Vinegar Based Jalapeno Hot Sauce - Part I

So I ran out of my beloved Trappey's today and I needed to get more. It got me thinking, why the fuck don't I make my own damn hot sauce? I don't need "guar gum, xanthan gum, asorbic acid, or red #40." If you don't continuously try different shit in the kitchen, you are doing yourself a great disservice. Don't sissy out and make the same bullshit over and over. Plus, you know everything you make now sucks ass anyway. Let's begin:

There are three main peppers used in hot sauce and each have a distinct flavor: tabasco, cayenne, and red jalapeno. Usually people use red jalapenos for the color but from what I was able to ascertain via my interwebs sleuthing the red color is the fall yield of the jalapeno plant and they basically taste the same. The red ones are typically smoked which explains why canned chipotles are always red. In any case, my market only had green jalapenos and serranos so I said fuck it and just got some green jalapenos. I was going to go with the simple jalapeno/vinegar/salt just to test the waters and then I decided to grow a pair and go balls out.

Chop up 4 large jalapenos, 2 cloves of garlic, 1/2 white onion, 1/2 lime (including rind), a large handful of cilantro, and 2tsp of kosher salt. Toss it into a food processor and turn that shit up. Stop occasionally to scrape the sides. Pour in 1c of vinegar through the top tube while the blade is running. Turn it to 11. Pour into Mason jar and put in fridge.

I didn't add any water because I figured that if I need to I can just dilute it later on rather than fucking it up from the beginning. I plan on shaking it a couple times a day and I am going to strain it after 2-3 days depending on the color (run through a fine sieve and if that isn't enough use a coffee filter). After that, it will probably need at least another five days in the fridge before it will be usable. I also have another, more exotic hot sauce in the works so stay tuned.

Don't eat it yet, dumbass