Wearing gloves, halve the peppers, then remove all of the white pith membrane and seeds. Rinse the peppers if needed. Toss the peppers with the salt, sugar, and ramps then pack into a container and place plastic wrap directly on the surface of the ramps and peppers.
Take a plastic bag inside another plastic bag you’ve filled with some water, (a couple quarts will do) then place that on top of the plastic wrapped pepper mixture, this ensures an even ferment.
Allow the mixture to ferment for 14 days, or until nice and funky, stirring it every few days. Afterwords, transfer the pepper-ramp mixture and the liquid (it will have given off about 1 qt) to a saucepan, bring the mixture to a simmer and cook for 10 minutes, stirring occasionally. Afterwords, transfer the mixture to a highspeed blender in small batches and puree until very, smooth, making sure to use the tamper/accelerator attachment. Pass the mixture through a chinois strainer, then put into a container, chill, label, date, and reserve until needed. The sauce can also be frozen.
I use double plastic bags, (one put inside of the other) filled with some water as a weight for many ferments. It compresses things down, but most importantly, keeps out pesky bacteria which can ruin the fun. You can use the old school weight method though, by putting a clean plate or something similar on the mixture and press it down.I like my sauce pretty funky, but if you want, just five days of fermenting will give a good result too.I've also canned this with success in a water bath canner. If you want to can it to give as a gift, I suggest a longer ferment, like the 14 days in the recipe. Lastly, a note on the peppers, I only use red fresno peppers here, I think they taste the best. You could make something similar with red jalapenos though, or really any pepper if y0u wan't, just not a green bell pepper, in my opinion those are only fit for the compost heap since they're always bitter.