Fermented Hot Sauce

1. Stage

In a food processor, pulse chiles and garlic until finely chopped, 15 to 20 pulses (you may have to do this in batches). Transfer chile mixture to a large, tall, food-safe container with an airtight lid. Stir in salt. Mash down on chile mixture to remove as much air as possible.

2. Stage

Cover and store away from sunlight where the temperature will remain between 55° and 75° for 7 to 10 days. Pressure will build from the gases released from the mash in the fermentation process, so be sure to “burp”, or open, the container once a day.

3. Stage

After 7 days, taste the mash. If it's spicy and pleasantly sour (think kimchi), transfer mash to a blender (if it's not, close and continue to ferment, tasting once per day). Add vinegar and sugar and blend until smooth. Strain mixture through a fine-mesh sieve set over a bowl, pushing on solids with a spatula to extract all the liquid.

4. Stage

Transfer sauce to a bottle and refrigerate up to 1 month.