Remove the stems from the hot peppers using a sharp knife. Wear kitchen gloves during this step to prevent capsaicin oil from transferring to your hands. Avoid touching your eyes, nose, or face while handling peppers.

In a large pot, add the stemmed peppers, 1 cup white vinegar, ½ cup water, 4 garlic cloves, 1 teaspoon salt, and the juice of half a lemon. Stir everything together thoroughly to distribute the ingredients evenly.

Bring the pot to a boil over medium-high heat, stirring occasionally to prevent sticking. This process helps break down the pepper cell walls and infuse the flavors.

Once boiling, reduce the heat to low and simmer for 20–30 minutes, until the peppers are completely soft and tender. The peppers should break apart easily when pressed with a spoon.

Carefully transfer the entire mixture-peppers, liquid, garlic, and all-to a blender or food processor. Blend on high speed until the mixture is completely smooth and no chunks remain. A blender produces a silkier texture, but a food processor works fine as an alternative.

Pour the blended mixture through a fine-mesh strainer into a bowl or directly into your storage bottle. Use a spatula or spoon to press the mixture through the strainer, extracting as much liquid as possible while removing seeds and pulp. This process may take several minutes. Discard the remaining solids.

Using a funnel to avoid spills, pour the strained hot sauce into an airtight glass bottle or container. Seal tightly and refrigerate immediately. The homemade hot sauce will keep for 1–2 months when properly chilled.