In a small saucepan, combine vinegar, water, sugar and salt. Bring just to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool 2 minutes.

Blend

In a blender or food processor add the peppers, garlic, lime juice and the warm vinegar mixture. Blend on high until very smooth, about 30–45 seconds. If the mixture is too thick, add up to 1–2 tablespoons water to reach a pourable hot-sauce consistency.

Finish

Stream in the neutral oil while blending for 5–10 seconds to round the flavor. Taste and adjust salt or lime if needed. Strain through a fine-mesh sieve if you want a smoother sauce, pressing solids with a spatula.

Store

Transfer to a sterilized bottle or jar. Refrigerate; sauce will keep for 2–3 weeks. Shake before use.

Mango-Habanero (medium)

Prep

Peel and dice the ripe mango. Stem the habanero (for milder, remove seeds) and roughly chop. Measure honey, vinegar and lime.

Cook (optional)

For a brighter, fresher sauce skip cooking. For a slightly cooked version, put diced mango, vinegar and honey in a small saucepan and simmer gently 3–4 minutes to soften mango and meld flavors. Cool slightly.

Blend

Combine mango (cooked or raw), habanero, lime juice, salt, water (or mango juice) and olive oil in a blender. Purée until smooth, 30–60 seconds. Add more water 1 teaspoon at a time if too thick.

Adjust & Strain

Taste and adjust sweetness, acidity or salt. If you prefer a silky texture, push through a fine-mesh sieve and discard fibrous solids.

Store

Bottle and refrigerate. Keeps 1–2 weeks; stir before serving as oil may settle.

Pineapple-Serrano (medium)

Prep

Core and dice fresh pineapple into small pieces. Stem serranos and roughly chop (leave seeds for more heat). Measure rice vinegar, lime and sugar.

Combine

In a blender add pineapple, serrano, rice vinegar, lime juice, sugar, salt, water and cilantro if using. Blend until smooth, about 30–45 seconds.

Heat & Reduce (optional)

For a slightly thicker, cooked sauce, pour blended mixture into a small saucepan and simmer gently 4–6 minutes, stirring, then cool slightly before bottling.

Strain & Store

Strain if desired for a smoother texture. Transfer to a clean bottle and refrigerate. Keeps 1–2 weeks; shake before using.

Pineapple-Red Thai (medium)

Prep

Dice fresh pineapple. Stem red Thai chilies (wear gloves if sensitive) and chop roughly. Measure vinegar, lime, sugar and fish sauce.

Blend

Add pineapple, red Thai chilies, white vinegar, lime juice, brown sugar, fish sauce, water and neutral oil to a blender. Purée until very smooth, about 30–60 seconds. Add an extra tablespoon water if needed to loosen.

Taste & Adjust

Taste for balance — add a touch more sugar for sweetness, lime for brightness, or fish sauce for deeper umami. If too sharp, a small pinch of baking soda (very small) can mellow acidity, but use sparingly.

Finish & Store

Strain for a silky finish if desired. Bottle and refrigerate; keeps 1–2 weeks. Shake well before serving.