Garlicky Red Chili Hot Sauce

• 4 hot red or orange chili peppers, such as habanero
• 2 red bell peppers ( 3/4 pound), roughly chopped
• 5 garlic cloves, roughly chopped
• 3/4 cup distilled white vinegar
• 1/2 teaspoon kosher salt

1. Wearing rubber or latex gloves, roughly chop the chilies.
2. Combine all ingredients in a small pot over medium-high heat.
3. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes.
4. Do not inhale vapors; they will sting.
5. Transfer mixture to a blender and puree.
6. Pour into a medium jar and allow to cool uncovered.
7. Cover tightly and refrigerate for three days.
8. Keep stored in refrigerator; sauce will last for several weeks or months.

hot red, red bell peppers, garlic, white vinegar, kosher salt

Taken from cooking.nytimes.com/recipes/1013210 (may not work)