Fermented Hot Sauce

Peppers (any)
Garlic (as much as you like)
A little bit of onion, if you want.

Place in covered crock (or other means) with 3.6% salt brine (2T salt/Quart Water). 7-10 days. Remove. Separate the peppers and the brine.

Blend the peppers. Add some brine back in until it is the right consistency. Add a little vinegar if you like, too.

Store in the fridge. Eat. Delicious.