Fermented Hot Sauce

• 2 garlic cloves, peeled
• 1 pound (455 g) Fresno chiles, stemmed and seeded

In a food processor, pulse the garlic until roughly chopped, then add the chiles, sugar, and salt. Buzz to make an almost smooth puree. Pour into a clean 1-quart (1-L) glass jar, cover with cheesecloth, and secure it with a rubber band. Let the hot sauce sit at room temperature, lifting the cheesecloth and pressing down on the solids to make sure they are submerged in the brine daily. You will