Saute The Vegetables: Heat the vegetable oil over medium heat in a large skillet. Add the chopped onion and minced garlic, sautéing until they’re soft and translucent, about 5 minutes. This step is crucial for building the sauce’s foundational flavors.

Cook The Jalapenos: Add the sliced jalapenos to the skillet and cook for an additional 10 minutes, stirring occasionally. The goal is to combine the flavors and soften the peppers..

Add Liquids And Simmer: Pour in the vinegar, water, salt, and sugar (if using). After bringing the mixture to a simmer, cook it for roughly 20 minutes. The simmering process deeply integrates the flavors, and the sauce slightly thickens.

Blend Until Smooth: Allow the mixture to cool slightly, then transfer it to a blender or food processor. Blend the sauce until it reaches the consistency you want. For a smoother sauce, you can strain it through a fine mesh strainer to remove any solid bits.

Prepare The Jars: Sterilize your canning jars and lids by boiling them in a large pot for 10 minutes. Carefully remove them using canning tongs and set them aside on a clean kitchen towel.

Fill The Jars: Pour the hot sauce into the jars, leaving about 1/2 inch of headspace at the top. To guarantee a tight seal, use a clean cloth to wipe the jar rims.

Process The Jars: Place the filled jars back into the boiling water bath, ensuring they are completely submerged. Boil for 15 minutes to process. This step ensures the sauce is shelf-stable and can be stored in your pantry.

Cool And Store: Remove the jars from the water and let them cool completely. Check the seals prior to keeping them in a dark, cool area. Properly canned, the hot sauce should last up to a year.