For a homemade hot pepper sauce, gather 20 chili peppers, 3/4 teaspoon of salt, 1 teaspoon vegetable oil, 3/4 cup thinly sliced onion and 1 1/2 tablespoons minced garlic. Also, gather 2 cups water and 1 cup distilled white vinegar. Simmer, puree and strain the mixture before transferring it to a proper storage container. Age the sauce for at least two weeks before serving.
When selecting the chili peppers, serrano or tabasco varieties are preferable. Remove the stems, and cut the peppers into 1/8-inch slices. Place all the ingredients except the water and vinegar into a non-reactive sauce pan, and sauté for three minutes. Make sure the preparation area is extremely well ventilated. Add the water to the pan, and cook for a further 20 minutes, or until the peppers are soft and most of the water evaporates.
Allow the mixture to reach room temperature, and transfer it to the food processor. Blend everything together until smooth, which takes approximately 15 seconds. While the food processor continues to run, gradually add the vinegar until it is completely integrated into the puree. Pass the final mixture through a sieve and into the receptacle, preferably a sterilized jar or bottle with an airtight lid. If desired, keep the finished hot sauce in the refrigerator for up to six months, at which point the flavor may become compromised.
Don't forget to taste the sauce before storing it to determine if it needs additional seasoning. The pepper selection may influence the sauce's flavor.