Procedures

1. 1
   
   

   Place jalapenos, garlic, water, vinegar, sugar, and salt in the jar of a blender and puree until very smooth.

2. 2
   
   

   Transfer mixture to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.

3. 3
   
   

   Bring mixture to a boil, reduce heat, and simmer until sauce slightly thickens, about 5 minutes. Let cool to room temperature, transfer to an airtight container and store in refrigerator for up to 6 months.