Remove stems from jalapeños and slice in half lengthwise. Remove seeds for less heat if desired.

Add jalapeños, garlic, salt, 2 tbsp vinegar, and water to a blender.

Blend on high until smooth. Adjust salt and vinegar to taste.

Transfer hot sauce to a jar and refrigerate for up to 3 months.

For deeper flavor, ferment by leaving the covered jar at room temperature for a day, then refrigerate.

For milder flavor, cook in a saucepan over medium heat until color deepens (about 2 minutes), cool, and transfer to a jar.

Experiment to find your preferred flavor!