Dani’s Crazy Chilli Sauce

40 jalapeños (I add a few habanero or similar for extra heat)
1 to 1 1/2 cup onion
2 to 3 tablespoons garlic
1 1/2 tablespoon salt
2 tablespoon roughly ground black pepper
4 cups water (3 if chillis are frozen)
2 cups white vinegar
Tablespoon of oil (I omit this is using frozen chillis)

Process
Cut peppers into 1/4 pieces lengthwise 
Chop onions and garlic 
Sauté for 4 minutes (with oil if using it) over medium heat. 
Add water.
Cook over medium heat for about 40 minutes until almost all the liquid is gone. This is important because if there is too much liquid, it will rise to the top of your bottles. Ingredients should be very soft. 
Put them aside until barely warm.
Put in blender and blend down. Then add the vinegar and blend to desired consistency. I tend to make it quite liquid. 
Pour into sterilised bottles of your choice. 

For maximum quality, let age a few weeks. But it is quite nice right away. 

Shake well before each use
Refrigerate after opening