1 lb of chili peppers (use your desired level of heat, such as jalapenos or habaneros)
2 cloves of roasted garlic
1 caramelised onion
1/2 cup of white wine vinegar
1/4 cup of water
1 tsp of salt
1 tsp of brown sugar (optional)
Start by washing and cleaning the chili peppers, then remove the stems and seeds.
Peel and mince the garlic cloves.
In a pot, combine the chili peppers, garlic, white vinegar, water, salt, and sugar (if using).
Bring the mixture to a boil and then reduce the heat to a simmer.
Let the mixture simmer for about 20 minutes or until the peppers are soft.
Remove the pot from the heat and let it cool for a few minutes.
Use a blender or food processor to blend the mixture until it is smooth.
Return the sauce to the pot and bring it to a boil again.
Reduce the heat and let it simmer for an additional 10 minutes.
Remove the sauce from the heat and let it cool for a few minutes.
Pour the sauce into sterilized bottles or jars and store it in the refrigerator.
This recipe is a basic one, you can add different types of vinegar, spices, or fruit to adjust the flavor profile. You can also adjust the amount of chili peppers and garlic to suit your desired level of heat.
Please also note that it is important to take precautions when handling hot chili peppers as they can cause skin irritation and burning. It is recommended to wear gloves and avoid touching your face or eyes.