Coarsely chop your red peppers of choice, keep the seeds in.
Place the chilies, garlic cloves, brown sugar, salt, and water into a food processor. Pulse chop until you reach a thick pepper mash consistency.
Pour the pepper mash into a glass jar or bowl and cover.
Fermentation
Place the covered pepper mash into a dark location. Leave it there for 3 days, but each day pull the pepper mash out once or twice, uncover, and give it a full stir. You will see bubbles - that's to be expected as part of the fermentation process.
Making The Sauce
Pour the fermented pepper mash back into the blender or food processor and add the vinegar.
Blend the mix until it reaches a thinner consistency.
Pour the sauce into a strainer over a sauce pan and press the sauce down using a wooden spoon to force the liquid through the strainer.
Heat the hot sauce over medium high for 5 to 10 minutes (it will boil), until it reaches the thickness you prefer.
Remove from heat and let the hot sauce cool completely.
Transfer the cooled hot sauce to a serving jar or bottle of your choice and enjoy!