In a food processor, combine your peppers, garlic, salt, and water. Combine until you have a similar texture to chunky salsa.
Place your mixture into a dry glass container with a cheesecloth overnight. Let is sit for 24 hours at room temperature.
Add apple cider vinegar to your mixture and let sit with the cheesecloth for 5-7 days. The longer the better!
After the full week has passed, blend your mixture until completely smooth. Pour your mixture through a cheesecloth to get out any seeds and such. Squeeze the cheesecloth with gloves to get out all the juices.
Place your hot sauce in your container of choice and store in the fridge. It should last around several months. Shake before use as separation is normal.