Ingredients

1/2 pound jalapeno peppers (about 6 large)
1 small onion
6 garlic cloves
2 cups apple cider vinegar
1/2 bunch cilantro
1 teaspoon salt
1 lime, juiced

Instructions

Remove the tops from the peppers and cut them in half
lengthwise. Clean out the seeds and ribs, give them a rough chop, and put them into a small saucepan. Roughly
chop the onion and garlic and add it to the pan. Pour in the vinegar and bring it to a boil. Reduce the heat
and simmer for 10 minutes. In the meantime, roughly chop the cilantro and put it into a blender along with the
salt and lime juice. When the jalapeno mixture is cooked, add it to the blender. *Cover the blender, put a
towel over the lid, and turn it on low. Once it is going, crank it up to the highest setting and puree for 3
minutes. Strain through a medium holed strainer and let cool. Pour into sterilized bottles and refrigerate.
The hot sauce will keep for up to a month under refrigeration.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer
liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner
of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the
machine, pulse a few times then process on high speed until smooth.