Hydrate the dried jalapenos, retaining about 1/4 cup of the soaking liquid.

Chop all the solids. Throw them into a blender with the liquid ingredients and liquify for a good, long time — the goal is to remove all chunks. (Leaving the seeds and flesh of the peppers makes it hotter; extract them for a milder sauce.)

Once very smooth, cook over very low heat 30 to 60 minutes, stirring often. Taste as you go and adjust ingredients until the sauce is sweet at first taste, then leaves a healthy amount of heat as it fades.

Remove from the heat and cool 30 to 60 minutes.

Strain the mixture to extract the liquid, leaving behind the seeds and pulp (be patient — this takes a while).

Store the extracted liquid in an airtight container or sealed bottle. Time will increase the heat and flavor.