You will need:
1 large onion, chopped
2 cloves of garlic, chopped
10 black peppercorns
2 cups white vinegar
1/2 cup sugar or brown sugar
3 Tbsp sea salt
1 L water
Get the above ingredients to a boil then simmer in a large pot on the stove, open the windows, turn on the fans, put on a gas mask.
You will then need:
Lots of hot peppers (I used 3 jalapenos I had lying around, plus about 15 Cayenne peppers (our harvest from the garden this year).
1 small can of smoked chipotle peppers in tomato sauce (avail. from latin grocers)
Clean the hot peppers in cold water, remove the green stems, and slice thinly, keeping the seeds. Add the chopped peppers to the boiling mixture. Add the can of chipotle smoked peppers. Cook for 30 mins-45 mins or until very soft. Add more water as needed, to ensure that the mix stays liquid. Taste and adjust seasoning if necessary, I had to add a bit of vinegar to mine, to balance it a bit.
Let the mix cool slightly, and process in a food processor for 5-10 mins or until very smooth. If you have a high powered food processor, definitely use that because I found that some of the seeds are hard to liquefy even with 10 mins in the regular processor.
Pour into clean jars. No boiling necessary. This hot sauce will keep in the fridge for a long time.