Start by thoroughly washing the jalapenos and garlic to remove any dirt or bacteria.

Chop the jalapenos into small pieces.

In a blender, combine the chopped jalapenos, minced garlic, salt, and water. Blend until smooth to create a thick paste.

Pour the blended mixture into a clean glass jar, leaving about an inch of headspace at the top.

Seal the jar loosely with the lid or cover it with cheesecloth.

Place the jar in a cool, dark place for 5 to 7 days, checking daily for bubbles.

After a week, taste the sauce to check for desired tanginess.

Once fermented, blend the sauce again for a smooth consistency and transfer it to a clean bottle for storage.