vinegar.

5. Pour the mixture into a non-corrosive saucepan and bring to a boil, then reduce to a simmer, cooking until the sauce begins to thicken, about 10 minutes.

6. Let cool, then transfer to a sterilized glass container and store in the refrigerator for up to 6 months.