Think of all of the spicy possibilites
2 teaspoons sugarPulse chiles, garlic, and salt in a food processor to a fine paste. Transfer to a glass jar; cover with cheesecloth and secure with a rubber band. Let sit at room temperature 5–7 days to ferment .
Transfer chile mixture to a blender; add vinegar, lime juice, and sugar and purée until smooth. Transfer to a clean jar, cover with cheesecloth, and secure with rubber band. Let sit at room temperature at least 2 days and up to 5 days to ferment more. Transfer hot sauce to blender and blend again, then strain through a fine-mesh sieve into a clean jar. Cover and chill.
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