- 10 Fresno Peppers
- 1 habanero
- 3 cloves of garlic
- 1 Shallot
- 2 cup of white vinegar
- 1tsp of Himalayan salt
- Rough chop all of the peppers, then mince the garlic and shallot.
- Add to to a midsize pot, then add the 2 cups of vinegar.
- Bring it to a hard boil for 5 minutes, then let it simmer for another 10 minutes.
- Add the salt and the contents of pot to a blender, then blend for 90 seconds
- After the sauce cools, bottle it up!