one pint of hot peppers
(hot cherry bell, green & red jalapeños)
2 gloves of garlic
salt to taste
1/2 cup white vinegar
1/4 - 1/2 cup water (find the right constancy for you)
saute chopped peppers, garlic, onions and salt for about 20 minutes. once cooked, remove from heat and let cool to room temperature. put mixture in food processor and add water. puree while adding the vinegar. sauce will keep for about 6 months in the refrigerator.