Jalapeno Hot Sauce

In a medium glass or enamel lined sauce pan over high heat combine oil peppers garlic onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes stirring often. Remove from heat and allow mixture to cool to room temperature.

Transfer the mixture to a food processor and puree until smooth. With the processor running slowly add the vinegar.

Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.