In a small pot, boil 2 cups of vinegar.
In a seal-able mason jar, mix in all 10 peppers, 2 chopped garlic cloves, 2 cups of sugar.
Pour boiling vinegar into jar, seal and put in the fridge for several days.(to pickle the habañeros)
After a few days, in a small pot, sauté chopped onion, carrots, and celery until soft
Add 2 cloves chopped garlic and saute about 2 minutes more.
Transfer sautéd contents to blender, or food processor and add all contents of mason jar with peppers and vinegar mix into blender also. Then add 1 cup white vinegar and blend until smooth.
Transfer all contents to pot and simmer for 15-20 minutes. add salt and pepper.
Return all contents to blender/ food processor, and mix until as smooth as possible. Add a bit of water, or more vinegar to taste and consistency.
I will also try adding in sweet fruit ( peaches, mangos are both great ) when blending, to cut the heat a bit and make the sauce sweeter., You can also add more variety of peppers to this mix to adjust the heat and sweetness. My favorite peppers for hot sauce are habañeros, sweet but have a strong kick. chili peppers (hot ) , saranño peppers ( sweet ) , jalepeños ( hot ) all great to add as well. I've made many variations of this sauce throughout the years - this recipe follows the basic recipe, but adjust with fruit & peppers to your personal taste!