- Remove just the stems of the jalapeños and 1 habañero pepper and roughly chop them; do not remove the seeds and membranes.
- Combine the olive oil and peppers in a saucepan over medium heat. Cook for a minute or two, until the peppers begin to soften, then add the garlic. Cook for another 30 seconds or so, just until it’s fragrant.
- Add the remaining ingredients, increase the heat to medium-high, and bring to a simmer. Remove from heat and cool completely.
- Taste the sauce—if you like your hot sauce extra hot (or if your jalapeños are relatively mild), chop another habañero and add it to the pan. Purée everything in a food processor and refrigerate leftovers in an airtight container for up to 1 week.