1 pound Fresno peppers
1/2 pound green jalapeños
2 garlic cloves
1/4 cup rice wine vinegar
2 teaspoons sea salt
1/4 cup sugar
Cut the stems (but not the crowns) off the peppers and add them to a food processor. Add the garlic, vinegar, and salt. Process until finely ground. Transfer to a 1/2-gallon glass mason jar (to make it easy to stir) and cover tightly with a lid. Place the jar aside, out of sunlight, for 3-5 days. Stir the chili mixture once a day and taste after three days. If it tastes fermented, it is ready for the next step.
Add the chili mixture to a blender along with the sugar. Blend until very smooth. Transfer to a fine mesh strainer (not a very fine mesh) and pass all the mixture through as you possibly can. Don’t forget to scrape the underside of the strainer where pulp accumulates.
Add the strained mixture to a medium saucepan. Cook the mixture over medium heat until it is at the consistency that you like. Taste and adjust seasoning with salt and sugar. Store in an air-tight container in the refrigerator.