Carefully wash the fresh cayenne peppers and remove their stems. Roughly chop the peppers. It is highly recommended to wear gloves when handling cayenne peppers to avoid skin irritation.

Peel and roughly chop the garlic cloves.

In a medium saucepan, combine the chopped cayenne peppers, white vinegar, chopped garlic, sea salt, and water. Stir well to combine all ingredients.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes, or until the cayenne peppers are very soft and easily mashable.

Carefully transfer the hot pepper mixture to a blender. Start blending on low speed and gradually increase to high, blending until the sauce is very smooth and uniform. This may take 2-3 minutes. Use caution when blending hot liquids, ensuring the blender lid is securely vented if necessary.

Set a fine-mesh sieve over a clean bowl. Pour the blended sauce through the sieve, using a rubber spatula or spoon to press down on the solids to extract as much liquid as possible. Discard the remaining pulp and seeds in the sieve.

Taste the finished Cayenne Pepper Sauce and adjust the salt if necessary. If you prefer a thinner consistency, you can add a tiny bit more water or vinegar and stir.

Allow the sauce to cool completely to room temperature before transferring it to clean, sterilized glass bottles or jars. Seal tightly.