Homemade Hot Sauce

#2, #3, #1

I've made some before, with a different Emeril recipe, this Emeril one is magic. I've made it 3 times, once straight up following the recipe, the other 2 times I used more chilies by weight, but they were fleshier peppers so I think I'm good. So, first batch was with 10 oz of green serranos, 2nd was 22oz of a green bell pepper looking chile that was surprisingly hot, grown by Sara's friend Erin, 3rd was 28 oz of yellow bell peppers, 2 red serranos, and 1 cherry bomb for heat.

Homemade Red Hot Sauce via Emeril

20 tabasco or serrano chiles (about 10 oz), stemmed and sliced
1.5 T minced garlic
3/4 c sliced onions (6 oz)
3/4 t salt
extra virgin olive oil
2 c water
1 cup white wine vinegar

saute the veggies for a couple of minutes
add salt and water, simmer till it is almost gone
cool, add vinegar, let steep overnight
stickblender
heat to a simmer again, put in jars, let cool before putting on the lid
let it rest for a couple of days in the fridge, there's an initial vinegar harshness that goes away
will last in the fridge for 6 -12+ months

update:
this version with pimientos and canned chipotles is gooood

2020 update!:
Patagonia has a recipe, a little bit more salt, less acid, but it's still supposed to keep ok