Stem the peppers and peel the garlic. Then place in a blender along with the strained passion fruit and sea salt. Blend until smooth.
Transfer blended hot sauce to a clean glass jar with either an air lock, a cheesecloth, or a regular jar lid. Put it somewhere cool and dark and let sit for a few weeks (I usually let mine go for 3, but you can go longer if you'd like).
Check on your hot sauce regularly. If it starts to bubble, don't be alarmed - that's a good sign and means that there's some fermentation action happening. If the sauce starts to develop air pockets from the carbonation, push them down with a spoon. If you used a regular jar lid, you'll want to open it daily (or every couple of days) to release some air. This is known as burping.
Make sure to also try your hot sauce every so often. Once you're happy with the flavor, mix in 2 tbsp apple cider vinegar, then add a lid and move to the fridge.