Soften chile peppers to ensure they are ripe and aid in fermentation. Place clean peppers on a baking sheet and bake in a 200-degree Fahrenheit oven for about an hour or until slightly softened but not cooked through. Set aside to cool.

Once softened gently pull-on stems to remove stems and place peppers in a large bowl. Sprinkle with salt and massage to bruise the peppers but leave them mostly intact.

Transfer salted peppers and any extracted liquid into a sterilized 1 quart wide-mouth glass jar or fermentation vessel. Reserve the peppers that do not fit to be used later.

Fill pepper jar with water to fully submerge. Place a clean cloth or a fermentation lid on top of the jar to allow gases to escape while keeping out dust then secure the cover with a rubber band or jar ring.

Store in a cool, dark place away from direct sunlight. After a day or two the jar will begin to fizz, and the peppers will shrink. At this point add reserved peppers and cover again to continue fermenting.

Allow the chiles to ferment for at least 1 week adding water as need to keep the chiles submerged. You can ferment two weeks or longer if desired. The flavor will become less sweet and tangier the longer the mixture ferments.

Transfer fermented peppers and a little of the brine to a blender or food processor. Blend until smooth. Then strain through a fine mesh strainer or cheesecloth, if desired. Or leave the seeds in the fermented pepper mash to add texture and spice and help thicken hot sauce. Place pepper mash in the refrigerated to slow further fermentation.

When ready to make hot sauce simmer sugars and vinegar over low heat until sugar is dissolved. Set aside to cool.

Blend fermented pepper mash, cooled vinegar mixture and garlic cloves in blender or food processor until smooth.

Transfer fermented hot sauce to sterilized glass bottles or jars.

Store refrigerated and use within 6 months.