Step 1

Rough chop jalapeños, sweet peppers, onion, and garlic.

Step 2

Add all chopped ingredients into a medium saucepan with the vinegar and salt then bring to a boil on the stovetop.

Step 3

Once it's at a boil lower the temperature and simmer ingredients for 10 minutes.

Step 4

Turn the stovetop off and set the medium saucepan aside on a cooling rack. Let it cool to room temperature and add it to a blender.

Step 5

Blend all ingredients then strain the blended mixture using a mesh strainer. Discard the pulp.

Step 6

Bottle the liquid for use. The sauce will keep for up to 3 months stored in the refrigerator.