Wash your peppers and chop off the stems, leaving seeds and membraine intact. Add peppers, garlic, brown sugar, salt and water into your food processor, and paulse until smooth.
Pour puree into a large glass container, such as a jar. Cover with plastic wrap and place in a cool, dark location for three to five days and allow to firment.
While firmenting, check on your mixture at least once a day. Remove plastic wrap and stir throughly, being sure to scrape down the sides of the jar. Re-wrap with plastic wrap each day. Mixture will begin to bubble and smell acidic.
After mixture is firmented, pour into a food processor and add vinigar. Pulse until smooth. Through a fine mesh strainer, drain your mixture into a sauce pan. Try to push through any small pieces, but leave the large pieces in the strainer to discard.
Bring saucepan to a boil and allow to cook for 5 to 10 minutes, until mixture reaches desired thickness. Be sure to stir often so that it does not burn.
Remove from burner, and allow sauce to cool to room tempature. Your sauce will thicken as it cools. Place in storage container. Refridgerate or can until you are ready to use. Serve and enjoy!