Start by washing your Fresno chiles thoroughly. Remove the stems and, if you prefer a milder sauce, you can remove some of the seeds. If you like it hot, leave them in. Cut the chiles into smaller pieces to help with the fermentation process.
In your large glass jar or fermentation crock, combine the chopped chiles, peeled garlic cloves, and kosher salt. Mix well to ensure that the salt is evenly distributed.
Cover the jar with a clean cloth or a loose lid to allow gases to escape while preventing contaminants from entering. Place the jar in a cool, dark place for about 5 to 7 days. Check it daily, giving it a gentle shake to mix the contents.
After the fermentation period, transfer the contents to a blender. Add the distilled white vinegar and blend until you achieve a smooth consistency.
Taste your sauce and adjust the flavor as needed. If you prefer more tang, add a bit more vinegar or salt to enhance the flavor profile.
Pour the blended hot sauce into bottles or jars. Seal them tightly and store in the refrigerator. The flavors will continue to develop over time!
