Procedures

1. 1
   
   

   Place jalapenos, serrano chiles, garlic, and salt in the workbowl of a food processor. Pulse until finely chopped. With the motor running, slowly add in vinegar through the feed tube. Process until smooth.

2. 2
   
   

   Transfer chile mixture in a medium saucepan and bring to a boil over medium heat. Boil for 1 minute, remove from heat and allow to cool to room temperature. Pour mixture in a glass jar with a tight fitting lid and let stand in a cool, dark place for 3 days.

3. 3
   
   

   Pour sauce through a fine mesh strainer into a medium bowl, pressing on solids to extract as much liquid as possible. Pour into a clean glass jar, discarding drained solids, and store for up to 6 months in the refrigerator.