Step 1

Wear gloves when handling hot peppers to protect your skin. Remove the stems from the peppers. For a milder sauce, you can deseed some of the peppers; for maximum heat, leave them as is.

Step 2

Heat the olive oil in a small saucepan over medium heat. Add the chopped garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Step 3

Add the prepared hot peppers to the saucepan. Sauté for 5-7 minutes, stirring occasionally, until the peppers soften slightly and develop a bit of char. This helps deepen their flavor.

Step 4

Carefully transfer the sautéed peppers and garlic to a blender or food processor. Add the white vinegar, water, salt, and optional sugar.

Step 5

Blend the mixture until it is completely smooth. This may take a few minutes. If the sauce is too thick, you can add a tablespoon or two more water or vinegar until you reach your desired consistency.

Step 6

Pour the blended sauce back into the saucepan. Bring it to a gentle simmer over low heat and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly. Be cautious of fumes.

Step 7

For a smoother sauce, you can strain it through a fine-mesh sieve, pressing the solids to extract all the liquid. Discard the solids.

Step 8

Let the hot sauce cool completely before transferring it to a clean, sterilized bottle or jar. Store in the refrigerator for up to 2-3 months.