Uncle Thom's Face Melting Hot Sauce

Wearing gloves, carefully remove the stems from the habanero peppers, serrano peppers, and jalapeno pepper. Slice the peppers in half lengthwise and remove the seeds and membranes for a milder sauce, or leave them intact for maximum heat.

Roughly chop the prepared peppers into chunks. Dice the quarter of white onion into small pieces and mince the garlic clove.

Heat a small pot or saucepan over medium-high heat. Add the chopped peppers, onion, and garlic to the pot.

Stir occasionally for 2 minutes to lightly soften the peppers and release their oils.

Pour in the tomato sauce, white vinegar, and brown sugar. Stir well to combine all ingredients.

Bring the mixture to a gentle simmer over medium heat for 3 minutes, stirring frequently to prevent sticking.

Remove the pot from heat and allow the sauce to cool slightly, about 5 minutes.

Transfer the hot sauce mixture to a blender in batches. Blend on high speed until completely smooth, working carefully as the sauce is still warm.

Pour the blended sauce through a fine-mesh strainer into a bowl, pressing gently with the back of a spoon to extract all liquid and ensure a smooth texture. Discard any remaining solids.

Taste the sauce and adjust seasoning as needed—add more brown sugar for sweetness or vinegar for tang. Transfer to serving bottles or jars and allow to cool completely before serving.