After washing and removing the stems from the jalapeños place them in a skillet at medium heat. After about 5 minutes, add the garlic and 1 tsp of oil. Quickly saute ingredients, stirring so garlic doesn't burn. You want to achieve some blackening on the peppers and garlic.
When ready, transfer ingredients from skillet to the blender. Pour in vinegar and water. Season, to taste with salt. Pulse to blend until mostly smooth.
Pour into a sauce pan and heat to medium. Cook the hot sauce for 10 minutes. Let cool and transfer to glass jars or bottle with a tight lid. Store refrigerated for 3 months.
