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Begin by slicing the hot peppers in half and crushing the garlic cloves.
Combine all the ingredients in a jar.
Dissolve the sea salt and sugar in the water, then pour this mixture into the jar and shake well.
Allow the mixture to ferment for 2 weeks, remembering to open the jar daily to release any built-up gas.
After 2 weeks, open the jar, squeeze the peppers, and give the contents a good stir.
Let it ferment for another 2 weeks, continuing to open the jar daily to release gas.
Once the fermentation period is complete, strain the liquid and set it aside.
Transfer the remaining contents of the jar into a food processor and blend until smooth.
Gradually add the strained liquid until you reach your desired thickness.