What to do with all those Chili Peppers - Jalapeno Hot Sauce

OK, I had three pablano pepper plants (I started with 5 or 6, but pulled the others early) and a similar number of jalapeno plants. Geez, they can produce a lot of peppers. What to do with them all?

We roasted and peeled, and froze, a lot of the pablanos. We stuck a fair amount into individual freezer containers (baggies) so we can pull out only what we need for a recipe. This solved a bit of the problem. More pablanos found there way into the oven for a drying. About 8 hours in a convection oven set on 150 degrees found the guys mostly shriveled and dried, but not fully dried...so, off into a larger sized baggie and into the freezer as well.

For the jalapenos, I really wanted to make a hot sauce, kinda-sorta like Tabasco Sauce. I looked at a number of recipes and then came up with the following:

Jalapenos / pablanos
Onion
Garlic
Salt
Olive Oil
Vinegar

I left the jalapenos on the plant long enough that maybe one-half of them were red and one-half green. I sliced the peppers and removed maybe 80-90% of the seeds from the peppers (and it still has a decent amount of heat). The peppers were smallish in size, being maybe 1" to 2" long, so I used maybe 50 of them for one recipe. I also cut up and used about 8 to 10 pablanos as well.

In a decent sized pot, I put a generous tablespoon of olive oil, a rough-chopped medium-sized white onion and 4 or 5 rough-chopped garlic cloves. Sauteed a couple of minutes to tenderize the onions, then put the peppers in and got them heated just a bit to start them cooking (note: they do put off a powerful pepper vapor - open a window, and use a vent). Add just enough water to almost cover the peppers. Add about a teaspoon of Kosher Salt. Cook for about 20 to 25 minutes, stirring several times.

After the cooking, remove from heat and allow to stand and come down to close to room temperature. If the mixture appears too watery, drain a bit of the liquid off (it should have a water depth covering maybe 3/4 of the peppers).

After it has cooled it is time to blend. I use a hand wand-type mixer and just mix it in the pot that I cooked in, otherwise transfer to a blender or food processor. Add about a cup of white vinegar and blend until smoothish, until all the big pieces of pepper are gone. It may need just a little more vinegar depending on how much of the cooking liquid was retained, and how liquid you prefer your sauce...adjust accordingly.

We put a couple of cups of the mixture into a Mason jar, and the rest into baggies for freezing. The jarred sauce should keep in the 'fridge for a couple of months...though we have been going through it fast enough that we won't find out how long it will keep. It is really tasty, and have already made three of four batches of the sauce.