Finely chop approximately 10 cloves of fresh garlic and 4-6 hot peppers as per your heat preference. Set these aside.

In a large mixing bowl, combine the chopped ingredients with sea salt and filtered water. Stir to dissolve salt.

Transfer the mixture into a clean quart-sized glass jar, leaving space at the top for bubbling gases. Cover loosely.

Ferment in a cool, dark spot at room temperature for 5 to 14 days, tasting periodically to monitor flavor.

Blend the fermented mixture in a blender until smooth, adding more filtered water if needed for consistency.

Transfer the final sauce into a clean bottle, seal tightly, and store in the refrigerator.