Select fresh, unblemished peppers and chop them up. Put the chopped hot peppers and garlic in a mason jar.
Make Brine: Heat 1 cup of water with the salt, once the salt is dissolved, let the brine cool to room temperature.
Pour the Brine into the jar to cover the hot peppers and garlic.
Make sure to weight down the peppers to keep them fully submerged. (Use pickling weights, a glass weight, or a jar filled with water to keep them submerged)
Cover loosely with a lid and place somewhere cool and out of direct sunlight for 2-3 days.
Stir the brine every 1 to 2 days – this will prevent mold from growing.
Once the brine is cloudy, and it smells slightly sour after 2-3 days, put the mixture into a blender and process until smooth.
Transfer it to a clean glass jar and store it in the refrigerator, you can now put it on everything! The hot sauce will store for several months, if you see mold growing, it's time to toss it. But, we figure it is very unlikely to last that long, this stuff is GOOD!
If there is any mold, you may not have enough salt in your brine. Mold will not form on a proper brine, however, a white skim that forms on brine is not mold, it's yeast and you can scoop it out.
*Non-chlorinated, filtered, purified or distilled water is best as chlorine can affect the fermentation.