Wearing gloves, slice off the tops of the chilies.

For a hotter hot sauce, slice the chilies into 1-inch pieces, leaving the seeds in. For milder hot sauce, slice chilies in half lengthwise, scrap out the seeds, and cut into 1–2 inch pieces. You can also do a combination of seeds and no seeds.

Place chilies in a small saucepan with the garlic, salt, and vinegar. Bring to a boil, cover pan, reduce heat, and simmer for 20 minutes or until the peppers and garlic are very soft.

Pour mixture into high-speed blender and blend, starting on low and gradually increasing the speed to high, until completely smooth, about 2 minutes, scraping down the sides of the jar as needed.

Pour mixture though a funnel into hot sauce bottles or pour into small mason jars. Let cool completely. Cover bottles or jars. Store covered, in the refrigerator.