Peeled the onion and garlic.
Wash the hot peppers, garlic, and onion. Then Dry them.
Cut the stem of the peppers, then cut into middle of the peppers.
Now, keep them into a plastic bag with required amount of salt.
Vacuum seal the bag and keep at room temperature for one month period aging.
After aging period, blend the peppers, garlic, onion, vinegar, water, and seasoning ingredients to make a smooth sauce.
Then, heat the sauce for 10 minutes at 83°C to 88°C.
Cool the sauce, and lastly store the sauce into a sterilized and airtight glass bottle or jar.
