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Cut up the chilies and tomatoes and add them to a container
Fill the container with water until all the chilies and tomatoes are covered, and note the total weight
Pour the water back into a bowl and add 2% of the total weight in salt, then mix the salt into the water
Add the salted water back to the chilies and tomatoes
Use a fermentation weight to keep everything submerged
Ferment at room temperature for about 2 weeks, tasting the brine periodically
Strain out the brine, reserving it
Add the solids to a blender and blend until smooth
Add fresh mango, garlic, and some of the reserved brine to the blended solids to taste and thin it out
Add apple cider vinegar and rice vinegar to taste
Bottle the finished hot sauce
The remaining brine can be kept as the start of a forever ferment or used as a spicy pickle brine