Remove the stems from the fresno peppers and dice them. If you like a milder hot sauce, discard the seeds. For a hot sauce with heat, leave the seeds in.

Remove the stem and seeds from the red bell pepper and dice. Peel and dice the garlic cloves.

Warm the olive oil over medium heat in a medium-sized pan. Add in the diced peppers and cook until the peppers start to soften, about 10 minutes.

Add in the garlic and stir until fragrant, about 1 minute.

Add in the water and let the sauce simmer until the water has evaporated, about 15 - 30 minutes.

Allow the mixture to cool.

Transfer the cooled pepper mix into a blender or Magic Bullet, then add apple cider vinegar and salt.

Blend well, until the hot sauce is nice and smooth.

Store it in a clean jar and refrigerate it for up to a month.