Preheat your oven to 450°F/ 232°C.

Add the whole peppers and unpeeled garlic to a baking sheet. Roast the peppers in the oven for 20-25 minutes until partly blackened and the skin starts peeling.

Cut off the stems of the peppers and peel off the outer skin that blistered from roasting. Remove the skin from the garlic.

Add the peppers and garlic to a high powered blender and add enough water to completely cover the peppers. Blend until completely smooth.

For extra smoothness, push the sauce through a mesh strainer. You can save and the solids that don't strain for others uses (see the FAQ note).

Add the strained sauce back to the blender and add salt, vinegar, sugar, and water for seasoning. Use my amounts as a benchmark, but taste each ingredient as you add it. Start with the salt, then add vinegar, sugar, and water.

• Use sugar to balance the flavor and add water if you want to thin the sauce or if it's too spicy and needs to be diluted.

Once seasoned, add in .5 to 1 gram of xanthan gum per 250 grams of hot sauce while blending so it thickens a little.

• For this recipe, I had 500 grams of hot sauce and used 1 gram of xanthan. Be very careful not to add too much (use a scale).

Pour the hot sauce in woozy jars and store in the fridge for several months. You could can the extra sauce as well.