1 pound fresh hot red chili peppers (padron, cayenne, serrano, jalapeno, cherry bomb, Thai)
1 pound sweet red peppers, seeded
4 to 6 garlic cloves
1 1/2 cups raw apple cider vinegar or coconut vinegar
1/2 cup water
2 to 3 teaspoons sea salt
Cut the stem off of each of the hot peppers and place into a high-powered blender. There is no need to wear gloves because you are not opening the pepper up to remove the seeds. So easy!
Add the remaining ingredients to the blender and blend on high until very smooth.
Pour the sauce into a 3- to 6-quart saucepan and bring to a simmer, reduce heat to low and simmer for about 30 minutes until thickened. Add more water for a thinner sauce and simmer for a few more minutes.
Pour into clean glass jars and store in your refrigerator for up to 6 months. You can also pour the sauce into small sterilized canning jars (4- or 8-ounce) and can in a boiling water bath for 10 minutes. Then store jars in your pantry for up to a year.
Yield about 4 C.