This recipe all varies depending on the chillies (red jalapenos, habaneros, etc...). Every chilli pepper has a different heat level, so you must be the judge of the amount of spice you prefer. Start your first batch with smaller chilli pepper quantities to familiarize yourself with the heat level of your chilli peppers.
1 cup thai red chilli peppers (@ 100g). *Start with less (about half) if you want a more mild, gentle hot sauce
4-5 medium cloves of Garlic, crushed or minced
2 medium Shallots, minced
1 Tablespoon Vegetable Oil
2 - 8 ounce (or 1- 15 oz.) (450 gram) cans Tomato Sauce
1 Tablespoon Fish Sauce (don't skimp out on this!) or use Soy Sauce, if you can, try to use the Fish Sauce.
3 Tablespoons Rice Vinegar
3 T Sugar
Remove stems of chilli peppers, rinse clean. Blot dry with paper towel. Wearing rubber gloves, mince the chilli peppers. The smaller the cut, the smoother your final sauce will be.
In sauce pan, heat oil then add minced garlic and shallots. Over medium-high heat saute for a about 1 minute or until light brown and fragrant. (don't burn your garlic!)
Add tomato sauce and minced chilli peppers. Let sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.
Continue simmering sauce for about 5 minutes. This will break down the chilli peppers and soften them to create the smooth consistency.
Remove from heat and allow to cool completely.
Transfer sauce to blender and blend till smooth or until most of the chilli pepper skin and seeds break down- preferably on the "liquefy" mode.
Taste the hot sauce. Further customize the hot sauce to your liking: add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate. Use within about 1 week.