The original hot sauce or chili sauce made from a paste of chili peppers.
Blend all ingredients. Pulse until a coarse purée forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.
Blender all ingredients until smooth.
In a medium saucepan over high heat, pour the sauce in and cook on high until it begins to boil.
Reduce to a simmer and cook for 10-15 minutes.
Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, honey, or garlic to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate.